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.
Pro Tips for Perfect Blueberry Scones
Use Frozen Butter: Grating frozen butter ensures the butter stays cold, which is essential for flaky scones. Cold butter creates steam as it melts in the oven, resulting in a tender, flaky texture.
Don’t Overwork the Dough: Mix the dough just until the ingredients come together. Overmixing can develop gluten in the flour, leading to dense and tough scones.
Handle the Dough Gently: When kneading and shaping the dough, use a light hand. The dough should feel soft but hold its shape.
Chill Before Baking: Freezing the scones for 15 minutes before baking helps the butter stay cold, preventing spreading and ensuring a flaky texture.
Use Cold Ingredients: Keep the buttermilk, egg, and any liquid ingredients as cold as possible. This keeps the butter from melting prematurely.
Avoid Wet Dough: The dough should be soft and slightly sticky but manageable. If it’s too wet, add a little flour, 1 tablespoon at a time. If it’s too dry, add more buttermilk, 1 teaspoon at a time.
Coarse Sugar for Crunch: Sprinkling coarse sugar on top before baking adds a delightful crunch and sweetness to the scones.
Check Your Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. Too hot, and the bottoms may burn; too cool, and the scones may not rise properly.
Variations to Try
Berry Mix-Ins: Swap blueberries for raspberries, blackberries, or chopped strawberries for a twist.Use a mix of berries for a colorful and flavorful combination.
Citrus Twist: Add 1 tablespoon of lemon or orange zest to the dry ingredients for a bright, citrusy flavor.Drizzle with a lemon glaze (powdered sugar mixed with lemon juice) after baking.
Chocolate Chip Scones: Replace blueberries with semi-sweet or white chocolate chips for a sweet treat.
Savory Scones: Omit the sugar and blueberries. Instead, add shredded cheese (like cheddar), chopped chives, or cooked bacon bits for a savory version.
Spiced Scones: Mix in 1 teaspoon of cinnamon or pumpkin pie spice for a warm, cozy flavor.Sprinkle spiced sugar (cinnamon and coarse sugar) on top before baking.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free all-purpose baking flour blend. Ensure the blend contains xanthan gum for structure.
Vegan Scones: Replace butter with a vegan butter alternative.Use plant-based milk (like almond or soy milk) with a splash of vinegar instead of buttermilk. Replace the egg with 3 tablespoons of aquafaba (chickpea brine) or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Nutty Addition: Fold in ½ cup of chopped nuts like pecans, walnuts, or almonds for added crunch and flavor.
Herb Infusion: Add 1 tablespoon of fresh herbs (like thyme or rosemary) to the flour mixture for a unique flavor pairing with blueberries.
Glazed Scones: Once cooled, drizzle with a simple glaze made from powdered sugar, milk, and vanilla extract for added sweetness and a polished look.
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.