Blueberry Scones always remind me of those lazy Sunday mornings. You know, when the coffee’s brewing and maybe you slept in a little longer than you planned. That craving hits for something not too sweet, but oh-so-satisfying. I’ve tried a bunch of recipes (some real disasters, trust me), and finally found a super simple one.
If you want a quick, cozy bake that doesn’t feel like a huge chore, you’re gonna love this easy scone recipe. By the way, if you wanna explore more breakfast treats, get some ideas here with healthy blueberry muffins.
Blueberry Scones
How to Make Blueberry Scones
Let’s get right into it – no need for a fancy mixer or anything. Hands and a bowl, you’ll be set. I always start by preheating the oven (this part’s kinda essential, or you’ll end up waiting). First, whisk together the dry stuff. Next, mix in cold butter with your fingers until it gets crumbly – it should feel like little pebbles.
Drop in the blueberries, toss them gently so they don’t smoosh everywhere. Add the creamy stuff (that’s usually heavy cream and a splash of vanilla) and stir just until it comes together. Don’t get overzealous – the dough should look shaggy, not smooth.
Now, dust your counter with flour, plop the dough down, and gently pat it into a circle about an inch thick. Cut it into wedges. Pop those triangles onto a baking sheet and brush with a bit more cream for a golden finish. Bake until they’re just set and lightly golden. It’s not rocket science, but it does make your kitchen smell five-star restaurant good.
“I’ve never baked anything from scratch before, but these scones turned out genuinely amazing! Light, fluffy, and not overly sweet. I felt like such a pro. Thanks for making it easy!” – Jess, Michigan
Blueberry Scones
Blueberry Scone Ingredients
Ok, here’s everything you’re gonna need for blueberry scones. Nothing fancy. Maybe you have it all already.
- All-purpose flour (I don’t mess with cake or bread flour for these)
- Granulated sugar – just enough to add a hint of sweetness
- Baking powder (gives ‘em lift)
- Salt (don’t skip it)
- COLD unsalted butter – trust me, cold is key
- Fresh blueberries (frozen works, but fresh is a smidge better if you’ve got ‘em)
- Heavy cream
- Egg (for moisture and richness)
- Vanilla extract (optional, but adds that “what’s that?” flavor)
I’ve messed around with frozen berries. If you go that route, do NOT thaw them or the color gets wild. And please don’t use margarine instead of butter – the flavor just isn’t worth the swap.
Blueberry Scones
My Best Tips for Baking Scones
There are a few little secrets to great blueberry scones (not the sad hockey puck kind). First, keep everything COLD – your butter, your cream, even the flour if it’s summer. Cold ingredients make the scones fluffy. Try not to handle the dough too much, or your scones get tough (ugh). When mixing, only mix until things just come together. Clumpy dough is what you want here, really.
Another tip – stick the shaped dough in the fridge for fifteen minutes before baking if your kitchen is warm. It helps stop the butter from melting out before they hit the oven. Oh, and don’t cram the scones together on the baking sheet. They need a little space! Stuck once and they’ll rise all wonky.
If you do end up with purple streaks everywhere, you stirred too hard. Still delicious, though.
Blueberry Scones
How to Serve and Store
Okay, so you’ve pulled your blueberry scones out of the oven (nice job!). Here’s how to make the most of them:
- Serve warm, slathered with soft butter or a dollop of thick cream.
- Top with lemon glaze for a citrusy zing (just mix powdered sugar and lemon juice).
- I sometimes eat them with a smear of blueberry jam because, well, why not?
- They keep in an airtight container at room temp for 2-3 days, but honestly, they taste best the same day.
Pop them in the oven for a couple minutes to bring them “back to life” if you’re eating them later. You can freeze leftovers easily, just thaw and warm up before devouring.
Blueberry Scones
Can These Scones Be Made Dairy Free?
Yup, they totally can. I’ve got a cousin with a milk allergy, so I’ve tested this. Swap the butter for a cold vegan stick butter (not the tub), and use full-fat coconut milk or your favorite rich plant-based milk for the cream. Egg can be replaced with a flax “egg” if you’re feeling ambitious, but honestly, the result is pretty forgiving. You might get slightly less rise, but no one’ll notice unless they’re scone snobs. Just keep everything cold, and you’ll be fine.
If you’re as scone-obsessed as me, you’ll definitely want to check out My Favorite Blueberry Scones – Sally’s Baking because – no kidding – her tips are super helpful, especially if you want to experiment with other fruit flavors or add-ins. Happy baking, friends – try this blueberry scone recipe and let me know if your kitchen doesn’t smell like pure happiness by the time you’re done!
Blueberry Scones
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Blueberry Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delicious blueberry scones that are light, fluffy, and perfect for cozy mornings.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter and mix with fingers until crumbly.
- Gently fold in blueberries.
- Stir in heavy cream and egg until just combined.
- Turn dough onto a floured surface and pat into a 1-inch thick circle.
- Cut into wedges and place on a baking sheet.
- Brush with additional cream for a golden finish.
- Bake for 15-20 minutes, or until golden and set.
Notes
Keep all ingredients cold for best results. Avoid over-mixing the dough to maintain fluffiness. You can freeze leftovers and reheat them for best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg