Sage and Blackberry Scones

Sage and Blackberry Scones

I know, it’s technically still summer. But it sure feels like fall here in Michigan. The cool temps are quite refreshing and perfect for baking.
These Sage and Blackberry Scones were a real treat over the long weekend.

I’m not sure about you, but I really enjoy a nice cup of coffee with a savory treat or two. Cover me up with a light blanket on the couch, and I’m content. Except, it wouldn’t last very long. Ahhh the mom life! Luckily I have a decent imagination.

These Sage and Blackberry Scones are a real treat paired with a cup of coffee. Pure buttery goodness!

Anyways, I love how versatile the base dough of scones can be. The sky is the limit with what you mix in there. Make it sweet, salty, or perfectly savory. It melts in your mouth and it will definitely impress your guests or your husband. 😉

Sage and Blackberry Scones
Sage and Blackberry Scones
Sage and Blackberry Scones
Sage and Blackberry Scones

Give them a try and let me know what you think.

Feel like baking more? Check out my other recipes.

Sage and Blackberry Scones

  • Servings: 8-10
  • Difficulty: Easy
  • Print


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 3/4 tablespoons sugar
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cubed
  • 1/2 cup blackberry halves
  • 1/4 cup chopped sage leaves (reserve a good pinch to sprinkle on top)
  • 1 cup cottage cheese
  • 2/3 cup milk
  • 1 egg beaten with 1 tablespoon of water aka egg wash


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Mix together flour, baking powder, sugar, and salt in a large bowl.
  3. Add the cubed butter and work through with your hands until the mixture is crumbly.
  4. Fold in the cottage cheese, sage and blackberries.
  5. Turn the dough onto the parchment paper and flatten down into a circle; about 1 inch thick. Cut in half, then cut in half again
  6. Dip a knife into flour and cut the dough into 8-10 triangles (as pictured).
  7. Brush the top with the egg wash and sprinkle with a pinch of sage and a pinch or two of sugar.
  8. Bake for 20-25 minutes or until golden brown.

Recipe written and tested by Hannah Hiller of

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