These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and creamy vanilla icing are the perfect finishing touches!
Scones. You either love them or hate them. I used to fall in the latter category, passing on them in favor of muffins or quick breads. Scones can taste pretty dry, comparable to lackluster triangles of cardboard. No thanks.
But my opinion on scones took a total 180 a few years ago when I attended a cooking event in the Panera Bread test kitchen. Turns out that I’ve been eating all the wrong scones because when done right, these sweet treats sit tiptoe into a world of pastry perfection.
There’s no denying these are the best blueberry scones on the planet. Strong statement, right? Trust me.
My Favorite Blueberry Scones
These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Prep: 30min
Total: 1h
Yield: 8
Ingredients:
- 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
- for topping: coarse sugar and vanilla icing
Instruction:
- Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Blueberry Scones
Soft, flaky, and tender, these Blueberry Scones are a family favorite. Made with only simple ingredients, these breakfast scones come together quickly and easily!
Prep: 30min
Total: 60min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 345 kcal, Carbohydrate 36 g, Protein 5 g, Fat 21 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 84 mg, Sodium 271 mg, Fiber 1 g, Sugar 10 g, unSaturated Fat 7 g, servingSize 1 serving
Ingredients:
- 2 cups all-purpose flour ((240g))
- ⅓ cup granulated sugar (plus more for sprinkling (66g))
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cubed (113g))
- 1 cup fresh or frozen blueberries ((6oz / 170g))
- zest of 1 lemon
- ¾ cup heavy cream ((180mL))
- 1 large egg
Instruction:
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.
- In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
- Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.
- Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
- Meanwhile, preheat the oven to 400F.
- Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar.
- Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.
Easy Blueberry Scones Recipe | Beyond Delicious!
FAQ
What is the secret to making good scones?
What is a substitute for heavy cream in scones?
What are the two types of scones?
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What goes with blueberry scones?
