Description
These Perfect Homemade Blueberry Scones are tender, flaky, and bursting with fresh blueberries. Easy to make with simple ingredients, these scones bake up golden and delicious—perfect for breakfast, brunch, or a delightful snack.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted butter, cold and cut into small cubes
- 3/4 cup Milk
- 1 each Egg, beaten (optional, for brushing)
Additional
- 1 cup Fresh blueberries, rinsed and patted dry
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure an even baking temperature for the scones.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Add milk: Make a well in the center of the mixture and pour in the milk. Stir gently with a spoon or spatula until the dough just comes together—do not overmix to keep the scones tender.
- Gently fold in blueberries: Carefully fold in the fresh blueberries to avoid breaking them, distributing them evenly throughout the dough.
- Shape the dough: Turn the dough onto a floured surface and knead it gently just until it holds together. Pat or roll the dough into a circle about 1 inch thick.
- Cut wedges: Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges and transfer them to a baking sheet lined with parchment paper.
- Brush with egg wash: Lightly brush the tops of the scones with the beaten egg for a shiny, golden finish. This step is optional but recommended for appearance.
- Bake: Bake the scones in the preheated oven for 15-20 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the scones from the oven and let them cool on a wire rack for a few minutes before serving to allow flavors to settle and prevent crumbling.
Notes
- Ensure the butter is cold to achieve a flaky texture.
- Handle the dough gently to avoid overworking, which can make the scones tough.
- Pat the blueberries dry to reduce excess moisture in the dough.
- For a sweeter touch, sprinkle a little sugar on top before baking.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
