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
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter
- 1/3 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 3/4 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,
If you like this or any other recipe at 
Matt Robinson says
absolutely awesome, especially with that curd on top!
Susan says
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.
Maureen says
The scones alone would have been terrific but along with the blueberry curd – I swear I’m in love with you.
Diana says
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
Diane says
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 🙂
Christina says
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
Diane says
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
Christina says
Or maybe it needs only one egg?