Introduction
Blueberry scones are a delightful treat that can elevate any breakfast or afternoon tea. With their crumbly texture and burst of fresh fruit, these scones are a perfect balance of sweet and savory. They are versatile enough to be enjoyed plain or with a spread of butter or jam.
Making blueberry scones from scratch is simpler than you might think, and the results are undeniably rewarding. The aroma of freshly baked scones wafting through your kitchen is enough to entice anyone to the table. Whether you’re hosting guests or simply treating yourself, these scones are sure to impress.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup fresh blueberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk (for brushing on top)
- Optional: coarse sugar for sprinkling
Directions & Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well mixed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the fresh blueberries, being careful not to crush them.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Transfer the dough onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut the circle into 8 wedges.
- Place the scones on the prepared baking sheet, ensuring they are spaced apart. Brush the tops with milk and sprinkle with coarse sugar if desired.
- Bake in the preheated oven for 15–20 minutes or until the tops are golden brown.
- Remove from the oven and allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
FAQs
What if my scone dough is too dry?
If your dough feels too dry, add a tablespoon of cream at a time until it reaches the right consistency.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but do not thaw them before adding to the dough to prevent color bleeding.
Why are my scones dense?
Dense scones can result from overmixing the dough or using too much flour. Handle the dough gently.
Can I add lemon zest to the scone mixture?
Absolutely! Adding lemon zest can enhance the flavor of the scones beautifully.
How can I make the scones sweeter?
You can increase the sugar slightly or serve with a sweet glaze on top.
What should I do if my scones are overbaked?
If they are overbaked, they will be dry. Serve them with butter or jam to add moisture.
Can I double the recipe for a larger batch?
Yes, simply double all the ingredients and bake in batches if your oven space is limited.
What type of flour works best for scones?
All-purpose flour is ideal, but you can experiment with pastry flour for a lighter texture.
Conclusion
Blueberry scones are not only a delightful addition to any meal but also an enjoyable baking project. The combination of fresh blueberries and a buttery, flaky texture makes them a favorite among many.
With a few simple ingredients and straightforward steps, you can create a batch of scones that will impress family and friends. Enjoy them fresh out of the oven for the best experience, and savor the joy of homemade baking.
Recipe Card
Delicious Blueberry Scones for Every Occasion
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 3/4 cup fresh blueberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk for brushing on top
- Optional: coarse sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well mixed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the fresh blueberries, being careful not to crush them.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Transfer the dough onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut the circle into 8 wedges.
- Place the scones on the prepared baking sheet, ensuring they are spaced apart. Brush the tops with milk and sprinkle with coarse sugar if desired.
- Bake in the preheated oven for 15–20 minutes or until the tops are golden brown.
- Remove from the oven and allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
