Ever have one of those lazy Sunday mornings where you just want a treat but not something crazy complicated? Let me tell ya, the Contessa Blueberry Scones Recipe has saved my sanity. Seriously, every time I make these scones everyone thinks I bought them at a five-star bakery.
(And no, I did not.) If you ever feel like a typical breakfast is just not enough, try these – they’re light, crumbly, full of blueberries. And if you’re into brunch desserts too, oh, check out this apple crumble cheesecake recipe. That one’s a crowd-pleaser as well.
What are Blueberry Scones?
If anybody tells you scones are just fancy biscuits, well, they’re not totally wrong… but they’re also missing the magic. Scones are a kinda cross between a pastry and a cake, except less sugary than most American goodies. When you add blueberries, you get little juicy pops in every bite.
That’s honestly what convinced my blueberry-skeptical uncle, who now won’t leave my kitchen if he knows I’m baking these. A real scone has this lovely, slightly crisp outside but stays soft and tender inside. Forget that stiff, dry stuff at bad cafes — those always let you down.
Here in my kitchen, the Contessa Blueberry Scones Recipe makes treats that hold up firm enough for jam, but still practically melt in your mouth. Plus, you eat ’em fresh and warm. Want to feel very proper? Dust a bit of sugar on top or even drizzle them with a lemon glaze.
Next thing you know you’ll be talking like someone out of a British baking show. It’s wild how something so simple can taste that fancy.
Contessa Blueberry Scones Recipe
How to Make Blueberry Scones from Scratch
Okay, so you’re thinking, “Scones from scratch? I’ll just grab something from the store.” But trust me, it’s night and day.
The Contessa Blueberry Scones Recipe truly isn’t the ordeal people make it out to be. Here’s the quick and dirty: toss your dry ingredients together, cut in cold butter (cold is everything here), fold in blueberries, and then add your wet stuff. When it’s shaggy and awkward looking, that’s when it’s right. The dough really doesn’t want to be over-mixed. If it’s a little messy, you’re on the right track.
You plop the dough onto a floured board. Pat it into a rough circle—don’t aim for perfection, it’ll taste great anyway. Slice it like you’re making pizza. Brush with cream, sprinkle with sugar, and bake them up. The aroma might actually wake up your whole house.
A tip my aunt gave me: toss your blueberries in a tiny bit of flour before they go in the dough. This keeps them from sinking straight to the bottom and turning everything purple. Here’s a real quote from my neighbor, who was dead sure she hated scones:
“These tasted better than anything I’ve bought in a bakery. And I’ve spent too much money chasing scones.”
So yeah, if you’re nervous, just jump in. You’ll see how rewarding these are.
Contessa Blueberry Scones Recipe
Success Tips for Best Results
I’ll be straight with you: I’ve wrecked this Contessa Blueberry Scones Recipe a few times by rushing or not caring about temperature. So, let me lay out some quick tips:
- Keep everything cold. I mean it – butter should be like little pebbles, not puddles.
- Don’t overmix. If it looks weird and rough, that’s actually what you want.
- Don’t skip the sugar on top (unless you really have to), it’s the best part.
- Bake until light golden, not brown-brown – scones turn tough if you overbake.
If you want them extra special (or honestly, look like you bothered), add a hint of lemon zest into the dough. That citrus plus blueberry is unbeatable. One time I got bold and tried orange instead. Surprisingly great combo.
Testing out some new flour or switching to gluten free? I’ve experimented with blends, and sometimes you even get a softer texture, so don’t be afraid to play around. And hey – if this sounds like too much work, check out this bread maker dual heaters machine for an even easier breakfast.
Contessa Blueberry Scones Recipe
Variations on Blueberry Scones
Nobody says you can’t go wild with the Contessa Blueberry Scones Recipe and shake things up. Some mornings I toss in a handful of chopped nuts with the blueberries, usually pecans. My one cousin swears dried cranberries are better than blueberries, but I’m not sure I agree (kinda needs to be a fresh blueberry scone in my opinion).
You could swirl in a bit of cinnamon or even fold in white chocolate chips if you’re feeling wild. Once, I dumped in frozen berries straight from the freezer and it worked out fine, plus they didn’t burst as much. That’s a win.
When I want to feel extra fancy for guests, making a quick citrus glaze – like just a bit of powdered sugar with lemon juice – takes about one minute. Drizzled over warm scones? Ridiculously good. If you want to get the kids involved, have them pat out mini scones so everyone gets their own “special” shape.
Contessa Blueberry Scones Recipe
It’s the kind of recipe that makes you want to try new stuff just for the fun of it. Sometimes it works, sometimes it’s a little weird – but it’s always tasty.
Additional Recipes and Ideas with Blueberries
Besides just making the Contessa Blueberry Scones Recipe (as you should), blueberries go along with a bunch of other breakfast treats. Sometimes I’ll throw the leftover berries into pancake batter, or even on top of homemade waffles. If you’re the sweet tooth type, try mixing fresh blueberries into a morning yogurt bowl with granola for something lighter.
Want to really level up weekend baking? Toss blueberries into a basic muffin or coffee cake. Or even better, try a blueberry cobbler for dessert. In the summer, I just wash a bunch and eat them out of the carton (no shame). You can even add them to salads for something fresh, which I admit sounds odd but tastes pretty cool.
Seriously, there’s barely a wrong way to use up your berries, and if you’re on the hunt for more brunch recipes, you can’t go wrong with these homemade Belgian waffles. Grab that recipe when you get a chance.
Got a friend who loves their scones tangy? They’ll go wild for these Glazed Lemon Blueberry Scones – Sally’s Baking for another twist. If indulgent treats are more your speed, try linking your next brunch with this chocolate chip cookie brownies recipe or maybe a mincemeat pie recipe for the holidays. There’s really no end to what you can do — just start with these blueberry scones, and you’ll see!
Contessa Blueberry Scones Recipe
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Contessa Blueberry Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious blueberry scones that are light, crumbly, and perfect for a lazy Sunday morning.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, diced
- 1 cup fresh blueberries
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
- Extra sugar for sprinkling on top
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, mix the cream and vanilla, and add to the dry ingredients. Mix until just combined.
- Transfer the dough to a floured board and pat into a rough circle about 1 inch thick.
- Slice the dough into wedges and place on a baking sheet lined with parchment paper.
- Brush the tops with cream and sprinkle with sugar.
- Bake for 15-20 minutes, until lightly golden.
- Let cool slightly before serving warm.
Notes
For best results, keep all ingredients cold and avoid overmixing the dough. Tossing blueberries in flour helps prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 195mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg