Blueberry Scones
Scones are one of my favorites… and these Blueberry Scones are full of delicious blueberries with sugar on top, they bake up with a nice crust on the outside and they are tender inside.
It’s no secret I love blueberries,
I’ve made blueberry scones many times, not sure why I never took photos and blogged them, so today is the day!
I love using fresh blueberries, if they aren’t available frozen blueberries are fine, I prefer to freeze them myself so I’m sure they have a great flavor.
I’ve added some options to make these have a delicious lemon flavor as well. Fresh lemon juice is a perfect addition to these blueberry scones, in the batter and then the icing. But if you don’t want lemon in your scones simply don’t add it.
You most definitely will want to make some Blueberry Curd to go on top of these beauties, so click on over for that recipe.
You can use a biscuit or cookie cutter, or pat or roll the dough into a circle or square and cut the scones with a knife into squares or triangles. Alternatively, you can scoop the dough with a cookie scoop and bake them like drop biscuits as well.
Add some sugar to the tops of the scones for a nice crunch or brush the tops with the additional heavy cream for a nice golden crust.
What are you waiting for, grab some blueberries and let’s get BAKING!!!
How do you make blueberry scones from scratch?
Mix up the batter, then press it flat or roll it with a rolling pin to at least an inch thick, cut into the desired shape, and bake.
How do you keep scones moist?
One thing to remember when baking scones is do not skimp on the heavy cream, they are what makes scones tender and moist. Do not overbake them, they will dry out quickly if left in the oven too long.
Glaze icing is easy to make, mix powdered sugar with warm slightly warm water, and add a drop at a time until you get the desired consistency you can dip the tops of the scones into the icing like this, or you can brush it on with a silicone brush, or drizzle the icing over the tops of the scones. If you want the glaze to have a lemon flavor just simply use lemon juice instead of water.
Cut triangles by making a round disk shape and slicing it like a pizza or make a rectangle and cut triangle shapes with a large knife. Pressing down evenly with the knife will allow the scones to rise well (don’t wiggle the knife or the scones will twist).
Brush the tops of the scones with heavy cream for a golden color. Top with large sugar crystals for a delightful crunch, slivered almonds make a great topping as well.
I made the same recipe using Bob’s Red Mill Gluten-free 1/1 Baking Flour
Blueberry Scones
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups heavy cream split into two portions 1 1/2 cups for the batter 1/4 cup for brushing on top of scones
- 1 cup blueberries
- lemon option- add 1/4 cup fresh lemon juice and reduce the heavy cream to 1 1/4 cups to add in.
Instructions
- Preheat your oven to 425°
- In a medium bowl (or a bowl of a mixer) whisk the flour, baking powder, sugar, and salt together.
- Add 1 1/2 cups of heavy cream and the vanilla until the mixture is combined.
- Add in the blueberries, and mix gently.
- Remove the dough from the bowl, roll it into a ball and then roll to 3/4" thick, by rolling with a rolling pin or pressing with your hands. I used a round biscuit/cookie cutter. Alternatively, you can cut them into squares or triangles with a knife.
- Place each portion onto a parchment-lined baking sheet 2 inches apart.
- Brush the tops of the scones with the remaining 1/4 cup of heavy cream.
- Bake the scones for 15 minutes, if you cut smaller scones or thinner, start checking at 12 minutes. You're looking for a nicel golden brown edges. Test with a toothpick, it should come out dry, not gummy. When you pick one up, they should feel light, not heavy.
- Allow to rest out of the oven for 5 minutes then serve or let them cool completely before adding icing.
Notes
mix 1 cup powdered sugar with a tablespoon of warm water or lemon juice then add a few drops of water at a time until you get the desired consistency, use a silicone brush or drizzle over the tops of the cooled scones. The icing will set up as it dries so you can stack the scones.
absolutely awesome, especially with that curd on top!
These scones sound wonderful. And it looks like they’re not real high in calories. 🙂 If you buy frozen blueberries, DO check the ingredients. Same goes for other frozen fruits. For reasons that I can’t understand, a lot of frozen fruit is sweetened. I buy frozen wild blueberries and strawberries at Costco, which are not sweetened. It really pays to read the ‘fine print’ on food packages for everything you buy. You end up with fewer unpleasant surprises.
The scones alone would have been terrific but along with the blueberry curd – I swear I’m in love with you.
Hi Diane, today I made the scones but the dough was really sticky and I wasn´t able to knead it, i followed the instructions correctly, could you tell me what I´ve done wrong please?
thank you
DIana
I love making scones, but yes, they can be sticky, Flour your hands and don’t try to overwork the dough. Make sure the butter and milk is ice cold. After you have cut in the butter and aded milk and eggs, just turn the bowl of batter on a floured surface and fold over a couple times. The heat of your hands will melt the butter and the batter will get stickier. So handle it just until it comes together. If this is the first time you’ve made scones, don’t be disappointed, it’s like making biscuits. A few tries and you’ll get the hang of it. I make scones all the time and recall in the beginning how I struggled. Freeze the berries for 10 minutes or so, or even longer an hour, and that will help them not release the juice if your berries are over ripe as well.
here are a few posts with more info and photos that may help.
If you still struggle, try this method https://www.createdby-diane.com/2013/02/sprinkle-scones.html
Scones with fruit tend to be wetter,
in this post, you can see I just roll the batter in flour and press it down, try not to knead it like you would bread, but more pat it into place and just be sure all the ingredients are mixed before you pour it onto you floured surface
https://www.createdby-diane.com/2013/06/nectarine-and-white-chocolate-chip-scones.html
You can also flour wax paper and then just fold the wax paper over and not handle the dough if that seems easier. like in this post https://www.createdby-diane.com/2014/03/coffee-scones-with-coffee-icing.html
Hope that helps 🙂
I made these today – and I was unable to roll these out without adding more flour. Does the recipe need two cups of flour rather than one? Comparing to other scone recipes, it appears that may be the case. Or are we to add flour as we attempt to roll them out, as I did? 🙂 Great recipe, but I need some help.
Thank you Chris
Rolling the scones with additional flour will help especially if the berries are soft (if your blueberries are over ripe freeze them for 20minutes) you can add additional flour but they may get heavy and not as light. The eggs bake the scones up light especially with the added fruit, but adjust as you’d like. Hope that helps and sorry for any typing errors I’m on my phone.
Happy baking! -Diane
Or maybe it needs only one egg?