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 taste, I find frozen blueberries taste like they coat them in sugar before freezing sometimes.
You most definitely will want to make some Blueberry Curd to go on top of these beauties, so click on over for that recipe.
I sprinkled sugar on the tops of these, and they crusted nicely and tasted DELICIOUS!
Paired with the Blueberry Curd, it’s hard to resist eating ALL of them!
What are you waiting for, grab some blueberries and let’s get BAKING!!!
I cut these scones into squares, they can easily be cut into traditional triangles.
They can be baked in a cast iron skillet in a circular shape cut into triangles.
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, and 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 butter or heavy cream, they are what makes scones tender and moist. Do not over bake them, they will dry out quickly if left in the oven too long.
- 1 cup fresh blueberries (frozen will work too if you can't get fresh)
- 1 cups flour
- ¼ cup brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- 2 eggs
- 1-2 tablespoons sugar (for tops of scones)
- Preheat oven to 400 degrees
- In medium bowl blend flour, brown sugar, baking powder, and salt.
- Cut in cold butter with pastry cutter until mixture resembles coarse crumbs.
- Mix in heavy cream, eggs, vanilla extract, and blueberries.
- Knead out on a floured surface.
- Roll out dough to ¾ to 1 inch thick, cut into desired sharp.
- I cut this batch into 9 squares
- Sprinkle sugar on the tops of the scones for an extra sweet crunch.
- Bake for 12-15 minutes or until toothpick comes out clean,