Blueberry Scones

Name: Blueberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 8 scones
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1/3 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (cold, cut into cubes); 1 cup blueberries (fresh or frozen); 1/2 cup milk (plus more for brushing); 1 large egg; 1 tsp vanilla extract

45 min 8 scones Easy

All Recipes

Blueberry Scones

Delight in these tender, buttery blueberry scones, perfect for breakfast or afternoon tea.

Prep

15 min

Cook

20 min

Total

45 min

Servings

Difficulty

Easy

Scones are a beloved treat that originated in the United Kingdom but have found a special place in the hearts of many worldwide. These blueberry scones offer a delightful combination of buttery richness and the natural sweetness of blueberries, making them an ideal choice for breakfast or a cozy afternoon snack. The secret to perfect scones lies in the delicate balance of ingredients and technique. By using cold butter and a gentle hand in mixing, you ensure that each scone is tender and flaky, with bursts of juicy blueberries in every bite.

Ingredients

Servings

Scone Ingredients

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Pro tip: Ensure even distribution of baking powder for consistent rise.

Cut in the butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture resembles coarse crumbs.

Pro tip: Keep the butter cold to maintain flakiness.

Add blueberries

Gently fold in the blueberries, being careful not to crush them.

Pro tip: If using frozen blueberries, do not thaw them to prevent streaking.

Combine wet ingredients

In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour this into the dry mixture and stir until just combined.

Pro tip: Do not overmix to avoid tough scones.

Shape and chill the dough

Turn the dough out onto a lightly floured surface. Pat into a 1-inch thick circle and cut into 8 wedges. Place on the prepared baking sheet and refrigerate for 10 minutes.

Pro tip: Chilling helps the scones keep their shape during baking.

Bake the scones

Brush the tops with a little milk and bake for 18-20 minutes until golden brown. A toothpick inserted should come out clean.

Pro tip: Rotate the baking sheet halfway through for even baking.

Cool and serve

Allow the scones to cool on a wire rack for a few minutes before serving warm.

💡

Tips & Tricks

<ul><li>Use cold butter for the flakiest texture.</li><li>Mix gently to avoid tough scones.</li><li>Use fresh or frozen blueberries.</li><li>Chill the dough for easier handling.</li></ul>

Serving Suggestions

These blueberry scones are best served warm, straight from the oven, with a pat of butter or a dollop of clotted cream. Pair them with a hot cup of tea or coffee for a comforting start to your day. To make ahead, prepare the dough and shape the scones, then freeze them before baking. When ready to enjoy, bake from frozen, adding a few extra minutes to the baking time. Store any leftovers in an airtight container for up to two days.