Blueberry Scones Recipe

There’s something uniquely satisfying about pulling a tray of freshly baked blueberry scones from the oven, their golden tops sparkling with sugar, and the sweet aroma of vanilla and butter wafting through my kitchen. This recipe is my go-to for a cozy morning when I want to feel a bit fancy but without the fuss. So, let’s dive into this delightful mix of crumbly, buttery goodness with juicy bursts of blueberries—every bite is a little piece of breakfast heaven.

My day begins perfectly with a yummy blueberry scone. Crafted from 2 cups of all-purpose flour, 1/3 cup of granulated sugar, and 1 cup of beautiful blueberries, these scones are the ideal combo of sweet and a little tart.

I reckon using unsalted butter and heavy cream makes for a rich, flaky scone and ensures that each bite is absolutely perfect.

Blueberry Scones Recipe Ingredients

• All-purpose flour: Provides structure; main source of carbohydrates.
• Granulated sugar: Adds sweetness; balances tartness of berries.
• Baking powder: Leavening agent; helps scones rise and be fluffy.
• Unsalted butter: Adds richness and moisture; vital for flaky texture.
• Blueberries: Packed with antioxidants; add natural sweetness and tang.
• Heavy cream or buttermilk: Adds richness; helps create tender crumb.
• Vanilla extract: Provides depth of flavor; enhances overall taste.

Blueberry Scones Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/2 cup heavy cream or buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon milk (for brushing tops)
• 2 tablespoons coarse sugar (for topping)

How to Make this Blueberry Scones Recipe

1. Heat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and cover a baking sheet with parchment paper.

2. In a big bowl, mix well the flour, sugar, powdered sugar, baking powder, and salt.

3. Incorporate the cold, cubed butter into the dry mixed ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until the mixture looks like crumbly coarse sand with a few larger pieces.

4. In a tiny bowl, mix very well the cream or buttermilk, one egg, and vanilla extract.

5. Combine the wet ingredients with the dry ingredients and stir until just combined.

6. Blueberries must be folded in gently. Overworking the dough is a no-no.

7. Transfer the dough to a floured work surface. Knead it gently a few times until it holds together. Shape the dough into a 1-inch thick disk.

8. Slice the disk into 8 wedges and arrange them on the baking sheet that you’ve prepped.

9. Milk the scone tops and then give them a good dusting of sugar. Coarse sugar is best for this you could use ordinary granulated sugar. Or if you don’t have it, don’t worry about it. Scones are good and don’t need sugar to be good.

10. Bake the scones for 18 to 20 minutes, or until they are golden brown. Allow them to cool slightly before serving. Enjoy!

Blueberry Scones Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl
6. Measuring cups
7. Measuring spoons
8. Pastry cutter (or use fingers)
9. Spoon or spatula
10. Knife (for slicing the dough)
11. Pastry brush (for brushing tops with milk)
12. Work surface (for kneading and shaping dough)

FAQ

• Q: Can I use frozen blueberries instead of fresh? A: Yes, you can use frozen blueberries. Don’t thaw them; just mix directly into the batter.
• Q: Can I substitute buttermilk for heavy cream? A: Yes, buttermilk can be used as a substitute for heavy cream, and it can add a slight tangy flavor.
• Q: How do I ensure my scones are moist? A: Do not overwork the dough; mix just until the ingredients are combined. Also, the butter should be kept cold until it is time to bake.
• Q: Can I make these scones gluten-free? A: Yes, use a 1-to-1 gluten-free flour substitute meant for baking. The texture may vary somewhat.
• Q: What is the best way to store leftover scones? A: Keep in a container that does not allow air to enter at room temperature for no more than two days; after that, put it in the freezer.
• Q: What if I don’t have coarse sugar? You can use ordinary granulated sugar to sprinkle on top, but it may not have the same level of crunch when it comes to the texture.

Blueberry Scones Recipe Substitutions and Variations

General flour: Use the same amount as substitute. 1:1 substitute. Whole wheat flour: Use the same amount as a substitute. 1:1 substitute. Gluten-free all-purpose flour: Use the same amount as a substitute. 1:1.
Granulated sugar: Use coconut sugar or maple syrup (use slightly less syrup and adjust dry ingredients as needed to maintain consistency).
Use the same quantity of coconut oil or chilled margarine.
For heavy cream or buttermilk: Replace with the same amount of Greek yogurt loosened with milk, or with almond milk mixed with a tablespoon of lemon juice (as a buttermilk substitute).
Fresh or frozen blueberries: Use raspberries, blackberries, or chopped strawberries for a different berry flavor.

Pro Tips

1. Keep Ingredients Cold Ensure your butter, cream, and egg are cold before combining them with the dry ingredients. This helps the butter stay solid until it hits the oven, resulting in flakier scones.

2. Use a Pastry Cutter or Fork When incorporating butter into the flour mixture, use a pastry cutter or two forks. This helps achieve the crumbly texture needed for a perfect scone without over-warming the butter with your hands.

3. Avoid Overmixing When combining the wet and dry ingredients, stir just until they come together. Overmixing can lead to dense scones, so a light touch is key.

4. Handle Dough Gently When kneading the dough, do so gently and minimally. Over-kneading can activate the gluten in the flour, which will make the scones tough.

5. Flash Freeze for Better Rise If you have time, freeze the shaped scones for about 15-20 minutes before baking. This helps the butter firm up again and can lead to a higher rise in the oven.