These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and gentle flaky facilities. Crunchy coarse sugar and creamy vanilla icing are the proper ending touches!

I initially revealed this recipe in 2014 and have since added new photographs and a video tutorial.

blueberry scones with icing on lined baking sheet.

Scones. You both love them or hate them. I used to fall within the latter class, passing on them in favor of muffins or fast breads. Scones can style fairly dry, akin to lackluster triangles of cardboard. No thanks.

However my opinion on scones took a complete 180 just a few years in the past after I attended a cooking occasion within the Panera Bread take a look at kitchen. Seems that I’ve been consuming all of the unsuitable scones as a result of when performed proper, these candy treats sit tiptoe right into a world of pastry perfection.

stack of blueberry scones with vanilla icing

Since then, I mastered chocolate chip scones, ham & cheese scones, cinnamon scones, lavender scones, and strawberry lemon scones. I take advantage of the identical grasp scone recipe for every taste, a method promising the BEST scone texture. By the way in which, I wrote a complete put up dedicated to my favourite base scones recipe. In the present day we’re making blueberry scones, which is undoubtedly my favourite scone taste.

There’s no denying these are the most effective blueberry scones on the planet. Sturdy assertion, proper? Belief me.

These Blueberry Scones Have:

  • Candy crumbly edges
  • Delicate, moist facilities
  • Crunchy golden brown exterior
  • Buttery wealthy taste
  • An overflow of blueberries
  • Mega vanilla icing drizzles

Let’s make them!

blueberry scones with icing on top.

Blueberry Scone Components

Nothing however primary elements coming collectively to supply one thing extraordinary. 🙂

  1. Flour: 2 cups of all-purpose flour is my normal quantity, however set additional apart for the work floor and your fingers.
  2. Sugar: I stick to round 1/2 cup of sugar for this scone dough. Be happy to barely lower, however understand that the scone taste and texture will barely change.
  3. Baking Powder: Provides raise.
  4. Salt, Cinnamon, & Vanilla Extract: Add taste.
  5. Chilly Butter: Apart from flour, chilly butter is the primary ingredient in blueberry scones. It provides taste, flakiness, crisp edges, and rise. Extra on butter under!
  6. Heavy Cream: For the most effective tasting pastries, stick to a thick liquid comparable to heavy cream. Buttermilk works too! For a nondairy choice, strive utilizing full-fat canned coconut milk. Keep away from thinner liquids comparable to milk or almond milk—you’ll be headed down a a technique road to dry, bland, and flat scones.
  7. Egg: Provides taste, raise, and construction.
  8. Blueberries: Use recent or frozen blueberries. If utilizing frozen, don’t thaw.

Earlier than baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and delightful golden sheen. Extremely really helpful!

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is essential to blueberry scone success.

Like with pie crust, work the chilly butter into the dry elements. The chilly butter coats the flour. When the butter/flour crumbs soften because the scones bake, they launch steam and pockets of air. These pockets add a flaky heart, whereas protecting the sides crumbly, crunchy, and crisp. Refrigerated butter may soften within the dough as you’re employed with it, however frozen butter will maintain out till the oven. And the finer the items of chilly butter, the much less the scones unfold and the faster the butter mixes into the dry elements. Keep in mind, you don’t wish to over-work scone dough.

I like to recommend grating the frozen butter with a box grater.

2 images of blueberry scone dough in mixing bowls
2 images of blueberry scone dough in a circle and dough circle cut into triangle wedges2 images of blueberry scone dough in a circle and dough circle cut into triangle wedges
Blueberry scone wedges on baking sheet before bakingBlueberry scone wedges on baking sheet before baking

How one can Make Blueberry Scones

Blueberry scones are a fast and simple Breakfast pastry recipe. Since there’s no yeast, they go from the blending bowl to the oven comparatively rapidly. First, combine the dry elements collectively. You want flour, sugar, baking powder, salt, and cinnamon. Second, minimize chilly butter into the dry elements. You need to use a pastry cutter, 2 forks, or your fingers. A food processor works too, but it surely typically overworks the scone dough. To keep away from overly dense scones, work the dough as little as attainable.

Subsequent, whisk the moist elements collectively. You want heavy cream, 1 egg, and vanilla extract. Pour the moist elements into the dry elements, add the blueberries, then gently combine collectively. Type the dough right into a disc on the counter, then minimize into 8 wedges.

Considered one of my methods! To acquire a flaky heart and a crumbly exterior, scone dough should stay chilly. Chilly dough gained’t over-spread both. Due to this fact, I extremely suggest you chill the formed scones for not less than quarter-hour previous to baking. You possibly can even refrigerate in a single day for a fast breakfast within the morning.

After that, bake the scones till golden brown.

Blueberry sconesBlueberry scones

The scones are incredible heat out of the oven, however style even higher with a drizzle of vanilla icing on prime. The icing is completely non-compulsory, however it’s best to by no means move up the prospect to decorate! It seeps down into the cracks and crevices, including much more candy taste. A dusting of confectioners’ sugar is tasty too!

Extra Important Breakfast Recipes

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stack of blueberry scones with vanilla icingstack of blueberry scones with vanilla icing

My Favourite Blueberry Scones

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  • Creator:
    Sally


  • Prep Time:
    half-hour


  • Prepare dinner Time:
    25 minutes


  • Whole Time:
    1 hour


  • Yield:
    8 massive scones


  • Class:
    Breakfast


  • Methodology:
    Baking


  • Delicacies:
    American


Description

These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and gentle flaky facilities. Learn by way of the recipe earlier than starting. You possibly can skip the chilling for quarter-hour previous to baking, however I extremely suggest it to forestall the scones from over-spreading.



Directions

  1. Whisk flour, sugar, baking powder, cinnamon, and salt collectively in a big bowl. Grate the frozen butter utilizing a box grater. Add it to the flour combination and mix with a pastry cutter, two forks, or your fingers till the combination comes collectively in pea-sized crumbs. See video above for a more in-depth take a look at the feel. Place within the fridge or freezer as you combine the moist elements collectively.
  2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract collectively in a small bowl. Drizzle over the flour combination, add the blueberries, then combine collectively till the whole lot seems moistened.
  3. Pour onto the counter and, with floured fingers, work dough right into a ball as greatest you’ll be able to. Dough will probably be sticky. If it’s too sticky, add a bit of extra flour. If it appears too dry, add 1-2 extra Tablespoons heavy cream. Press into an 8-inch disc and, with a pointy knife or bench scraper, minimize into 8 wedges.
  4. Brush scones with remaining heavy cream and for additional crunch, sprinkle with coarse sugar. (You are able to do this earlier than or after refrigerating within the subsequent step.)
  5. Place scones on a plate or lined baking sheet (in case your fridge has area!) and refrigerate for not less than quarter-hour.
  6. In the meantime, preheat oven to 400°F (204°C).
  7. Line a big baking sheet with parchment paper or silicone baking mat. After refrigerating, prepare scones 2-3 inches aside on the ready baking sheet(s).
  8. Bake for 22-25 minutes or till golden brown across the edges and flippantly browned on prime. Take away from the oven and funky for a couple of minutes earlier than topping with vanilla icing.
  9. Leftover iced or un-iced scones hold properly at room temperature for two days or within the fridge for five days.


Notes

  1. Freeze Earlier than Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. As soon as comparatively frozen, you’ll be able to layer them in a freezer-friendly bag or container. Bake from frozen, including a couple of minutes to the bake time. Or thaw in a single day, then bake as directed.
  2. Freeze After Baking: Freeze the baked and cooled scones earlier than topping with icing. I often freeze in a freezer-friendly bag or container. To thaw, omit on the counter for just a few hours or in a single day within the fridge. Heat within the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  3. In a single day Directions: Put together scones by way of step 4. Cowl and refrigerate in a single day. Proceed with the recipe the next day.
  4. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Box Grater | Pastry Cutter | Whisk | Rubber Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
  5. Over-spreading: Begin with very chilly scone dough. Anticipate some unfold, but when the scones are over-spreading as they bake, take away from the oven and press again into its triangle form (or no matter form) utilizing a rubber spatula.

Blueberry scones with vanilla icing on a white plateBlueberry scones with vanilla icing on a white plate


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