Blueberry Scones Recipe

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There’s something undeniably delightful about a warm scone fresh out of the oven, especially when it’s bursting with juicy blueberries. This Blueberry Scones Recipe is perfect for breakfast, an afternoon snack, or even dessert. With a crisp exterior and a soft, buttery interior, these scones are a delightful addition to any table. Let’s dive into the details of making these scrumptious treats!

The Upside of Blueberry Scones Recipe

If you’ve ever had a scone that was dry or crumbly, fear not! This recipe guarantees a tender, moist scone thanks to the heavy cream and butter. The blueberries add a burst of flavor and a lovely color, making these scones not only delicious but also visually appealing. Perfect for brunch gatherings or cozy mornings at home, these scones can be paired with your favorite jam or a dollop of clotted cream.

Ingredient Notes

• All-purpose flour: The base for our scones, providing structure and texture.
• Granulated sugar: Adds sweetness; you can adjust based on your preference.
• Baking powder: This is the leavening agent that gives the scones their rise.
• Fine sea salt: Enhances flavor; don’t skip it!
• Cold unsalted butter: Diced butter creates flakiness; keep it cold for the best results.
• Large egg: Adds richness and binds the ingredients.
• Heavy whipping cream: Ensures a moist and tender scone.
• Vanilla extract: For added flavor depth.
• Blueberries: Fresh or frozen; both work well but make sure to adjust baking time if using frozen.
• Coarse/raw sugar: For a sweet, crunchy topping.
• Powdered sugar: Used for the glaze, giving it a sweet finish.
• Lemon zest and juice: Brightens up the flavors in the scones and glaze.

Equipment at a Glance

• Mixing bowls: For combining dry and wet ingredients.
• Pastry cutter or fork: Useful for cutting in the butter.
• Baking sheet: For baking the scones; line with parchment paper for easy cleanup.
• Cooling rack: To cool the scones after baking.

Blueberry Scones Recipe Cooking Guide

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures your scones will bake evenly.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of fine sea salt.

Step 3: Cut in the Butter

Add ½ cup of cold, diced unsalted butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together 1 large cold egg, ½ cup of cold heavy whipping cream, and 1 teaspoon of vanilla extract.

Step 5: Mix Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Fold in the Blueberries

Gently fold in 1 cup of blueberries. If using frozen blueberries, do not thaw them to prevent the batter from turning blue.

Step 7: Shape the Dough

Turn the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut the dough into 8 wedges or use a biscuit cutter for round scones.

Step 8: Prepare for Baking

Place the scones on a baking sheet lined with parchment paper. Brush the tops with 2 tablespoons of heavy whipping cream and sprinkle with 1 tablespoon of coarse or raw sugar.

Step 9: Bake

Bake in your preheated oven for 15-20 minutes, or until the scones are golden brown.

Step 10: Make the Glaze

While the scones are baking, prepare the glaze by whisking together 2/3 cup of powdered sugar, the zest of 1 lemon, and 1 tablespoon of fresh lemon juice. Adjust with more lemon juice if needed for desired consistency.

Step 11: Cool and Drizzle

Once baked, let the scones cool on a wire rack for about 10 minutes. Drizzle the glaze over the warm scones before serving.

Budget & Availability Swaps

• Flour: Whole wheat flour can be used for a healthier twist.
• Butter: Coconut oil or a plant-based butter can substitute for those avoiding dairy.
• Heavy cream: Half-and-half or milk can be used, though it may result in a slightly less rich scone.
• Blueberries: Other berries like raspberries or chopped strawberries can work well in this recipe.

Notes from the Test Kitchen

• For an extra flavor boost, try adding a pinch of nutmeg or cinnamon to the dry ingredients.
• Make sure all your ingredients are cold; this is key for achieving flaky scones.
• Leftover scones can be frozen before baking; just pop them in the oven directly from the freezer, adding a few extra minutes to the bake time.

Storage Pro Tips

Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer and then transfer to a freezer bag. They can last up to 3 months in the freezer. Just reheat in the oven when you’re ready to enjoy!

Ask the Chef

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries! Just be sure to add them directly to the batter without thawing to avoid color bleeding.

What if I don’t have heavy cream?

You can substitute half-and-half or even whole milk, but the scones may not be as rich and tender.

How can I make my scones sweeter?

If you prefer your scones on the sweeter side, simply increase the granulated sugar or glaze them generously after baking!

Can I make these scones ahead of time?

Absolutely! You can prepare the dough in advance, shape it, and refrigerate it for up to 24 hours before baking. Just be aware that you might need to add a couple of minutes to the baking time.

Serve & Enjoy

Now that you’ve mastered this Blueberry Scones Recipe, gather your favorite people around, brew a pot of tea or coffee, and serve these delightful scones. The combination of flavors, textures, and the comforting warmth will surely brighten any day. Enjoy your baking, and don’t forget to share your creations!

Blueberry Scones Recipe

These Blueberry Scones are a must-try! Crisp on the outside and soft on the inside, they’re perfect for breakfast or a sweet snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Scones:

• 2 cups All-purpose flour
• 3 tablespoons Granulated sugar adjust based on preference
• 1 tablespoon Baking powder
• ½ teaspoon Fine sea salt
• ½ cup Cold unsalted butter diced
• 1 large Egg cold
• ½ cup Heavy whipping cream cold
• 1 teaspoon Vanilla extract
• 1 cup Blueberries fresh or frozen
• 1 tablespoon Coarse/raw sugar for topping
• 2/3 cup Powdered sugar for glaze
• 1 tablespoon Lemon juice
• 1 tablespoon Lemon zest

Equipment

• Mixing bowls
• Pastry cutter or fork
• Baking sheet
• Cooling rack

Method

 

Cooking Steps:

1. Preheat your oven to 400°F (200°C) to ensure even baking.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, diced butter to the flour mixture and cut it in until it resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
6. Gently fold in the blueberries, taking care not to overmix.
7. On a floured surface, pat the dough into a circle about 1-inch thick and cut into 8 wedges.
8. Place the scones on a baking sheet lined with parchment paper, brush with cream, and sprinkle with coarse sugar.
9. Bake for 15-20 minutes until golden brown.
10. While baking, prepare the glaze by whisking together powdered sugar, lemon zest, and lemon juice.
11. Let the scones cool for 10 minutes, then drizzle with glaze before serving.

Notes

• For added flavor, try incorporating nutmeg or cinnamon.
• Ensure all ingredients are cold for flaky scones.
• Leftover scones can be frozen before baking; add extra time when cooking from frozen.