Perfect for any occasion, these blueberry scones are a crowdpleaser. These scones are so soft, flaky, and tender that they won’t last long once you pull them out of the oven. I love how these scones melt in your mouth. They are a breeze to make with pantry staples, so you can skip the frantic grocery run early in the morning if you’re craving scones for brunch.
The best part about these scones is that you don’t need any special equipment to make them. All you need is a bowl to hand-mix all the ingredients together, and you’re good to go! If you’re looking for another breakfast recipe, try my Cinnamon Rolls recipe or Sticky Buns to mix things up.
What You Need to Make this Recipe
Baking powder — scones don’t have yeast, so the baking powder will help your scones rise. Make sure the baking powder has not expired.
Butter — make sure your butter is super cold as you don’t want the butter to melt into the dough before you bake the blueberry scones.
Blueberries — you can use either fresh and frozen blueberries for these scones. You will love the pockets of juicy blueberries in every bite.
Cream — the cream will make your scones tender, soft, and almost cake-like. I do not recommend swapping for a lighter dairy.
HOW TO MAKE BLUEBERRY SCONES
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add in the cubed butter.
3. Work the butter into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas.
4. Zest the lemon and add it to the bowl.
5. Stir in the blueberries.
6. 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.
7. Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball.
8. Press the dough into an 8-inch circle. Cut into 8 wedges.
9. Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes. Then transfer scones to a large baking sheet and brush lightly with more cream.
10. Sprinkle sugar on top before baking for 20 to 25 minutes or until the tops are lightly browned, and the bottom edges are golden. Let the blueberry scones cool for at least 10 minutes before serving.
PRO TIPS FOR MAKING THIS RECIPE
- Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the blueberry scones won’t rise and become crumbly after baking.
- The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The butter must be cold. When the scones go into the oven, the pieces of butter will melt, leaving you with flaky laters.
- Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll be left with chewy scones.
- Flour the knife or bench scraper to help the dough from sticking when cut. You can flour your hands as well.
- Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly.
- If using frozen blueberries, add them directly into the dough from frozen. The bake time may increase by a few minutes since you’re starting out with much colder fruit, but the cold fruit will help the scones freeze better, so it’s a win!
- If you’re using frozen fruit for these blueberry scones, add the blueberries at the last minute to prevent their juices from bleeding into the dough.
- When shaping the dough, avoid compressing the dough. Just gently pat the dough’s edge.
FREQUENTLY ASKED QUESTIONS
Can I use milk instead of cream in scones?
I recommend sticking to cream as the fat content helps give the blueberry scones their tender crumb.
How do you keep scones moist?
Avoid over-baking the scones, or they will dry out. Store the scones in an airtight container at room temperature for 3 days with a paper towel. The airtight container prevents the scones from drying out on the counter.
How do I freshen them up?
If your blueberry scones have gone a little hard, you can freshen them up by microwaving them alongside a cup of water. The water helps moisten the scones when heated.
Can I make them ahead of time?
You can make scones ahead of time then freeze them. Freeze the baked scones for up to 2 months, then when ready to enjoy, thaw the scones overnight in the fridge and reheat in the oven. You can add a ramekin with water if you’re worried the scones will become dry.
If you love this recipe try these out!
If you’ve tried this Blueberry Scones recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blueberry Scones
Equipment
- Baking Sheet
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
Instructions
- 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.
Video
Notes
- Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the blueberry scones won’t rise and become crumbly after baking.
- The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The butter must be cold. When the scones go into the oven, the pieces of butter will melt, leaving you with flaky laters.
- Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll be left with chewy scones.
- Flour the knife or bench scraper to help the dough from sticking when cut. You can flour your hands as well.
- Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly.
- If using frozen blueberries, add them directly into the dough from frozen. The bake time may increase by a few minutes since you’re starting out with much colder fruit, but the cold fruit will help the scones freeze better, so it’s a win!
- If you’re using frozen fruit for these blueberry scones, add the blueberries at the last minute to prevent their juices from bleeding into the dough.
- When shaping the dough, avoid compressing the dough. Just gently pat the dough’s edge.
