Blueberry scones are a timeless treat that blend the delicate richness of cream-based pastry with the sweet-tart burst of fresh blueberries. Originating from Scotland, scones have traveled the globe and become a staple in tea time menus, especially in British and American baking traditions.
What makes blueberry scones special is their perfectly crumbly yet moist texture, the contrast of sweet berries against buttery dough, and the versatility to be served as breakfast, a snack, or a charming dessert.
Ingredients
For the scones:
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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⅓ cup granulated sugar
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½ cup unsalted butter (cold, cut into cubes)
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¾ cup heavy cream (plus extra for brushing)
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1 large egg
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries
Optional glaze:
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½ cup powdered sugar
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1–2 tbsp milk or lemon juice
Substitutions:
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Gluten-free: Use a 1:1 gluten-free flour blend.
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Dairy-free: Swap butter with coconut oil or vegan butter; use almond or oat milk instead of cream.
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Egg-free: Replace egg with ¼ cup applesauce or a flax egg.
Step-by-Step Cooking Instructions
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Preheat and prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. -
Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt. -
Cut in the butter
Add the cold butter cubes and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. -
Combine wet ingredients
In a separate bowl, whisk the cream, egg, and vanilla extract. Pour into the dry ingredients. -
Fold in blueberries
Gently fold in the blueberries, being careful not to overmix (especially if using frozen berries to prevent bleeding). -
Shape the dough
Transfer the dough to a lightly floured surface. Shape into a circle about ¾-inch thick. Cut into 8 wedges. -
Bake
Place scones on the prepared baking sheet. Brush with cream for a golden crust. Bake for 18–22 minutes until lightly golden and firm to the touch. -
Cool and glaze
Let scones cool slightly. If desired, drizzle with glaze made from powdered sugar and milk/lemon juice.
Common mistakes to avoid:
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Overmixing the dough makes scones tough.
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Warm butter will prevent flakiness—keep it cold!
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Overbaking can dry them out—check at 18 minutes.
Pro Tips and Cooking Techniques
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Freeze your butter and grate it into the flour for ultra-flaky layers.
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Chill the dough for 10–15 minutes before baking to help retain shape and height.
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Use a light hand when mixing and shaping to keep the scones tender.
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Pastry blender or food processor can speed up the butter-cutting process.
Variations and Customizations
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Lemon-blueberry scones: Add 1 tbsp lemon zest to the dough.
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Vegan scones: Use plant-based butter and cream alternatives.
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Sugar-free: Use monk fruit or stevia blends.
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Savory twist: Omit sugar and blueberries, add cheddar and herbs.
Serving Suggestions
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Serve warm with a pat of butter, clotted cream, or berry preserves.
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Pair with tea, coffee, or a refreshing lemonade.
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Garnish with a sprinkle of powdered sugar or lemon glaze for elegance.
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Great for brunch platters, afternoon tea, or cozy weekend breakfasts.
Nutritional Information (per scone, approx.)
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Calories: 260
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Protein: 4g
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Carbohydrates: 32g
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Fats: 13g
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Sugar: 9g
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Fiber: 1g
Note: Values may vary slightly based on ingredients and substitutions.
Frequently Asked Questions (FAQs)
Q: Can I use frozen blueberries?
Yes! Use without thawing to avoid too much juice bleeding into the dough.
Q: How should I store leftover scones?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days.
Q: Can scones be frozen?
Absolutely! Freeze raw scones and bake directly from frozen, adding a few extra minutes to baking time.
Q: Why did my scones spread too much?
Likely due to warm butter or overmixing. Keep ingredients cold and handle the dough minimally.
Q: How do I reheat scones?
Warm in a 300°F oven for 5–7 minutes or microwave for 15–20 seconds.
Closing Thoughts
Blueberry scones are not only delicious—they’re a gateway into the comforting world of home baking. Whether you’re serving them with tea or sharing them at brunch, they’re sure to impress. Don’t be afraid to experiment and make the recipe your own. Happy baking!
