Blueberry scones are a tasty and healthy treat that can make any morning or afternoon tea better. They are filled with juicy blueberries and have a soft, buttery texture, giving a perfect mix of sweetness and richness. Not only do they taste great, but they are also healthier than store-bought options. Fresh blueberries are packed with antioxidants and vitamins, making these scones both yummy and good for you. Whether you are baking for yourself, your family, or friends, these blueberry scones will surely be a hit and become a favorite in your home.
Ingredients
- All-purpose flour, spooned and leveled
- Cane sugar
- Baking powder
- Sea salt
- Unsalted butter, frozen
- Blueberries
- Cold buttermilk, plus more for brushing
- Large egg
- Vanilla extract
- Coarse sugar, for sprinkling (optional)
How To Make Blueberry Scones
Step 1:
Place a large baking sheet on your counter and cover it with parchment paper.
Step 2:
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Step 3:
Using the large holes of a box grater, grate the frozen butter into the bowl with the flour mixture. Stir everything together until the butter is coated with flour. Use your hands to mix the butter into the flour until it looks like coarse crumbs. Add the blueberries and mix them in evenly.
Step 4:
In a medium bowl, whisk together the buttermilk, egg, and vanilla (if using). Pour this mixture over the flour mixture. Use a spatula to combine everything until it forms a rough dough. Knead the dough with your hands until all the dry flour is fully incorporated. The dough should have a soft and smooth texture, not sticky. Adjust by adding a little more flour if it’s sticky, or a bit more buttermilk if it’s too dry. Shape the dough into a ball.
Step 5:
Place the dough ball onto a lightly floured surface. Shape it into a disk about 7 to 8 inches wide and 1 inch thick. Cut the disk into 8 equal wedges and arrange them on the prepared baking sheet.
Step 6:
Place the baking sheet with the scones in the freezer for 15 minutes. Meanwhile, preheat your oven to 400°F (about 200°C).
Step 7:
Bake the scones in the preheated oven for 18 to 27 minutes, or until they are golden brown on top.
Step 8:
Once baked, transfer the scones to a wire rack to cool before serving.
More Recipes
Blueberry Scones
Ingredients
- 2 cups all-purpose flour spooned and leveled
- ¼ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter 1 stick, frozen
- 1½ cups blueberries
- ½ cup cold buttermilk plus more for brushing*
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling, optional
Instructions
- Place a large baking sheet on your counter and cover it with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Using the large holes of a box grater, grate the frozen butter into the bowl with the flour mixture. Stir everything together until the butter is coated with flour. Use your hands to mix the butter into the flour until it looks like coarse crumbs. Add the blueberries and mix them in evenly.
- In a medium bowl, whisk together the buttermilk, egg, and vanilla (if using). Pour this mixture over the flour mixture. Use a spatula to combine everything until it forms a rough dough. Knead the dough with your hands until all the dry flour is fully incorporated. The dough should have a soft and smooth texture, not sticky. Adjust by adding a little more flour if it's sticky, or a bit more buttermilk if it's too dry. Shape the dough into a ball.
- Place the dough ball onto a lightly floured surface. Shape it into a disk about 7 to 8 inches wide and 1 inch thick. Cut the disk into 8 equal wedges and arrange them on the prepared baking sheet.
- Place the baking sheet with the scones in the freezer for 15 minutes. Meanwhile, preheat your oven to 400°F (about 200°C).
- Bake the scones in the preheated oven for 18 to 27 minutes, or until they are golden brown on top.
- Once baked, transfer the scones to a wire rack to cool before serving.