These Blueberry Scones attract our favorite main scone recipebutter and cream are needed. They become light, fluffy, delicious, and full of blueberries!
Of all the baking recipes I share with you, I make scones the most. They quickly ask for ingredients I already have and I can easily adapt them to the fruit I have on hand.
In this case, we are using Many fresh blueberries, they soften, juice and burst into scones. I love blueberries and lemons, so I made a quick lemon sugar for the dough and used the lemon glaze for the top to turn it into a blueberry lemon scone. Lemon is optional, but I highly recommend it! For more scones, see our cranberry orange scones, blackberry scones and popular pumpkin scones.
Key Ingredients
- blueberry: While fresh blueberries are my favorite choice for these scones, you can use unused frozen or dried blueberries in this recipe. Other berries like chopped strawberries, raspberries and blackberries are also lovely.
- lemon: The lemon added to our scones is optional, but I do love the Blueberry Lemon Combo (which these Blueberry Lemon Muffins and my lemon Blueberry Cake prove!). I made simple lemon sugar by rubbing some lemon zest into pure granulated sugar to make the dough taste good. Then I made a simple lemon glaze with lemon juice and powdered sugar to drizzle the top of the baked scones.
- flour: I stick with all-purpose flour from scones. It always produces light and flaky results. For gluten-free scones, use your favorite all-around gluten-free flour (such as Bob’s Red Mill).
- baking powder: This is essential for weightlifting and lightness, and you will use a generous spoon. To avoid any metallic aftertaste, always choose a baking powder without aluminum. I also rely on baking powder as our popular fluffy cookies and this strawberry shortbread.
- butter: The secret to a truly flaky scone is very cold butter. When it melts in the oven, it creates steam, resulting in a soft and soft texture.
- Heavy cream: I especially like cream scones because they are lighter and tenderer than cream scones made with just butter. For a beautiful golden shine, I also like to brush a little cream on top of these blueberry scones before baking.
- sugar: For the dough, I use pure granulated sugar (although coconut sugar or brown sugar is a great choice). The optional but lovely touch is sprinkle jaggery on top of the cream paper before baking. Finally, mixing powdered sugar with lemon juice will create a perfect drizzle glaze that is ready to eat.
When making blueberry scones, a gentle treatment is key! Overworked dough will develop gluten, which will make your scones less fluffy and tender. That’s why I skip the cookie cutter and gently pat the dough into a circle with my hands and then cut it into 8 triangles.
From there, transfer your triangular dough to a baking sheet, leaving a small room (they will spread slightly), and brush them generously with cream. To get a beautiful, shiny textured top, sprinkle japonica over the cream and bake.
Simple blueberry scones
-
Prepare
-
chef
-
All
You will use butter and heavy cream to make the dough of these simple blueberry scones. The combination of these two fats ensures the scones tender, soft and refined. You can certainly substitute your favorite fruit (fresh, frozen or dried), but for this recipe we are using a cup of blueberries (if using frozen, freeze them). To complement the blueberries, we added lemon zest and a simple lemon glaze to the dough to drizzle it to make it truly irresistible (orange is great too). Another recipe we need to get the same creamy baked dough is our cranberry orange scones.
Make 8 scones
You will need
Blueberry scones
1/4 cup (50g) sugar
1 tablespoon grated lemon peel
2 cups (260g) all-purpose flour
1 tablespoon baking powder, Use without aluminum
1/2 teaspoon fine sea salt
5 tablespoons (70g) cold, unsalted butter, cut into 1/4-inch cubes
1 cup (235 ml) heavy cream, plus scone top
1 teaspoon vanilla extract
1 pile cup (140g) fresh or frozen blueberries (do not thaw)
2 tablespoons chorizo, for the top of the scones (or use granulated sugar)
Lemon glaze
1/2 cup (60g) powdered sugar, screened
1 tablespoon lemon juice
1/8 teaspoon vanilla extract
direction
1Preheat the oven: Adjust the oven rack to the middle position and heat the oven to 425°F (220°C). Line a large baking tray with parchment paper, or use a silicon baking mat.
2Make lemon candy: In a large mixing bowl, rub the lemon zest into the sugar with clean hands until the sugar smells and is light yellow.
3Make dough: Add the flour, baking powder and salt to lemon sugar. Stir until well combined.
4Use a pastry blender to add the butter to the flour mixture until a coarse meal similar to a few small pieces of butter the size of a pea. (or use a food processor).
5Pour in the cream, add the vanilla, and mix using a rubber spatula until a brittle dough forms. You should be able to press the mixture together. If it’s too brittle, add 1 to 2 tablespoons of butter.
6Gently fold the blueberries (if some crush, you can).
7Form and cut the scones: Transfer the dough and any dry flour crumbs to the lighter working surface of the flour. Knead the dough 3 to 5 times until it gets together. Form an 8-inch circle (press the blueberries into the dough if it drops). Cut into 8 triangles.
8Baked scones: Place the scones on a baking sheet with a few inches of baking sheet, brush with extra cream, and gently sprinkle the top with jaggery. Bake until light golden brown, 12 to 15 minutes. Cool for at least 10 minutes before serving or adding an optional lemon glaze.
9Make lemon glaze (optional): Stir the powdered sugar, lemon juice and vanilla until smooth. Dilute as needed, add more lemon juice to make a drizzle and drizzle over the scones.
Adam and Joanne’s Tips
- storage: Scones are best eaten fresh. If you do have leftovers, the best option to keep them is to freeze them. Freeze the baked and cooled scones until hard cooled and transfer to a resealable plastic bag. Freeze for up to 1 month. To heat, bake in a 350°F oven until warm. It shouldn’t take a long time.
- You can freeze unbaked baked dough: The cold scones are cut in the refrigerator until firm and then transferred to a resealable plastic bag. They can remain for up to a month. Bake directly from the refrigerator in a 425°F oven. (They may take several minutes.)
- Recipe inspired and adapted from test kitchens in the United States and these cranberry orange scones.
- Nutritional facts are estimates.
Nutrition per serving
Service size
1 barbecue (8 in total)
/
Calories
360
/
Total fat
18.3g
/
Saturated fat
11.4g
/
cholesterol
52.7mg
/
sodium
157.2mg
/
carbohydrate
45.7g
/
Dietary fiber
1.4 grams
/
Total sugar
19.9 grams
/
protein
4.3 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
