Light, buttery scones bursting with juicy blueberries — perfect for breakfast or a sweet afternoon treat.
Ingredients
For the scones
- 2cupsall-purpose flour
- 1/2cupgranulated sugar
- 1tbspbaking powder
- 1/2tspsalt
- 1/2cupcold unsalted butter, cut into cubes
- 1/2cupheavy cream
- 1piecelarge egg
- 1tspvanilla extract
- 1cupfresh or frozen blueberries
- 1tbspflour
For the glaze (optional)
- 1cuppowdered sugar
- 2tbsplemon juice
How to make Blueberry Scones
Preheat your 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.
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Toss the blueberries with 1 tablespoon of flour, then fold them into the dough.
Turn the dough out onto a floured surface. Gently knead it a few times to bring it together. Pat it into a circle about 1 inch thick. Cut into 8 wedges.
Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with heavy cream for a golden finish. Bake for 18–22 minutes or until the tops are lightly golden.
While the scones cool, whisk together powdered sugar and lemon juice to create a glaze. Drizzle over the cooled scones.
Enjoy warm or at room temperature with butter, clotted cream, or jam.
Tips & Tricks
If using frozen blueberries, do not thaw them before adding to the dough to prevent excess moisture.
FAQS
How do I make blueberry scones from scratch?
To make blueberry scones from scratch, start by preheating your oven to 400°F (200°C) and preparing a baking sheet with parchment paper. In a large bowl, whisk together 2 cups of all-purpose flour, 0.5 cup of granulated sugar, 1 tbsp of baking powder, and 0.5 tsp of salt. Cut in 0.5 cup of cold unsalted butter until the mixture resembles coarse crumbs. In another bowl, mix 0.5 cup of heavy cream, 1 large egg, and 1 tsp of vanilla extract. Combine the wet and dry ingredients, then gently fold in 1 cup of blueberries. Shape the dough, cut into wedges, and bake for 18–22 minutes until golden.
Can I make blueberry scones gluten-free?
Yes, you can make blueberry scones gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the texture. The rest of the ingredients can remain the same, and you should still achieve delicious scones that are gluten-free.
What is the best way to store leftover blueberry scones?
To store leftover blueberry scones, let them cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them by wrapping each scone in plastic wrap and placing them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the oven.
What can I serve with blueberry scones for breakfast?
Blueberry scones pair wonderfully with a variety of accompaniments for breakfast. Consider serving them with butter, clotted cream, or your favorite jam. A side of fresh fruit or a dollop of yogurt can also complement the scones nicely. For a beverage, a cup of tea or coffee would make a perfect pairing.
Can I substitute heavy cream in blueberry scones?
Yes, you can substitute heavy cream in blueberry scones with alternatives like half-and-half, whole milk, or even a non-dairy milk like almond or coconut milk. However, using a thicker cream will yield a richer texture. If using a non-dairy option, ensure it is unsweetened to maintain the flavor balance of the scones.
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North Terrace, Adelaide, South Australia, 5000
Australia