Why You’ll Love This Blueberry Scones
- Ease of preparation: This blueberry scones recipe is straightforward and quick to make, requiring simple ingredients that you probably already have. With about 30 to 40 minutes of prep including chilling time and 20 to 25 minutes of baking, it’s perfect for busy mornings, last-minute snacks, or casual gatherings. You don’t need advanced baking skills to produce bakery-quality results.
- Health benefits: Packed with fresh or frozen blueberries, these scones offer a great source of antioxidants, vitamins, and dietary fiber that support immune health and digestion. Blueberries are known for their wellness properties learn more about the health benefits of blueberries. The balance of wholesome ingredients helps combine indulgence with nutrition.
- Versatility: This blueberry scones recipe adapts easily for various dietary needs. Whether you want a vegan version using coconut milk and plant-based margarine or a gluten-free twist with alternative flours, you can customize without sacrificing the scones’ tender, flaky texture. They also fit well into low-calorie or dairy-free meal plans by substituting heavy cream or butter.
- Distinctive flavor: The luscious burst of juicy blueberries contrasts with a perfectly golden, buttery crust that offers both crumbly edges and soft, flaky centers. A hint of cinnamon optional adds warmth, while an optional drizzle of vanilla icing elevates the flavor without overwhelming the natural fruitiness. This makes these scones stand out as a delightful treat for breakfast or anytime.
Jump To
- 1. Why You’ll Love This Blueberry Scones
- 2. Essential Ingredients for Blueberry Scones
- 3. How to Prepare the Perfect Blueberry Scones: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Blueberry Scones
- 5. Mastering Blueberry Scones: Advanced Tips and Variations
- 6. How to Store Blueberry Scones: Best Practices
- 7. FAQs: Frequently Asked Questions About Blueberry Scones
- 8. blueberry scones
Essential Ingredients for Blueberry Scones
Each ingredient plays a crucial role in creating the perfect balance of texture and flavor in your blueberry scones.
| Ingredient | Quantity | Purpose and Benefit |
|---|---|---|
| All-purpose flour | 2 cups (about 240 g) | Provides the structure and tender crumb necessary for light, flaky scones; extra flour is used for handling dough |
| Granulated sugar | ¼ to ½ cup | Adds sweetness and helps achieve a golden crust; cane sugar can be used for a subtle flavor variation |
| Baking powder | 2 to 2½ teaspoons | Leavens the dough for a fluffy, light texture |
| Sea salt | ½ teaspoon | Balances flavors and enhances the overall taste |
| Ground cinnamon (optional) | 1 teaspoon | Adds warm spice notes that complement the blueberries |
| Unsalted butter, frozen and grated | ½ cup (113 g) | Creates flaky, crumbly layers by melting during baking and forming steam pockets |
| Fresh or frozen blueberries | ½ to 1 cup | The star ingredient providing juicy bursts of flavor and antioxidants; use frozen without thawing to avoid sogginess |
| Heavy cream or cold buttermilk | ½ cup (120 ml) | Moistens the dough for a tender crumb; can substitute full-fat coconut milk or milk with lemon juice for dairy-free options |
| Large egg | 1 | Helps bind ingredients and adds richness |
| Pure vanilla extract | 1 to 1½ teaspoons | Enhances flavor depth and sweetness |
| Coarse sugar (optional) | For sprinkling | Adds crunchy texture and decorative finish on top |
| Vanilla icing (optional) | For topping | Provides extra sweetness and moisture, making scones more indulgent |
Special Dietary Options
- Vegan: Replace unsalted butter with plant-based margarine or coconut oil; use almond, soy, or oat milk in place of heavy cream and substitute flaxseed meal mixed with water for eggs.
- Gluten-free: Use a gluten-free all-purpose flour blend designed for baking to maintain similar texture and rise.
- Low-calorie: Opt for sugar substitutes (like erythritol) and lighter fats such as light butter or coconut oil to reduce calorie content.
For more fresh ideas, you might enjoy trying the blueberry coffee cake recipe on Recipes Isabella.
How to Prepare the Perfect Blueberry Scones: Step-by-Step Guide
First Step: Preheat and Prepare Ingredients
Begin by preheating your oven to 400°F (204°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Gather and measure all ingredients carefully for efficient workflow. Keep your butter frozen until ready to grate. This cold butter is essential for flaky blueberry scones.
Second Step: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¼ to ½ cup granulated sugar, 2 to 2½ teaspoons baking powder, ½ teaspoon sea salt, and 1 teaspoon ground cinnamon if using. This uniform mixture ensures the scones rise evenly and develop balanced flavors.
Third Step: Incorporate the Butter
Using a box grater, grate the frozen ½ cup unsalted butter directly into the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This technique is key to achieving the signature crumbly yet flaky texture. Chill the mixture if it becomes too warm during this process.
Fourth Step: Combine Wet Ingredients
In a separate bowl, whisk together ½ cup heavy cream (or cold buttermilk, or your chosen dairy substitute), 1 large egg, and 1 to 1½ teaspoons pure vanilla extract until uniformly combined.
Fifth Step: Form the Dough
Pour the wet ingredients into the bowl with the dry mixture and gently fold just until moistened. Folding minimally helps prevent the scones from becoming tough. Then fold in your ½ to 1 cup of fresh or frozen blueberries carefully, avoiding bursting them.
Sixth Step: Shape the Dough
Turn the loose, shaggy dough onto a lightly floured surface. Gently knead 2 to 3 times to bring it together into a sticky ball. If too sticky, sprinkle with a little more flour; if too dry, add 1-2 tablespoons more cream or buttermilk. Flatten the dough into a 7- to 8-inch (18-20 cm) disk about 1 inch thick.
Seventh Step: Cut and Chill
Cut the disk into 8 equal wedges using a sharp knife. Place the wedges 2 to 3 inches apart on the lined baking sheet. Brush the tops with a little additional cream or buttermilk and sprinkle with coarse sugar for a crunchy, bakery-style crust. Chill the scones in the refrigerator or briefly freeze for at least 15 minutes before baking to keep the butter cold and prevent spreading.
Final Step: Bake and Finish
Bake the scones for 18 to 27 minutes in the preheated oven until they are golden brown and crisp on the edges. Remove from the oven and cool slightly on a wire rack. For an extra touch of sweetness, drizzle with a delicate vanilla icing once cooled. Serve these warm or at room temperature for a perfect breakfast or snack.
“Using grated frozen butter and chilling the dough before baking are essential tips to create tender, flaky blueberry scones with a crumbly golden crust.”
For additional tips on ideal scone baking temperature and techniques, see Tips for Making Perfect Scones.
Dietary Substitutions to Customize Your Blueberry Scones
Protein and Main Component Alternatives
- Replace unsalted butter with vegan margarine or coconut oil for vegan blueberry scones without compromising flakiness.
- Use flaxseed meal mixed with water (1 tablespoon flaxseed to 3 tablespoons water) as an egg replacement to maintain structure in vegan baking.
- For dairy-free options, substitute heavy cream with full-fat coconut milk or plant-based milks like almond or soy.
Vegetable, Sauce, and Seasoning Modifications
- Enhance flavor by adding a teaspoon of lemon zest or vanilla extract to blueberry scones.
- Introduce spices such as cinnamon or nutmeg for a seasonal warm twist.
- Try alternative berries like raspberries or blackberries if blueberries are unavailable or for a flavor variation.
- Use gluten-free flour blends designed for baking to accommodate gluten sensitivities while preserving texture.
These modifications make the blueberry scones flexible and suitable for a wide range of dietary preferences and ingredient availability without sacrificing deliciousness or texture.
Mastering Blueberry Scones: Advanced Tips and Variations
Pro Cooking Techniques
- Keep all ingredients cold throughout preparation; this helps form steam during baking and results in flaky layers.
- Handle the dough lightly; overmixing can develop gluten, making scones tough instead of tender.
- Optionally fold the dough layers once or twice to add even more flakiness, similar to a biscuit dough technique.
Flavor Variations
- Incorporate chopped nuts like pecans, walnuts, or almonds for added crunch and flavor complexity.
- Add citrus zest such as lemon or orange to brighten the scones’ flavor profile.
- Experiment with edible lavender or fresh herbs like thyme for gourmet twists.
- Swap blueberries with other fresh or frozen berries for variety throughout the seasons.
Presentation Tips
- Dust blueberry scones with powdered sugar or drizzle with a thin icing glaze for an elegant appearance.
- Serve with accompaniments such as clotted cream, lemon curd, or flavored butter to create a café-style experience at home.
Make-Ahead Options
- Shape the dough into wedges and freeze them individually on a baking tray. Once frozen, transfer to a freezer bag; bake directly from frozen, adding a few minutes to the baking time.
- Bake blueberry scones in advance and freeze fully baked for quick reheating and serving on busy mornings or gatherings.
Try these advanced tips to make your blueberry scones extraordinary. For more creative recipes, browse through our quick bread recipes.
How to Store Blueberry Scones: Best Practices
| Storage Method | Description | Duration |
|---|---|---|
| Refrigeration | Place blueberry scones in an airtight container or wrap tightly with plastic wrap to retain moisture and prevent staleness. | Up to 1 week |
| Room Temperature Storage | Store scones in an airtight container at room temperature for short-term freshness. Avoid exposure to air. | Up to 2 days |
| Freezing | After cooling completely, freeze scones individually on a tray. Transfer to freezer-safe bags for up to 3 months. Bake dough wedges from frozen by increasing baking time slightly. | Up to 3 months |
| Reheating | Warm scones in a preheated oven at 350°F (175°C) for 5 to 7 minutes or microwave briefly on medium power. This restores softness without drying. | Immediate use |
Meal prep tip: Baking blueberry scones in batches and freezing them allows you to enjoy fresh-tasting scones any day of the week with minimal effort.
FAQs: Frequently Asked Questions About Blueberry Scones
What type of butter is best for making blueberry scones?
Using frozen butter that is finely grated works best for blueberry scones. Keeping the butter cold until baking helps create flaky layers and a tender texture by allowing small pockets of butter to steam during baking. You can grate the frozen butter with a box grater and gently mix it into the dry ingredients without overworking the dough. Avoid softened or melted butter, as that can make the scones dense and less flaky.
Can I use frozen blueberries instead of fresh in blueberry scone recipes?
Yes, frozen blueberries can be used without thawing to prevent the dough from becoming soggy. Adding frozen berries straight to the dough helps maintain their shape and reduces bleeding of juice. Expect some slight color change in the dough, but the flavor will remain delicious. Using fresh blueberries is fine as well if preferred.
How do I make sure blueberry scones don’t spread too much while baking?
To prevent spreading, keep the dough very cold during preparation and chill the shaped scones for at least 15 minutes before baking. Avoid overmixing the dough, which warms the butter and activates the gluten, causing excess spreading. You can also bake on a cold baking sheet for better results.
What can I substitute for heavy cream in blueberry scone recipes?
Heavy cream gives blueberry scones a moist texture and rich flavor, but you can substitute buttermilk or a combination of half-and-half with lemon juice as a homemade buttermilk substitute. Full-fat canned coconut milk is a good non-dairy alternative. Note that using half-and-half alone may cause the scones to spread more.
How should I store leftover blueberry scones to keep them fresh?
Store leftover scones at room temperature in an airtight container for up to 2 days. For longer storage, freeze the scones in a sealed bag or container for up to 3 months. When ready to eat, thaw them at room temperature or gently warm them in the microwave. Avoid leaving scones exposed to air, which can dry them out quickly.
blueberry scones
- Total Time: 1 hour
- Yield: Makes 8 large scones 1x
- Diet: Vegetarian
Description
🫐 These blueberry scones offer a perfect balance of buttery richness and juicy fruit, creating moist, tender pastries with flaky centers and crisp edges.
🥧 Ideal for breakfast or snacks, the addition of optional vanilla icing adds a delightful sweet touch to these bakery-quality scones.
Ingredients
2 cups all-purpose flour
¼ to ½ cup granulated sugar
2 to 2½ teaspoons baking powder
½ teaspoon sea salt
1 teaspoon ground cinnamon (optional)
½ cup unsalted butter, frozen and grated
½ to 1 cup fresh or frozen blueberries
½ cup heavy cream or cold buttermilk
1 large egg
1 to 1½ teaspoons pure vanilla extract
coarse sugar for sprinkling
vanilla icing for topping
Instructions
First Step: Preheat and Prepare Ingredients Begin by preheating your oven to 400°F (204°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Gather and measure all ingredients carefully for efficient workflow. Keep your butter frozen until ready to grate. This cold butter is essential for flaky blueberry scones.
Second Step: Mix Dry Ingredients In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¼ to ½ cup granulated sugar, 2 to 2½ teaspoons baking powder, ½ teaspoon sea salt, and 1 teaspoon ground cinnamon if using. This uniform mixture ensures the scones rise evenly and develop balanced flavors.
Third Step: Incorporate the Butter Using a box grater, grate the frozen ½ cup unsalted butter directly into the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This technique is key to achieving the signature crumbly yet flaky texture. Chill the mixture if it becomes too warm during this process.
Fourth Step: Combine Wet Ingredients In a separate bowl, whisk together ½ cup heavy cream (or cold buttermilk, or your chosen dairy substitute), 1 large egg, and 1 to 1½ teaspoons pure vanilla extract until uniformly combined.
Fifth Step: Form the Dough Pour the wet ingredients into the bowl with the dry mixture and gently fold just until moistened. Folding minimally helps prevent the scones from becoming tough. Then fold in your ½ to 1 cup of fresh or frozen blueberries carefully, avoiding bursting them.
Sixth Step: Shape the Dough Turn the loose, shaggy dough onto a lightly floured surface. Gently knead 2 to 3 times to bring it together into a sticky ball. If too sticky, sprinkle with a little more flour; if too dry, add 1-2 tablespoons more cream or buttermilk. Flatten the dough into a 7- to 8-inch (18-20 cm) disk about 1 inch thick.
Seventh Step: Cut and Chill Cut the disk into 8 equal wedges using a sharp knife. Place the wedges 2 to 3 inches apart on the lined baking sheet. Brush the tops with a little additional cream or buttermilk and sprinkle with coarse sugar for a crunchy, bakery-style crust. Chill the scones in the refrigerator or briefly freeze for at least 15 minutes before baking to keep the butter cold and prevent spreading.
Final Step: Bake and Finish Bake the scones for 18 to 27 minutes in the preheated oven until they are golden brown and crisp on the edges. Remove from the oven and cool slightly on a wire rack. For an extra touch of sweetness, drizzle with a delicate vanilla icing once cooled. Serve these warm or at room temperature for a perfect breakfast or snack.
Notes
🧈 Use grated frozen butter for optimal flaky layers and a crumbly texture.
❄️ Keep dough and shaped scones cold before baking to prevent excessive spreading.
🫐 Use frozen blueberries without thawing to avoid sogginess and maintain flavor.
- Prep Time: 30-40 minutes (including chilling)
- Chilling Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: blueberry scones, scones recipe, blueberry pastry, breakfast pastry
I made these for Sunday brunch, and they were a hit! I added a little lemon zest which really brightened up the flavor. 🍋 Can’t wait to make them again!
★★★★★