Blueberry Scones Recipe

If you’re searching for a treat that straddles the line between breakfast and dessert, this Blueberry Scones Recipe will absolutely steal your heart. Each bite is tender, buttery, and bursting with juicy blueberries—plus, there’s a lovely crisp top thanks to a sprinkle of coarse sugar. Whether you enjoy them warm with your morning coffee or serve them as an afternoon pick-me-up, these scones are a true crowd-pleaser. Let’s jump right into why this recipe belongs in your baking rotation!

Blueberry Scones Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Blueberry Scones Recipe is that it calls for simple, easily accessible ingredients, each playing a crucial role in delivering that perfect scone experience. From the cool, flaky butter to the sweet, plump blueberries, here’s what you’ll need and why it matters:

  • All-purpose flour: The foundation for structure and tenderness in every scone.
  • Granulated sugar: Provides just the right amount of sweetness without overpowering the fruit.
  • Baking powder: The secret to a lofty, airy crumb.
  • Salt: Enhances all the other flavors, making each bite pop.
  • Unsalted butter, cold and cubed: Essential for those flaky layers—cold butter is a must!
  • Fresh or frozen blueberries: Juicy bursts of flavor that define this scone.
  • Heavy cream: Adds rich moisture and tenderness to the dough.
  • Vanilla extract: Brings a subtle, aromatic sweetness that ties everything together.
  • Large egg: Binds the dough and gives a slight richness.
  • Coarse sugar for sprinkling: Creates a delightful crunch on top—don’t skip this finishing touch!

How to Make Blueberry Scones Recipe

Step 1: Prep Your Oven and Baking Sheet

Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your scones bake evenly and release easily—a simple step that makes cleanup a breeze.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This evenly distributes the leavening and sweetness, setting the perfect stage for your Blueberry Scones Recipe.

Step 3: Cut in the Cold Butter

Add the cold, cubed butter to your dry ingredients. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture looks like coarse crumbs. Keeping the butter cold is key to achieving those signature flaky layers in your scones.

Step 4: Gently Fold in the Blueberries

Now, gently fold in the blueberries. If using frozen berries, keep them frozen so they don’t bleed into the dough. This step gives your Blueberry Scones Recipe those irresistible juicy pockets of fruit.

Step 5: Mix the Wet Ingredients

In a separate bowl, whisk together the heavy cream, vanilla extract, and egg. This trio adds richness, moisture, and a hint of flavor that complements the blueberries beautifully.

Step 6: Bring Everything Together

Pour the wet ingredients over the dry mixture and stir just until combined. The dough should look shaggy and slightly sticky—overmixing will make the scones tough, so be gentle here.

Step 7: Shape and Cut the Scones

Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 wedges. This classic shape gives each scone those lovely crisp edges.

Step 8: Bake to Perfection

Place the wedges on your prepared baking sheet, leaving space between each one. Sprinkle the tops with coarse sugar for a golden, crunchy finish. Bake for 20 to 25 minutes, or until the scones are beautifully golden brown. Let them cool slightly before serving—you’ll want to dive in, but a few minutes of patience is well worth it!

How to Serve Blueberry Scones Recipe

Blueberry Scones Recipe - Recipe Image

Garnishes

A dusting of powdered sugar, a drizzle of lemon glaze, or a dollop of clotted cream can take these scones from delightful to unforgettable. For a zesty twist, try adding a little fresh lemon zest right before serving.

Side Dishes

Pair your Blueberry Scones Recipe with a hot cup of coffee or a pot of English breakfast tea for a classic combo. They also shine alongside a bowl of fresh fruit, vanilla yogurt, or even a simple fruit compote.

Creative Ways to Present

Stack the scones on a tiered cake stand for a brunch buffet, or wrap individual scones in parchment and tie with twine for a sweet homemade gift. You can even serve them as part of an elegant afternoon tea spread with little jars of jam and cream.

Make Ahead and Storage

Storing Leftovers

Scones are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2–3 days. They’ll stay tender, especially if you give them a quick reheat before serving.

Freezing

Want to enjoy your Blueberry Scones Recipe any time? Freeze the baked, cooled scones in a freezer-safe bag for up to 2 months. Alternatively, freeze the unbaked wedges and bake straight from the freezer, adding a few extra minutes to the baking time.

Reheating

To revive that fresh-from-the-oven texture, warm scones in a 300°F (150°C) oven for about 8–10 minutes. If you’re in a hurry, a brief 15–20 seconds in the microwave will do the trick—just enough to soften them without drying out.

FAQs

Can I use other berries in this Blueberry Scones Recipe?

Absolutely! While blueberries are classic, raspberries, blackberries, or even a mix of berries work wonderfully. Just keep in mind that softer berries may bleed a bit more into the dough.

Why is cold butter important for scones?

Cold butter creates steam as the scones bake, resulting in those irresistible flaky layers. For best results, use butter straight from the fridge and handle it quickly.

Can I make these scones dairy-free?

Yes, you can substitute a plant-based butter and use coconut cream or a rich non-dairy milk in place of heavy cream. The texture may be slightly different, but you’ll still get delicious results.

How do I prevent my scones from spreading too much?

Make sure your dough is cold when it goes into the oven. If it’s warm, chill the unbaked scones for 15–20 minutes before baking. This helps them hold their shape and rise beautifully.

What’s the secret to extra tender scones?

Handle the dough as little as possible. Mix until just combined, and avoid kneading. Overworking the dough can make your scones dense rather than light and tender.

Final Thoughts

If you’re ready to treat yourself or impress your family and friends, this Blueberry Scones Recipe is the one to try. There’s something truly special about homemade scones, especially when they’re packed with juicy berries and baked to golden perfection. Give this recipe a whirl—you’ll fall in love at first bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Scones Recipe

Blueberry Scones Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 8 scones 1x
  • Diet: Vegetarian

Description

This classic Blueberry Scones recipe delivers tender, flaky scones bursting with fresh or frozen blueberries. Perfect for breakfast or a delightful dessert, these quick and easy scones combine the richness of butter and cream with a gentle hint of vanilla. Sprinkle with coarse sugar for a delightful crunch and golden finish.


Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh or frozen blueberries
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg

Topping

  • 2 tablespoons coarse sugar for sprinkling

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, ensuring even distribution of leavening agents and salt.
  3. Cut in butter: Using a pastry cutter or your fingers, cut the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining, which will help create flaky layers.
  4. Fold in blueberries: Gently fold the fresh or frozen blueberries into the flour and butter mixture, being careful not to crush the berries which could color the dough excessively.
  5. Combine wet ingredients: In a separate bowl, whisk together the heavy cream, vanilla extract, and large egg until smooth and fully combined.
  6. Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the scones tender.
  7. Shape the dough: Turn the dough onto a lightly floured surface and gently pat it into a flat circle about 1 inch thick. Use a knife or bench scraper to cut the dough into 8 equal wedges.
  8. Prepare for baking: Place the wedges on the prepared baking sheet, spacing them evenly. Sprinkle the tops with coarse sugar to add a crunchy and sweet finish.
  9. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the scones are golden brown on top and a toothpick inserted comes out clean.
  10. Cool and serve: Allow the scones to cool slightly on the baking sheet for 5 minutes before transferring to a wire rack or serving warm.

Notes

  • For added brightness and flavor, zest one lemon into the dry ingredients before mixing.
  • When using frozen blueberries, do not thaw them to avoid bleeding and discoloring the dough.
  • Scones are best enjoyed fresh the day they are made but can be stored in an airtight container at room temperature for 2 to 3 days.
  • Reheat scones gently in the oven or microwave before serving for best texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast/Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 260
  • Sugar: 12g
  • Sodium: 210mg
  • Fat: 14g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star