Blueberry Scones
Blueberry scones are a delightful treat that perfectly combine the sweetness of fresh blueberries with the buttery, flaky texture of traditional scones. Ideal for breakfast or a cozy afternoon snack, these scones are not only easy to make but also incredibly versatile. Whether enjoyed plain or with a dollop of clotted cream, they bring a burst of flavor that will brighten any day. Give them a try and elevate your baking game with this classic recipe!
Recipe Card
Blueberry Scones
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8 scones
- Yield: 8 scones
- Cuisine: British
- Course: Breakfast
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries (or frozen)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg wash (1 egg whisked with 1 tablespoon water)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Turn the dough out onto a floured surface and knead gently just until it comes together.
- Pat the dough into a circle about 1-inch thick and cut into wedges or use a round cutter to form scones.
- Place the scones on the prepared baking sheet, brush the tops with the egg wash, and bake for 20 minutes or until golden brown.
- Let cool slightly before serving.
Recipe Notes
- For a sweeter scone, increase the sugar to 1/3 cup.
- Store leftover scones in an airtight container at room temperature for up to 3 days.
- You can substitute blueberries with raspberries or cranberries for a different flavor.
- To make ahead, prepare the dough and freeze unbaked scones. Bake from frozen, adding a few extra minutes.
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries can be used, but do not thaw them before adding to the dough to prevent them from bleeding into the batter.
How should I store leftover scones?
Leftover scones should be stored in an airtight container at room temperature for up to 3 days, or you can freeze them for longer storage.
Can I make these scones gluten-free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free baking blend for a delicious gluten-free version.
What’s the key to flaky scones?
The key to flaky scones is to handle the dough as little as possible and keep the butter cold, which creates steam during baking and results in a tender texture.
Enjoy your delicious blueberry scones!
