Blueberry scones are a beloved pastry, offering the perfect balance of sweetness and flakiness. Often enjoyed at breakfast or tea time, these scones are a favorite for their light, crumbly texture and burst of fresh blueberry flavor. Originating from England, scones have become a staple in many households across the world, especially in places like North America, where they are served with a cup of coffee or tea. Blueberry scones are especially loved for the sweet, tangy taste the blueberries bring to the table, making them an irresistible snack.
Whether you’re a baking novice or an experienced chef, this easy blueberry scone recipe will guide you through the steps to make these tasty treats from scratch. Perfect for breakfast, brunch, or dessert!
Ingredients
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2 cups all-purpose flour
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1/4 cup sugar (plus extra for sprinkling)
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cubed
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1 cup fresh blueberries (or frozen if preferred)
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1/2 cup heavy cream (plus extra for brushing)
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1 large egg
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1 teaspoon vanilla extract
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Optional: Zest of 1 lemon (for a fresh twist)
Possible Substitutions:
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Dairy-Free Option: Use coconut cream or almond milk in place of heavy cream.
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Gluten-Free Option: Swap all-purpose flour with a 1-to-1 gluten-free baking flour.
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Vegan Option: Replace butter with dairy-free butter and use a flax egg in place of the regular egg.
Step-by-Step Cooking Instructions
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Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. -
Prepare the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. If you’re using lemon zest, add it to the dry mixture now for a refreshing citrus kick. -
Cut in the Butter
Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. This step is key to achieving that flaky texture. -
Add Blueberries
Gently fold the fresh blueberries into the mixture. Be careful not to crush the berries. -
Combine Wet Ingredients
In a small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour this mixture into the flour-butter blend and stir gently until the dough just comes together. -
Form the Dough
Turn the dough onto a lightly floured surface and gently knead it a few times until it forms a ball. Pat the dough into a disc about 1-inch thick. -
Cut and Bake
Use a sharp knife to cut the dough into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing them evenly apart. Brush the tops of the scones with a little extra cream and sprinkle with sugar. -
Bake
Bake for 18-20 minutes, or until the scones are golden brown on top and cooked through. Let them cool slightly on a wire rack.
Pro Tips and Cooking Techniques
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Use Cold Butter: Cold butter is essential for flaky scones. If the butter melts too quickly during mixing, you won’t get that perfect crumbly texture.
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Don’t Overwork the Dough: Once the wet and dry ingredients are combined, handle the dough as gently and minimally as possible. Overworking the dough leads to tough scones.
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Frozen Blueberries: If using frozen blueberries, do not thaw them beforehand. This helps prevent them from bleeding into the dough and turning everything purple.
Variations and Customizations
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Berry Mix: Swap out the blueberries for raspberries, blackberries, or a mixed berry blend.
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Gluten-Free: As mentioned earlier, you can easily make this recipe gluten-free by substituting the all-purpose flour with gluten-free flour.
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Spices: Add a pinch of cinnamon or nutmeg for an added layer of flavor.
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Lemon Glaze: For an extra special treat, drizzle a simple lemon glaze (powdered sugar, lemon juice, and a little milk) over the cooled scones.
Serving Suggestions
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Serve your blueberry scones warm, straight from the oven, with a dollop of clotted cream or a spread of butter.
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Pair these scones with a hot cup of tea or coffee for the ultimate breakfast or afternoon snack experience.
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For a more decadent treat, serve them alongside a fresh fruit salad or a dollop of whipped cream.
Nutritional Information (Approximate per serving)
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Calories: 250 kcal
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Protein: 3g
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Carbs: 35g
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Fats: 12g
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Fiber: 1g
Frequently Asked Questions (FAQs)
1. Can I make the dough in advance?
Yes! You can make the dough, shape it into a disc, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking.
2. Can I freeze the scones?
Absolutely. After shaping the scones, you can freeze them on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
3. How do I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. To refresh them, warm them up in the oven for 5-7 minutes.
Closing Thoughts
Blueberry scones are a timeless treat that will elevate any breakfast or tea time gathering. Their delightful texture and sweet flavor make them an irresistible option for any occasion. Whether you’re serving them to guests or simply enjoying them with your morning coffee, these scones are sure to be a hit.
