Best Blueberry Scones
Are you tired of scone recipes that turn out like bread? Or maybe they come out like bricks? Well these are the best blueberry scones you might ever make. They turn out perfectly cafe style with just the right amount of sweetness. And they’re not that difficult to make, either!
How Do These Scones Taste?
The taste and texture of these scones are not quite like a tea biscuit and definitely not like bread. They are rich and decadent with visible layers of butter and cream. They are sweet but not too sweet, and the kiss of cinnamon makes them extra addictive. The taste of the blueberries permeate the entire scone and the exterior is slightly crisp with a sugary top. They really are irresistible!
Can I Make These Scones Any Flavor?
Yes you can! If you don’t want to make blueberry scones, simply swap them out for different fruits, nuts or chocolate chips. I do it all the time! You can make literally any scone flavor you like. Here are a few things you can use instead of blueberries:
- Strawberries
- Apples
- Bananas
- Pears
- Raisins
- Currants
Of course if you want to make savory scones you need to adjust the entire recipe because this dough base is too sweet. For a great savory scone dough base, check out my recipe for Best Cheese Scones. With this dough, you can make literally any savory scone you like!
How Do I Store These Scones?
You can store these blueberry scones covered at room temperature for up to 3 days. In the fridge they keep for 1 week and they will keep for up to 3 months in the freezer.
You can also freeze them individually from raw to bake another day. To do this, wrap them well and they will bake at their best within 1 month. After this they do not rise as well but they are still good within 3 months.
Tips for Making the Best Blueberry Scones
- Don’t cut the butter in too much. Over incorporating the butter into the dry ingredients can lead to cakey scones. To achieve a more crisp, layered scone leave some of the butter in little pieces. They steam during baking to produce more texture to the scones.
- Layer the dough. As the dough comes together, start layering it by halving it and stacking on top of the other half. Repeating this 5-6 times not only helps the dough come together, but it creates the wonderful layers that make scones so good!
- Bake the scones COLD! The colder the better–even if they are frozen. If you bake them at room temperature, the butter melts out of them too quickly and they don’t get a full strength rise.
- Bake the scones in a slightly hotter oven than normal. Scones follow the same rule as puff pastry: cold dough, hot oven. Though not as hot as puff pastry temperature, baking the scones at 375F/190C instead of the more common 350F/177C results in higher, flaker scones.
- Don’t leave out the sugar on top. The added touch of turbinado sugar on top before baking really adds a special crispness that finishes these scones perfectly. It really is a must!
I hope you’ll want to give these amazing blueberry scones a try soon. If you do, please don’t forget to rate it on this website and share it with all your friends! (Well, if you must keep this recipe a secret, at least share the scones!)
Best Blueberry Scones
Ingredients
- 2½ cups all-purpose flour 350 g
- ½ cup sugar 95 g
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
- ½ cup unsalted butter 125 g
- ½ cup heavy cream 115 ml
- 1 egg
- 1 teaspoon vanilla
- Turbinado/Coarse sugar for sprinkling
Instructions
- Line an 8 or 9 inch round baking pan with plastic wrap so there is generous overhang. Set aside.
- In a large bowl combine the all-purpose flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk together well.
- Cut or break the butter into little pieces and coarsely rub it into the dry mixture. Press the butter together between your fingers to form flat shards. It is okay if some butter shards are small and some are a little larger. You can also coarsely grate the butter in frozen, but the previously mentioned step yields a nicer texture. The mixture should look like coarse oats. Add the blueberries and toss well to coat and evenly distribute.
- In a separate bowl or large measuring cup combine the heavy cream, egg and vanilla. Whisk well to beat the egg. Once smooth pour over the dry ingredients and combine just until the mixture holds its shape as a shaggy, crumbly mass. Divide the dough in half and place one half on top of the other. Pat down and repeat this process of dividing and layering 5 more times. There should be a total of 6 layers. The dough will come together better with each layer.
- Press the dough evenly into the plastic lined pan and cover with the overhang. Refrigerate for at least 30 minutes or freeze for 15 minutes. (Chill the dough well; the colder the better.)
- Preheat oven to 375℉/190℃. Line a baking sheet with parchment paper. After dough has chilled, remove from the pan using the overhang of plastic. Slice the dough into 8 even wedges and arrange on baking sheet. Sprinkle tops with coarse sugar. Bake 20-22 minutes or until the tops are no longer soft when touched. Cool several minutes before serving warm with butter and jam.