What is the secret to making perfect blueberry scones?

To make perfect blueberry scones, keep your ingredients cold. Use very cold butter and chilled buttermilk. Avoid overworking the dough to get a tender, flaky texture. When mixing, cut the butter into the flour until it looks like coarse crumbs. Then, gently fold in the blueberries without crushing them.

Is it better to use fresh or frozen blueberries in scones?

Both fresh and frozen blueberries are great in scones. Fresh ones add a bright, juicy flavor. Frozen ones prevent bleeding and keep their shape. If using frozen blueberries, add them straight to the dough while they're frozen. This helps keep their color and shape.

How is a scone different from a biscuit?

Scones are sweeter and have more sugar and butter than biscuits. They often include eggs, making them richer. Biscuits are more savory and served with meals. Scones are shaped into triangles or rounds. They have a delicate, crumbly texture, unlike biscuits.

What type of flour makes the best scones?

Use a mix of all-purpose flour and pastry flour for the best scones. All-purpose flour gives structure, while pastry flour adds softness. If you only have all-purpose flour, it's okay, but avoid bread flour.

Why do you chill scones before baking?

Chilling scones keeps them from spreading and helps them keep their shape. Cold dough means the butter stays solid, creating flaky layers in the oven. Chilling for 15-30 minutes before baking helps the scones rise and get a better texture.

How can I make scones without heavy cream?

You can use buttermilk, Greek yogurt, or a mix of milk and yogurt instead of heavy cream. These alternatives add moisture and help the scones stay tender. For every cup of heavy cream, use 3/4 cup buttermilk or 2/3 cup milk and 1/3 cup plain yogurt.

What are the three characteristics of a good scone?

A good scone should be: 1) Flaky - from cold butter and minimal mixing, 2) Tender - from gentle handling and the right flour mix, and 3) Golden-brown - from the right oven temperature and an egg wash or milk brush.

Easy Blueberry Scones Recipe: Flaky, Sweet, and Irresistible

Name: Blueberry Scones
Prep time: 10 min
Cook time: PT-483779H10M9S
Total time: 30 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; ¼ cup (50g) granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup (115g) unsalted butter, cold and cubed; ½ cup (120ml) heavy cream (plus extra for brushing); 1 large egg; 1 teaspoon vanilla extract; 1 cup (150g) fresh or frozen blueberries (do not thaw if using frozen) Optional: 1 tablespoon lemon zest (for extra flavor); 1 tablespoon coarse sugar (for sprinkling on top)

Description

These Blueberry Scones are buttery, flaky, and bursting with juicy blueberries! They’re perfect for breakfast, brunch, or an afternoon treat, especially when paired with a cup of tea or coffee.

Ingredients

Scale

2 cups (250g) all-purpose flour
¼ cup (50g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup (115g) unsalted butter, cold and cubed
½ cup (120ml) heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract
1 cup (150g) fresh or frozen blueberries (do not thaw if using frozen)
Optional:
- 1 tablespoon lemon zest (for extra flavor)
- 1 tablespoon coarse sugar (for sprinkling on top)

Instructions

Preheat & Prepare:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
Combine Wet Ingredients:
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
Form the Dough:
Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula until just combined.
Add the Blueberries:
Gently fold in the blueberries, being careful not to crush them. If the dough is too sticky, sprinkle in a little extra flour.
Shape the Scones:
Lightly flour a clean surface and turn out the dough. Gently knead 3-4 times to bring it together. Pat it into a 1-inch thick disc, then cut into 8 wedges or use a round cutter for traditional scones.
Bake:
Place the scones on the prepared baking sheet, spacing them apart. Brush the tops with a little extra heavy cream and sprinkle with coarse sugar for a golden, crunchy top. Bake for 18-20 minutes, or until the tops are lightly golden.
Cool & Serve:
Let the scones cool slightly on a wire rack before serving. Enjoy warm with butter, jam, or clotted cream!

Notes

Use Cold Butter for a Flaky Texture: Cold butter helps create flaky layers in the scones. For best results, freeze the butter for 10 minutes before using and work it in quickly.

Don’t Overmix the Dough: Overmixing can make scones dense and tough. Mix until just combined, and gently fold in the blueberries to avoid crushing them.

Fresh vs. Frozen Blueberries: If using fresh blueberries, ensure they are dry to prevent excess moisture in the dough.

If using frozen blueberries, do not thaw them before mixing; this helps prevent them from bleeding into the dough.

Prep Time: 10 minutes
Cook Time: 18-20 minutes
Category: Breakfast
Method: Scones
Cuisine: American

Nutrition

Serving Size: 8 scones
Calories: ~275 kcal per scone
Sugar: 10 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 8 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: #BlueberryScones #HomemadeScones #BakingFromScratch #BrunchRecipes #AfternoonTea