These blueberry scones are irresistible – no matter who you’re trying to impress! Sour berries and crunchy sugar make the perfect combination.
Have you ever made blueberry scones? There’s something about a scone that’s indulgent. A muffin seems a bit boring, but a Scones. A scone says “You’re special.” Especially blueberry scones that are perfectly crumbly with tart blueberries and a Crunch Turbinado sugar on top! My dream is to invite guests and greet them in the morning with coffee and a plate of fresh scones. Hostess with the most, over here! Let’s talk about how to make scones.
Want a vegan recipe? Try the perfect vegan scones!
Tips for making blueberry scones
I don’t want to admit how many times Alex and I have made this blueberry scone recipe to perfect it. Suffice it to say that we have a ton of blueberry scones in this house since we made the recent changes to the method. Luckily we don’t have to drag you through the process: we’ve found the perfect method! Here’s everything you need to know about making blueberry scones.
Tip 1: Keep the butter as cold as possible.
With scones, it’s an important factor keep the butter as cold as possible. This will prevent the scone batter from sloshing into the oven. For this recipe, you’ll freeze the butter you’ll see in many scone recipes.
You can freeze just 30 minutes ahead of time or freeze overnight. Next, rub the butter into the scone batter (it will look like grated cheese by then!).
Tip 2: You will fold the crumbly dough several times.
After mixing the dough, you will get a crumbly dough that you shape into a rectangle. You will fold it twice until it folds over itself several times until you get the right dough texture.
It will be very crumbly at this point, but that’s okay! You will want it to come together. Then, pat the dough into a circle about 1 inch thick. At this point the dough will become stickier.
Tip 3: Quarter the dough.
Because the dough is a circle, it’s easy to cut into wedges! Cut into 12 wedges with a large knife. Brush the tops with cream, sprinkle with turbinado sugar and bake for about 20 minutes. In no time your kitchen will be smelling delicious and you’ll have delicious, crumbly scones with tart blueberries!
What People Are Saying About These Blueberry Scones!
Don’t just take it from us! Here’s what some of our recipe testers had to say after trying these blueberry scones:
How to store scones
Scones are usually best the day they’re baked. Some people like them warm out of the oven, but we prefer to serve them when they’ve cooled to room temperature as they will firm up a bit. Also, I eat them more slowly when they’re cooler, which allows me to enjoy them instead of having them warm in minutes! Here are some pointers for storing scones:
- Ambient temperature for 2 days: This blueberry scones recipe keeps well at room temperature for up to 2 days, covered with a dishtowel.
- Refrigerated for 5 days (bring to room temperature or reheat before serving): They can be stored in the fridge for up to 5 days, but we’ve found that blueberry scones get quite hard in the fridge. If you want to keep them longer, it’s best to freeze them.
- 3 months frozen: To freeze these blueberry scones, cool them to room temperature, then place in a freezer-safe bag or container. When ready to eat, leave them on the counter for a few hours or in the fridge overnight.
Warm up instructions
If you want to reheat your scones after storage, follow these steps:
- Place the scones on a baking sheet.
- Place them in a 300 degree Fahrenheit oven for about 10 minutes, until heated through.
Fresh vs frozen blueberries for this recipe
We recommend Use fresh blueberries for this scones recipe. After the berries are frozen, the color may bleed into the batter when added to baked goods. This turns the color blue-purple! Of course, if you fancy purple scones, that’s fine with us too!
If possible, try to find local blueberries at your farmers market! Or try a U-Pick and pick them yourself! There’s nothing quite like blueberry scones made with sweet, ripe local blueberries.
This blueberry scones recipe is…
Vegetarian. For plant-based, dairy-free, and gluten-free options, head to Vegan Scones.
The description
These blueberry scones are irresistible – no matter who you’re trying to impress! Sour berries and crunchy sugar make the perfect combination.
- ½ cup cream and more for brushing
- 1 big egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- 1 teaspoon Cinammon
- ½ teaspoon kosher salt
- 6 tablespoons cold, frozen unsalted butter
- 1 cup fresh blueberries
- Turbinado sugar, for sprinkling (optional)
- Freeze the butter for at least 30 minutes or overnight.
- When ready to bake, preheat the oven to 400°F.
- In a glass measuring cup or small bowl, whisk together the cream, egg, and vanilla.
- In a large bowl, mix together the flour, sugar, baking powder, spices, and kosher salt. Using a box grater, grate the frozen butter into the flour mixture and mix in with your fingers until the mixture is rocky.
- Pour the cream mixture into the center, add the blueberries and stir gently with a spatula until the batter comes together.
- Turn the crumbly dough out onto a lightly floured cutting board and gently pat out with your hands into a large rectangle. Fold the rectangle over, place the floury crumbs in the center of the fold, and continue patting. If the dough is still floury, fold again in the same way. Then pat in a circle 1 inch thick. The dough should be more incorporated at this point and quite sticky.
- Line a baking sheet with parchment paper. Using a large knife, cut the dough into wedges. Use the knife to scrape off each wedge, then cut into 3 wedges for a total of 12 scones. Carefully transfer the wedges to the baking sheet.
- Lightly coat the top of the scones with cream (you can use the remaining cream in the measuring cup and a little more). Sprinkle the top with turbinado sugar.
- Bake for about 17 to 20 minutes until golden brown and cooked through. Cool on a cooling rack. Serve immediately; Scones are best the day they’re baked. They keep for a good 2 days at room temperature or 5 days in the fridge. You can also freeze them: cool them to room temperature, then place them in a freezer-safe bag or container. Leave them on the counter for a few hours or in the fridge overnight to thaw. We like them at room temperature best, but if you want to reheat them, pop them in a 300-degree Fahrenheit oven for about 10 minutes, until warmed through.
- Category: brunch
- Method: Cooked
- Kitchen: English
Keywords: Blueberry Scones Recipe, blueberry scones, scone recipe, blueberry recipe
Looking for more blueberry recipes?
If you have fresh blueberries on hand, we have plenty of blueberry recipes for you! Here are some favorites:
Last update: December 2020
