The surface of these blueberry scones is crunchy, while the inside is soft and filled with delicious berries. Ideal for start-of-the-day meals!
Buttery, flaky, and soft on the inside are the hallmarks of a great scone. With a cup of tea or coffee, they are the ideal accompaniment because of their crunchy and crumbly edges.
My husband Jack said he hated scones for years, but when made properly, they shouldn’t be bland or dry, which is why they sometimes receive a poor name.
Here is the recipe for my go-to blueberry scones. With only ten simple ingredients, you can whip up scones that taste just like they came from the bakery.
Scones are delicious, and I hope this will convince you if you’re still not convinced. Breakfast or brunch with these blueberry scones is really mouthwatering, as even Jack would attest!
They go well with more than simply blueberries, as a helpful hint. Continue reading this page for more mix-in ideas!
Incorporate grated butter into the flour mixture to create scones.
Methods for Baking Scones
There are ten essential components to this blueberry scones recipe:
Ingredients for Blueberry Scones
Flour for all purposes—Be careful not to cram too much flour into your measuring cup; instead, spoon and level it.
Sweetener made from cane sugar. A crisp, golden brown crust is achieved by sprinkling coarse sugar on top of the scones.
For the scones to puff up during baking, you’ll need baking powder and an egg.
Indeed, butter that has been frozen! It will remain solid until the scones are baked, at which point they will be soft and flaky. Before incorporating it into the scone batter, grind it using the big holes of a box grater.
Buttermilk—To add moisture, richness, and a hint of tanginess to your recipes. Look at the callout below for several possibilities.
Blueberries—You may use either fresh or frozen berries for this. You may also use other add-ons. My favorites are listed under “Scone Flavor Variations” below.
For a rich, velvety taste, use vanilla extract.
And some sea salt—for that extra kick of flavor!
See the whole recipe down below, along with the exact amounts.
- Substitutes for Buttermilk
Blueberry scones made with buttermilk are my favorite. In addition to adding moisture, its acidity aids in the scones’ rising and imparts a rich, tangy taste. No worries if you forget to bring it! Some more options are as follows: A thick cream.Coconut milk with enough fat. Very little milk (only half a cup) and half a spoonful of lemon juice. Before adding the ingredients to the dough, let it aside for 5 minutes to thicken. The process of combining blueberries, butter, and flour
Making the Flour
The blueberry scones begin with a mixture of dry ingredients, including flour, sugar, baking powder, and salt, which are whisked together.
Then, using the box grater’s big holes, shred the frozen butter. Combine the flour and butter crumbs by hand until the mixture resembles coarse meal. Some of the butter should remain in bigger chunks. They will provide a flaky aspect to the scones as they melt in the oven.
Put the moist ingredients in next. Pour the buttermilk, egg, and vanilla mixture over the flour mixture after whisking it in a medium basin.
Using a spatula to combine scone dough in a bowl
To make a shaggy dough, combine the ingredients with a spatula. Incorporate any leftover dry flour by switching to using your hands.
A soft, non-sticky dough is ideal. To make it less sticky, add more flour. Add more buttermilk if it seems dry.
Scones recipe step one: shape dough into a disk.
Influencing the Scots
Gather the dough into a ball and set it on a surface that has been gently dusted with flour.
Squish it into a disc that is 7 or 8 inches in diameter and around 1 inch thick.
Make 8 equal wedges out of the dough using a sharp knife.
Cut blueberry scones into slices
How to Bake Scones
Preheat the oven and set the scones to freeze. To chill the butter, place them on a big baking sheet or platter and freeze for 15 minutes. Set the oven temperature to 400 degrees Fahrenheit.
Bake the scones thereafter. Toss with coarse sugar after taking them out of the freezer and brushing them with buttermilk.
Bake for 18–27 minutes, or until a golden brown color has developed, on a baking sheet lined with parchment paper.
Cool on a wire rack or serve warm with your favorite spread like honey, jam, butter, or lemon curd. Even when eaten on their own, these blueberry scones taste great.
Chopped frozen butter is what you need. Flaky scones are like the greatest pie crusts. When the little bits of butter in the dough melt in the oven, they release air pockets and give the bread that wonderful texture. While you’re working with the dough, these pockets won’t develop if the butter melts before the scones go into the oven. I utilize the same approach I used to produce the flaky biscuits in my blueberry cobbler recipe—freeze grated butter—to make the ideal flaky scones. The little pieces won’t melt until they’re baked since it’s really cold and they don’t need much handling.
Thaw the scones in the freezer first. Once you’ve mixed the butter into the dough, it cools it down. Always use cold butter for fluffy, airy scones.
Add more flour or liquid as needed. Feel free to add more flour or milk to your scone batter if it seems too sticky or dry. Your kitchen’s humidity level, the kind of milk you’re using (buttermilk or cream, for example), and other variables might affect the precise ratio you’ll require. You can make a soft, workable dough by adding a little bit at a time.
Differences in Scones’ Flavors
Juicy blueberries are my favorite ingredient in these scones, but you could easily substitute any other fruit or vegetable for them. You may use it as a base for many sorts of scone recipes.
Some variants that I really like are these:
Blend 1 tablespoon of lemon zest with the wet ingredients for a lemon blueberry recipe. Serve the scones topped with my simple lemon glaze.
Chocolate Chip: Toss the dry ingredients with a sprinkle of nutmeg. Substitute half a cup of chocolate chips for the berries.
Raisins or currants—Toss the dry ingredients with a sprinkle of cinnamon. Swap out the berries with half a cup of dried raisins or currants.
One tablespoon of orange zest, whisked into the wet ingredients, will make a cranberry orange. Substitute half a cup of chopped dried cranberries for the berries.
A Guide to Freezing Scones
Scones taste best when served warm, but they will keep for up to two days in an airtight container.
They may also be frozen. Scones may be frozen for up to three months if sealed in an airtight container or bag. You may either wait for it to thaw at room temperature or microwave it for a rapid defrost.
You may also try freezing the scones before baking them. In a freezer-safe dish or baking sheet, freeze for one hour. You may keep them in the freezer for up to three months if you seal them in a container or bag. If necessary, increase the baking time by one or two minutes if baking from frozen.
Storing scone dough in the freezer allows you to enjoy a warm, freshly baked scone whenever the mood strikes!
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