introduction

This recipe shows how to make Blueberry Scones that are light, soft, and good warm. You can make them fast with few tools. You can also try a sweet cookie twist like lemon blueberry cookies for more lemon and berry taste.

why make this recipe

You can make these scones for a quick snack or for guests. They work well with tea or coffee. The mix keeps well and you can change the fruit. If you like more berry ideas, try a cold fruit dish like strawberry blueberry trifle.

how to make Blueberry Scones

You will make a dough, shape it, and bake. Use cold butter so the scones stay flaky. Do not over mix. For another cake idea with berries, look at this vintage blueberry cream cake recipe to see how berries work in cake.

Ingredients :

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup fresh blueberries
1/2 cup heavy cream
1 teaspoon vanilla extract
1 egg

Directions :

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the 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 heavy cream, vanilla extract, and egg. Add this to the dry ingredients and stir until just combined.
Turn the dough onto a floured surface and gently knead a few times, then shape into a circle about 1 inch thick.
Cut into wedges and place on the prepared baking sheet.
Bake for 15-20 minutes or until golden brown.
For the lemon glaze, mix powdered sugar with lemon juice until smooth and drizzle over warm scones.
Serve warm and enjoy!

how to serve Blueberry Scones

Serve them warm from the oven. Add a small pat of butter, jam, or the lemon glaze from the recipe. They go well with hot tea, milk, or coffee. If you want a sweet plate with cookies, link to lemon blueberry cookies for a matching treat.

how to store Blueberry Scones

Cool scones fully before you store. Keep them in an airtight box at room temperature for 1 to 2 days. For more time, freeze them in a bag for up to 1 month. To eat, warm them in the oven or microwave for a few seconds.

tips to make Blueberry Scones

Keep the butter very cold.
Do not over mix the dough. Mix until just joined.
Use fresh or well-drained frozen blueberries.
For a richer taste, add a bit more cream.
See another berry cake tip at vintage blueberry cream cake recipe for flavor ideas.

variation (if any)

Use lemon zest in the dough for more bright flavor.
Swap blueberries for raspberries or chopped strawberries.
Add a small amount of cinnamon or nutmeg for warm spice.
Make mini scones for a party size.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Use frozen berries without thawing. Toss them in a little flour first so they do not sink.

Q: Can I make the dough ahead?
A: Yes. Wrap the dough and keep it in the fridge for up to 24 hours. Bake when you want fresh scones.

Q: How do I keep scones flaky?
A: Use cold butter and do not over mix. Shape and bake soon after you mix the dough.

Q: Can I skip the glaze?
A: Yes. The scones are good plain. The glaze adds sweet and bright lemon taste.

Q: Can I make these dairy free?
A: You can use a plant cream and a vegan butter. The bake time stays the same.

Conclusion

For more ideas and a tested guide, see My Favorite Blueberry Scones – Sally’s Baking: My Favorite Blueberry Scones – Sally’s Baking.

Blueberry Scones