Blueberry Scones Recipe

These Blueberry Scones are a delightful treat that’s perfect for any occasion. They’re bursting with juicy blueberries, with a flaky texture and a golden crust. This recipe is easy to follow and yields a batch of bakery-worthy scones that are perfect for breakfast, brunch, or an afternoon snack.

Ingredients

Here’s what you’ll need to bake a batch of these delicious scones:

• All-purpose flour: Provides structure and texture.
• Granulated sugar: Adds sweetness.
• Baking powder: Helps the scones rise and become light and fluffy.
• Salt: Enhances the overall flavor.
• Cold unsalted butter: Cubed, this creates pockets of fat that result in flaky layers.
• Buttermilk: Adds moisture and a tangy flavor.
• Vanilla extract: Adds a touch of warmth and sweetness.
• Egg: Binds the ingredients together.
• Fresh blueberries: Adds bursts of juicy sweetness.

How to Make Blueberry Scones

Step 1: Combine Dry Ingredients and Cut in Butter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until it resembles coarse crumbs with pea-sized pieces.

Step 2: Make the Wet Ingredients and Combine

In a separate bowl, whisk together the buttermilk, vanilla extract, and egg. Pour this mixture into the dry ingredients and gently stir with a spatula until a thick and sticky dough forms. Gently fold in the blueberries.

Step 3: Knead and Laminate the Dough

Turn the dough out onto a lightly floured surface and gently knead until all the flour is incorporated. Fold the dough in half, press down slightly, then turn it 90 degrees and fold in half again. Repeat this folding process 4-5 times to create flaky layers.

Step 4: Shape, Chill, and Cut

Shape the dough into an 8-10 inch disc, about 1.5 to 2 inches tall. Refrigerate for 5-10 minutes. Then, cut the disc into 8 equal wedges.

Step 5: Freeze and Bake

Place the scones on a baking sheet lined with a silicone mat or parchment paper. Freeze for 30 minutes. Preheat the oven to 400°F during the last 5 minutes of freezing. Brush the tops of the scones with egg wash, buttermilk, or heavy cream. Sprinkle with coarse sugar, if desired. Bake for 20-26 minutes, or until lightly golden.

How to Serve Blueberry Scones

• Warm and Fresh: These scones are best enjoyed warm and fresh out of the oven.
• Tea Time Treat: Serve with a cup of tea or coffee for a delightful afternoon snack.
• Breakfast or Brunch: Enjoy them as part of a special breakfast or brunch spread.

Make Ahead and Storage

Storing Leftovers

Store leftover scones in an airtight container at room temperature for up to 2 days.

Freezing

You can freeze baked or unbaked scones. To freeze unbaked scones, follow the recipe up to the freezing step. Freeze the scones solid, then transfer them to an airtight container and freeze for up to 3 months. Bake from frozen, adding a few minutes to the baking time.

FAQs

Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter.

Can I add a glaze to these scones?
Absolutely! You can make a simple glaze with powdered sugar and milk, or get creative with a lemon glaze or a vanilla glaze.

Can I make these scones vegan?
Yes, you can use vegan butter and egg substitutes.

How can I make these scones crispier?
Bake them for a few minutes longer, or use a higher oven temperature.

There you have it! A delicious and easy-to-follow recipe for Blueberry Scones that will become a favorite in your baking repertoire. Enjoy!

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