If you’re searching for a unique twist on classic scones, these blackberry habanero scones are a must try. Combining the sweet juiciness of fresh blackberries with the spicy kick of habanero and pepper jack cheeses, this recipe offers a perfect balance of fruity sweetness and bold heat. These homemade scones are a flavorful treat that will add a deliciously unexpected flair to your breakfast or brunch table.
Unlike traditional sweet or savory scones, these scones blend both flavors beautifully, making them ideal for anyone looking to try a creative baked good. Perfect for pairing with tea or coffee, these scones are easy to make and deliver a burst of flavor with every bite. Whether you’re hosting a brunch or looking for a special snack, these scones are sure to impress your guests.
Why you’ll love these blackberry habanero scones
- Unique Flavor Combination: The sweet juiciness of fresh blackberries perfectly balances the bold, spicy kick of habanero, creating a scone unlike any other.
- Perfectly Balanced Heat: The habanero and pepper jack adds just enough spice to excite your palate without overpowering the fruity sweetness.
- Versatile Snack: Whether you’re enjoying them for breakfast, brunch, or an afternoon treat, these scones fit seamlessly into any occasion.
- Easy to Make: With simple ingredients and easy steps, these scones are approachable for bakers of all skill levels.
- Perfect Pairing: They go wonderfully with tea, coffee, or even a light cocktail for a sophisticated treat.
Ingredients needed for scones
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Place the butter in the freezer for 15 minutes. You want it very cold! In a large mixing bowl, add all dry ingredients. Whisk to evenly combine. Set aside.
- Remove butter from the freezer and grate it on the large side of a box grater. Add to large mixing bowl and using your hands or a fork, quickly mix it into the flour mixture.
- Add the shredded cheeses and blackberries to the flour mixture. Use a fork to stir everything together. Place the bowl in the refrigerator or freezer.
- Separate the egg, and add the egg yolk to a glass measuring cup or bowl. Set the egg white aside for later. Whisk the buttermilk into the egg yolk until fully combined.
- Pour the buttermilk/egg mixture into the bowl of dry ingredients. Mix together until a shaggy dough is formed. Be careful not to over mix!
- Gently turn the dough on a floured surface until a 5-6” ish disc is formed. Cut into 8 mini wedges. Line a quarter sheet baking pan with parchment paper. Transfer the wedges into the freezer for 20 minutes.
- Preheat the oven to 400°F (200°C). Mix the egg white with a tablespoon of buttermilk. Brush the chilled wedges with the egg white mixture. Bake the scones for 14-17 minutes, until golden brown. Rotate the pan halfway through.
Frequently asked questions
How spicy are the Blackberry Habanero Scones?
These scones have a gentle kick from the habanero and pepper jack cheeses, but not overpowering but enough to add a pleasant warmth that balances the sweetness of the blackberries.
Can I adjust the spice level?
Absolutely! You can reduce or omit the habanero cheese if you prefer less heat, or add a bit more if you like things spicier.
Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work well. Just thaw and drain them before adding to the dough to prevent extra moisture.
Are these scones good for breakfast or dessert?
Both! Their sweet and spicy flavor makes them versatile enough for breakfast, brunch, or even a unique dessert option.
Can I make these scones dairy-free or gluten-free?
You can substitute dairy and gluten ingredients with alternatives like plant-based butter and gluten-free flour blends, but texture and taste may vary slightly.
Tips for the best blackberry habanero scones
- Keep Ingredients Cold: Use cold butter, chilled milk or cream, and cold mixing bowls. Cold ingredients help create flaky, tender scones with that perfect crumb.
- Don’t Overmix: Mix your dough just until the ingredients come together. Overworking the dough can make scones tough instead of light and flaky.
- Use Fresh Leavening Agents: Make sure your baking powder is fresh for the best rise and fluffiness.
- Chill Before Baking: Chill your shaped scones in the freezer before baking to help them hold their shape and improve texture.
- Serve Warm: Scones taste best fresh and warm, ideally within a few hours of baking. Reheat gently if needed.
Storing and freezing instructions
How to Store Blackberry Habanero Scones:
Store fully cooled scones in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, store them in the fridge instead to prevent the berries from softening too much. Reheat gently in the oven or toaster oven to refresh the texture before serving.
How to Freeze Scones (Unbaked):
To freeze unbaked scones, place the shaped dough on a baking sheet and freeze until solid (about 1–2 hours). Then transfer them to a freezer-safe bag or container. When ready to bake, bake straight from frozen—just add a couple extra minutes to the baking time. This is a great option for prepping ahead!
How to Freeze Scones (Baked):
Let the scones cool completely, then wrap each one individually in plastic wrap. Place them in a freezer-safe bag or container. To enjoy later, thaw at room temperature or warm in a 300°F (150°C) oven for 10–12 minutes until heated through.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Blackberry Habanero Scones
Ingredients
- 3 tablespoons unsalted butter
- 1 cup & 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup blackberries (fresh, quartered)
- 1/2 cup Cabot Habanero Cheddar Cheese (shredded)
- 1/2 cup Cabot Pepper Jack Cheese (shredded)
- 1/3 cup buttermilk
- 1 egg yolk
Instructions
- Place the butter in the freezer for 15 minutes. You want it very cold! In a large mixing bowl, add all dry ingredients. Whisk to evenly combine. Set aside.
- Remove butter from the freezer and grate it on the large side of a box grater. Add to large mixing bowl and using your hands or a fork, quickly mix it into the flour mixture.
- Add the shredded cheeses and blackberries to the flour mixture. Use a fork to stir everything together. Place the bowl in the refrigerator or freezer.
- Separate the egg, and add the egg yolk to a glass measuring cup or bowl. Set the egg white aside for later. Whisk the buttermilk into the egg yolk until fully combined.
- Pour the buttermilk/egg mixture into the bowl of dry ingredients. Mix together until a shaggy dough is formed. Be careful not to over mix!
- Gently turn the dough on a floured surface until a 5-6” ish disc is formed. Cut into 8 mini wedges. Line a quarter sheet baking pan with parchment paper. Transfer the wedges into the freezer for 20 minutes.
- Preheat the oven to 400°F (200°C). Mix the egg white with a tablespoon of buttermilk. Brush the chilled wedges with the egg white mixture. Bake the scones for 14-17 minutes, until golden brown. Rotate the pan halfway through.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
