introduction

This recipe makes soft, flaky blueberry scones. You need few tools and simple steps. Try it with tea or coffee. For a different lemon note, see these lemon blueberry cookies.

why make this recipe

You make this recipe when you want a quick sweet bake. It uses common items you may have at home. You can serve it warm or cool. If you like fruit desserts, also try this strawberry blueberry trifle.

how to make Blueberry Scones

Follow clear steps. Mix dry parts first, cut in cold butter, add berries, then bake. Work fast so the dough stays cold. Cut the dough to the size you like. Use a light touch so the scones stay tender.

Ingredients :

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup fresh blueberries
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
For the lemon glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

You can also pair these scones with other blueberry cakes, like this vintage blueberry cream cake recipe.

Directions :

Preheat the oven to 400°F (200°C) and 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 using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gently fold in the blueberries.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
Cut the dough into wedges or use a biscuit cutter to make rounds.
Place the scones on the prepared baking sheet and bake for 15-20 minutes until golden.
While the scones cool, mix the powdered sugar, lemon juice, and lemon zest to make the glaze.
Drizzle the glaze over the scones before serving.

how to serve Blueberry Scones

Serve warm for the best taste. Put the scones on a plate and add the glaze while they are still warm. Serve with butter, jam, or a cup of tea. For a tea party, you can add a plate of lemon blueberry cookies on the side.

how to store Blueberry Scones

Let the scones cool fully. Store in an airtight box at room temp for 1-2 days. For longer keep, wrap each scone and freeze up to 2 months. To reheat, warm in a low oven for a few minutes.

tips to make Blueberry Scones

Keep the butter cold. Cold butter makes flake and rise.
Do not overmix. Mix until the dough holds, then stop.
Use fresh or frozen berries. If frozen, add them in while frozen to stop color bleed. See more fruit bake ideas like the strawberry blueberry trifle for party use.

variation (if any)

Make rounds instead of wedges for a neat look.
Add a bit of lemon zest to the dough for more lemon taste.
Swap half the sugar for brown sugar for a deeper flavor.
Stir in a handful of chopped nuts for crunch.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Do not thaw them. Add them frozen so they do not make the dough wet.

Q: Can I use milk instead of buttermilk?
A: You can. Add 1 tablespoon lemon juice to 1/2 cup milk and wait 5 minutes to make a quick buttermilk.

Q: How do I cut the dough without it sticking?
A: Dust the cutter with flour. Chill the dough for 10 minutes if it feels warm.

Q: Can I make the dough ahead?
A: Yes. Wrap the dough and chill up to 24 hours. Bake from cold, add a few minutes to the time.

Q: How do I get a light crumb?
A: Handle the dough gently and keep the butter cold. Mix just until combined.

Conclusion

If you want another tested take on blueberry scones, try My Favorite Blueberry Scones – Sally’s Baking for more tips and notes: My Favorite Blueberry Scones – Sally’s Baking.

Blueberry Scones