There’s something undeniably comforting about freshly baked blueberry scones on a weekend morning. The buttery, crumbly texture paired with bursts of sweet-tart blueberries creates a breakfast treat that feels both special and homey at the same time. These blueberry scones strike the perfect balance between being delicately sweet and satisfyingly substantial.
Whether enjoyed with your morning coffee or as an afternoon pick-me-up with tea, these scones bring a touch of café-quality indulgence right to your kitchen. The best part? They’re remarkably simple to make, requiring just basic ingredients and about 45 minutes from start to finish.
Why You’ll Love This
- Quick prep: These scones come together in just 15 minutes before baking.
- Versatile: Perfect for breakfast, brunch, or afternoon tea.
- Impressive results: They look and taste bakery-quality despite being easy to make.
- Customizable: The base recipe works beautifully with other berries or add-ins.
- Make-ahead friendly: The dough can be prepared in advance and baked when needed.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the flour-butter mixture and stir with a fork just until the dough starts to come together. Be careful not to overmix.
- Gently fold in the fresh blueberries, taking care not to crush them or overmix the dough.
- Turn the dough out onto a lightly floured surface. Gently pat or roll it into an 8-inch circle, about 1-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
- Transfer the scone wedges to the prepared baking sheet, placing them about 2 inches apart.
- Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown around the edges and slightly firm to the touch.
- While the scones are cooling, make the glaze (if using). In a small bowl, stir together the powdered sugar, milk (starting with 1 tablespoon and adding more if needed), and vanilla extract until smooth.
- Allow the scones to cool slightly on the baking sheet for about 5 minutes, then transfer to a wire rack. Drizzle the warm scones with glaze if desired. Serve warm or at room temperature.
Tips & Variations
- Cold ingredients: Make sure your butter, cream, and egg are all cold for the flakiest texture.
- Frozen berries: If using frozen blueberries, don’t thaw them first—add them frozen to prevent bleeding.
- Berry alternatives: Try raspberries, blackberries, or chopped strawberries instead of blueberries.
- Lemon zest: Add 1 tablespoon of lemon zest to the dry ingredients for a bright, citrusy note.
- Make ahead: Prepare the dough, shape, cut into wedges, and freeze. Bake straight from frozen, adding 3-5 minutes to the baking time.
- Don’t overwork: Handle the dough as little as possible for tender scones—overworking leads to tough results.
Serving Suggestions
Serve these blueberry scones slightly warm with a pat of salted butter or a dollop of clotted cream for an authentic tea-time experience. For a sweeter option, drizzle with a simple glaze made from powdered sugar and lemon juice, or serve alongside lemon curd or homemade blueberry jam.
They pair beautifully with hot beverages—try them with Earl Grey tea, a cappuccino, or even hot chocolate for the little ones. For a special brunch, serve alongside fresh fruit and yogurt for a balanced meal.
Notes
- Scones are best enjoyed the day they’re baked but can be stored in an airtight container for up to 2 days.
- To refresh day-old scones, warm them in a 300°F oven for 5-10 minutes.
- The scones are done when they’re golden brown and a toothpick inserted in the center comes out clean.
- For a softer crust, cover the warm scones with a clean kitchen towel as they cool.
FAQs
Can I use milk instead of heavy cream?
Yes, though the scones won’t be quite as rich. Whole milk works best as a substitute, or try half-and-half.
Why did my blueberries sink to the bottom?
Try tossing your blueberries in a tablespoon of the flour mixture before folding them into the dough. This helps them stay suspended throughout the scones.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they’ll still be delicious.
How do I know when the scones are perfectly done?
Look for golden-brown edges and tops. A toothpick inserted into the center should come out clean, and the bottoms should be browned but not burnt.
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