\nThese better-than-the-bakery blueberry scones are bursting with juicy blueberries. They\u2019re buttery and moist with crisp, crumbly edges and soft, flaky centers. Crunchy coarse sugar and creamy vanilla icing are the perfect finishing touches!<\/p>\n
I originally published this recipe in 2014 and have since added new photos and a video tutorial.<\/p>\n
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.<\/p>\n
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\u2019ve been eating all the wrong scones because when done right, these sweet treats tiptoe into a world of pastry perfection.<\/p>\n
Since then, I mastered chocolate chip scones, ham & cheese scones, cinnamon scones, lavender scones, and strawberry lemon scones. I use the same master scone recipe for each flavor, a formula promising the BEST scone texture. By the way, I wrote an entire post devoted to my favorite base scones recipe. Today we\u2019re making blueberry scones, which is definitely my favorite scone flavor.<\/p>\n
There\u2019s no denying these are the best blueberry scones on the planet. Strong statement, right? Trust me.<\/p>\n
These Blueberry Scones Have:<\/p>\n
Crisp, crumbly edges<\/p>\n
Soft, moist centers<\/p>\n
Crunchy golden brown exterior<\/p>\n
Buttery rich flavor<\/p>\n
An overflow of blueberries<\/p>\n
Mega vanilla icing drizzles<\/p>\n
Let\u2019s make them!<\/p>\n
Blueberry Scone Ingredients<\/p>\n
Nothing but basic ingredients coming together to produce something extraordinary. \ud83d\ude42<\/p>\n
Flour:\u00a02 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands.<\/p>\n
Sugar: I stick with around 1\/2 cup of sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change.<\/p>\n
Baking Powder: Adds lift.<\/p>\n
Salt, Cinnamon, & Vanilla Extract: Add flavor.<\/p>\n
Cold Butter: Besides flour, cold butter is the main ingredient in blueberry scones. It adds flavor, flakiness, crisp edges, and rise. More on butter below!<\/p>\n
Heavy Cream:\u00a0For the best-tasting pastries, use a thick liquid such as heavy cream. Buttermilk works too! For a nondairy option, try using full-fat canned coconut milk. Avoid thinner liquids such as milk or almond milk\u2014you\u2019ll be headed down a one-way street to dry, bland, and flat scones.<\/p>\n
Egg: Adds flavor, lift, and structure.<\/p>\n
Blueberries: Use fresh or frozen blueberries. If using frozen, do not thaw.<\/p>\n
Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and beautiful golden sheen. Highly recommended!<\/p>\n
Frozen Grated Butter<\/p>\n
Frozen grated butter is key to blueberry scone success.<\/p>\n
Like with pie crust, work the cold butter into the dry ingredients. The cold butter coats the flour. When the butter\/flour crumbs melt as the scones bake, they release steam and pockets of air. These pockets add a flaky center, while keeping the edges crumbly, crunchy, and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don\u2019t want to over-work scone dough.<\/p>\n
I recommend grating the frozen butter with a box grater.<\/p>\n
How to Make Blueberry Scones<\/p>\n
Blueberry scones are a quick and easy breakfast pastry recipe. Since there\u2019s no yeast, they go from the mixing bowl to the oven relatively quickly. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and cinnamon. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible.<\/p>\n
Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the blueberries, then gently mix together. Form the dough into a disc on the counter, then cut into 8 wedges.<\/p>\n
One of my tricks: To obtain a flaky center and a crumbly exterior, scone dough must remain cold. Cold dough won\u2019t over-spread, either. Therefore, I highly recommend you chill the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning.<\/p>\n
After that, bake the scones until golden brown.<\/p>\n
The scones are fantastic warm out of the oven, but taste even better with a drizzle of vanilla icing on top. The icing is totally optional, but you should never pass up the chance to accessorize! It seeps down into the cracks and crevices, adding even more sweet flavor. A dusting of confectioners\u2019 sugar is tasty too!<\/p>\n
More Essential Breakfast Recipes<\/p>\n
Print<\/p>\n
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon<\/p>\n
\t\tMy Favorite Blueberry Scones<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t5 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t4 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t3 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t2 Stars\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t1 Star
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t4.8 from 315 reviews<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor: Sally<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPrep Time: 30 minutes<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCook Time: 25 minutes<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time: 1 hour<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield: 8 large scones<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCategory: Breakfast<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMethod: Baking<\/p>\n
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCuisine: American<\/p>\n
\t\t\tDescription<\/p>\n
\t\t\t\tThese better-than-the-bakery blueberry scones are bursting with juicy blueberries. They\u2019re 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.<\/p>\n
\t\t\t\tInstructions<\/p>\n
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, 2 forks, or your fingers until the mixture comes together in pea-sized crumbs. See video for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
\nWhisk 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.
\nPour onto the counter and, with floured hands, work the dough into a ball as best you can. Dough will be sticky. If it\u2019s too sticky, add a little more flour. If it seems too dry, add 1\u20132 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
\nBrush 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.)
\nPlace scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
\nMeanwhile, preheat oven to 400\u00b0F (204\u00b0C).
\nLine a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2\u20133 inches apart on the prepared baking sheet.
\nBake for 22\u201325 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.
\nLeftover iced or un-iced scones keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days.<\/p>\n
\t\t\tNotes<\/p>\n
Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw in the refrigerator overnight, then bake as directed.
\nFreeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300\u00b0F (149\u00b0C) oven for 10 minutes.
\nOvernight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
\nSpecial Tools (affiliate links): Glass Mixing Bowls\u00a0|\u00a0Box Grater\u00a0|\u00a0Pastry Cutter\u00a0|\u00a0Whisk |\u00a0Silicone Spatula\u00a0|\u00a0Bench Scraper\u00a0|\u00a0Baking Sheet\u00a0|\u00a0Silicone Baking Mat\u00a0or\u00a0Parchment Paper\u00a0|\u00a0Pastry Brush
\nOver-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and use a spatula to press back into shape, then return to the oven to finish baking.<\/p>\n","protected":false},"excerpt":{"rendered":"
These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They\u2019re buttery and moist with crisp, crumbly edges and soft, flaky centers. Crunchy coarse sugar and creamy vanilla icing are the perfect finishing touches! I originally published this recipe in 2014 and have since added new photos and a video tutorial. Scones. You either love them […]<\/p>\n","protected":false},"author":1,"featured_media":315,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[5],"tags":[],"class_list":{"0":"post-314","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recepies"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=314"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/314\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/315"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}