There is something undeniably comforting and delightful about a warm, buttery scone studded with juicy bursts of fresh blueberries. This Blueberry Scones Recipe is an absolute favorite to bring to your morning table or afternoon tea, combining simple pantry staples with vibrant fruit for a soft yet slightly crumbly treat. Each bite of these golden beauties offers a perfect balance of sweetness, tang from the buttermilk, and that lovely burst of blueberry that instantly makes your day better. Whether it’s a cozy weekend brunch or a special occasion, these scones are bound to become a cherished classic in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is the secret to your Blueberry Scones Recipe coming out flawlessly every time. Each component plays a starring role, from the richness of butter to the gentle rise ensured by baking powder, and of course, the juicy blueberries that add brightness and charm.
- 2 ½ cups all-purpose flour (300 grams): The foundation that gives scones their tender crumb texture.
- ½ cup granulated sugar (99 grams): Adds just the right amount of sweetness without overpowering.
- 1 tablespoon baking powder: Helps the scones rise light and fluffy.
- ½ teaspoon salt: Enhances all the other flavors perfectly.
- ½ cup cold unsalted butter, cubed (113 grams): Cold butter is key for creating flaky layers.
- ½ cup buttermilk (118 ml): Brings a subtle tang and moistness that balances sweetness.
- 1 teaspoon vanilla extract: Offers a warm, aromatic note that complements the blueberries.
- 1 large egg: Binds ingredients and adds richness.
- 1 cup fresh blueberries (or frozen, unthawed): Bursts of fruity goodness that shine in every bite.
How to Make Blueberry Scones Recipe
Step 1: Mix the Dry Ingredients
Begin by whisking together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl. Combining these dry ingredients properly ensures even distribution for the perfect rise and balanced sweetness throughout the scones.
Step 2: Cut in the Butter
Add the cold, cubed butter to the dry mix and use your fingers or a pastry blender to work it in until the mixture looks like coarse crumbs with little pea-sized pieces of butter. These bits will melt during baking, creating those all-important flaky layers that scones are loved for.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until smooth. This mixture brings silkiness and a slight tang that brightens the final flavor of the scones.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and gently fold with a spatula just until everything is moistened. Be careful not to overmix, as this can make your scones tough. Then, gently fold in the blueberries, distributing them evenly without breaking their delicate skin.
Step 5: Gentle Folding and Shaping
Turn the dough out onto a lightly floured surface and knead it gently to incorporate any loose flour. Folding the dough multiple times builds layers within the scone, creating that wonderfully flaky texture. Shape the dough into a disc roughly 8-10 inches wide and 1.5-2 inches thick, then let it chill briefly to firm up.
Step 6: Cut and Chill Before Baking
Slice the dough disc into 8 equal wedges and arrange them on a baking sheet lined with parchment paper or a silicone mat. Freeze the scones for 30 minutes to help them keep their shape and bake evenly into golden perfection.
Step 7: The Final Touch Before Baking
While the scones chill, preheat your oven to 400°F. Before sliding them in, brush the tops with an egg wash, buttermilk, or heavy cream to encourage a beautiful golden crust. Sprinkle with coarse sanding sugar if you love a bit of sparkle and crunch on top.
Step 8: Bake to Golden Perfection
Bake for 20-26 minutes or until the scones have puffed up and turn a gorgeous golden brown on the edges. Let them cool on a wire rack to finish setting — the anticipation just makes that first bite even better!
How to Serve Blueberry Scones Recipe
Garnishes
Blueberry scones are fantastic on their own, but a light spread of clotted cream or whipped butter elevates each bite into a luxurious treat. A drizzle of honey or a dollop of lemon curd brings a fresh, tangy sweetness that perfectly complements the blueberries.
Side Dishes
Pair your scones with a hot cup of tea or coffee for a classic combination. Fresh fruit salad, yogurt, or even a simple green salad on the side can add variety to your breakfast or brunch spread without overshadowing the scones’ delicate flavor.
Creative Ways to Present
For a charming touch at gatherings, arrange your scones on a tiered cake stand surrounded by edible flowers and fresh berries. Or serve them warm in individual paper bags tied with string for a cozy picnic vibe that your guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have any leftover scones, store them in an airtight container at room temperature for up to two days. To keep that just-baked texture, avoid stacking them too tightly to prevent sogginess.
Freezing
Your Blueberry Scones Recipe is freezer-friendly! Freeze the unbaked wedges on a baking sheet, then transfer them to a sealed bag for up to three months. When you’re ready to bake, simply pop them from frozen into a preheated oven and add a few extra minutes to the baking time.
Reheating
Reheat leftover scones in a warm oven set to 325°F for about 5-7 minutes. This method restores their delicate crispness without drying them out, making every bite taste freshly baked.
FAQs
Can I use frozen blueberries for this Blueberry Scones Recipe?
Absolutely! Frozen blueberries work well and are convenient year-round. Just be sure to fold them in gently without thawing to prevent excess moisture from altering the dough’s consistency.
How do I make my scones more tender?
Using cold butter and buttermilk helps keep the scones tender and flaky. Avoid overmixing the dough and handle it gently when folding to preserve the delicate layers.
Can I substitute buttermilk in this recipe?
If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This homemade substitute mimics the tangy acidity but may slightly alter texture.
Why do the scones need to be frozen before baking?
Freezing the cut scones helps them maintain their shape and encourages better rising in the oven, resulting in beautifully tall and flaky scones rather than flat, dense ones.
What’s the best way to store baked scones?
Store baked scones at room temperature in an airtight container for up to two days. For longer storage, wrap them tightly and freeze to keep them fresh.
Final Thoughts
There is truly nothing like the comfort and joy of homemade scones, especially when they are bursting with juicy blueberries and kissed with just the right amount of sweetness. This Blueberry Scones Recipe is a wonderful way to brighten your mornings or delight guests with a classic treat that feels both special and effortless. Trust me, once you try these, they will become your go-to recipe whenever you need a little boost of cozy happiness in your kitchen.
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Blueberry Scones Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast/Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic blueberry scones are tender, buttery, and bursting with fresh blueberries. Perfect for breakfast or an afternoon treat, they offer a delicate crumb and a golden-brown crust. The simple preparation involves mixing dry and wet ingredients, gently folding in the berries, and baking until perfectly golden.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour (300 grams)
- ½ cup granulated sugar (99 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter, cubed (113 grams)
- ½ cup buttermilk (118 ml)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries (or frozen, unthawed)
For Egg Wash (Optional)
- 1 large egg
- 1 tablespoon water
- Coarse sanding sugar (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed butter to the bowl. Use your fingers or a pastry blender to cut the butter into the dry mixture until it resembles coarse crumbs with pea-sized pieces of butter.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until smooth.
- Mix Wet into Dry: Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Be careful not to overmix. Fold in the blueberries carefully to avoid crushing them.
- Knead and Fold Dough: Transfer the dough to a lightly floured surface. Knead gently until all flour is incorporated. Then fold the dough in half, press down slightly, turn it 90 degrees, and fold in half again. Repeat this folding 4 to 5 times to create flaky layers.
- Shape and Chill: Shape the dough into an 8-10 inch disc about 1.5 to 2 inches thick. Refrigerate for 5 to 10 minutes to firm up.
- Cut and Freeze: Cut the chilled dough into 8 equal wedges and place them on a baking sheet lined with a silicone mat or parchment paper. Freeze the scones for 30 minutes to help them hold their shape during baking.
- Preheat Oven: During the last 5 minutes of freezing, preheat your oven to 400°F (204°C).
- Prepare for Baking: Optionally, brush the tops of the scones with an egg wash made from 1 large egg and 1 tablespoon water, or use buttermilk or heavy cream. Sprinkle with coarse sanding sugar for extra crunch and sparkle.
- Bake: Bake the scones in the preheated oven for 20 to 26 minutes, or until they turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the scones from the oven and allow them to cool completely on a wire rack before serving.
Notes
- Use cold butter to ensure flaky texture.
- Do not overmix the dough to keep scones tender.
- Fresh blueberries are preferred but frozen can be used without thawing.
- Freezing the shaped scones before baking helps maintain their shape and flare.
- Optional egg wash adds a shiny, golden finish and enhances browning.
- Serve scones plain or with jam, clotted cream, or honey.
