Blueberry Scones

Overview

This simple recipe shows how to make soft, light blueberry scones. You can bake them fast for a snack or a small meal. Try a warm scone with tea or milk. You can also look at a fun blueberry cheesecake cookie for a sweet idea to serve later.

Why make this recipe

This recipe uses easy items you may have at home. It uses cold butter and fresh blueberries for a good taste and texture. You bake the scones fast and get a tasty treat. If you like small baked fruit treats, you may also like a simple blueberry chia pudding for a cool change.

How to make Blueberry Scones

Follow the steps with care and use cold butter. Pat the dough gently so the scones stay light. Do not over-mix. For a lemon note, add lemon zest to the mix. If you want a lemon cookie idea, see blueberry lemon cookies.

Ingredients :

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh blueberries
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Directions :

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture looks like coarse crumbs.
4. Gently fold in the blueberries.
5. In a separate bowl, mix buttermilk, egg, vanilla extract, and lemon zest.
6. Pour the wet mix into the dry mix and stir until just combined.
7. Turn the dough onto a floured surface and knead gently. Shape into a round disc about 1 inch thick. Cut into wedges and place on the prepared baking sheet.
8. Bake for 15-20 minutes or until golden brown.
9. For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over warm scones. Serve and enjoy!

How to serve Blueberry Scones

Serve warm for best taste. Add a small pat of butter or a light spread of jam. These scones go well with tea, coffee, or milk. For a layered dessert idea, try a simple strawberry blueberry trifle with extra berries.

How to store Blueberry Scones

Let the scones cool fully. Store in an airtight box at room temp for up to 2 days. You can freeze them in a box or bag for up to 1 month. Thaw at room temp and warm in the oven for a few minutes.

Tips to make Blueberry Scones

• Keep the butter cold. Cold butter makes a light crumb.
• Do not over-mix the dough. Mix until just joined.
• Use fresh or firm frozen blueberries to avoid wet dough.
• Chill the shaped dough for 10 minutes for firmer wedges.
• For a dairy-free idea, see a vegan blueberry pudding for a close swap.

Variation (if any)

• Swap lemon zest for orange zest for a new taste.
• Add a pinch of cinnamon for warmth.
• Use white chocolate chips with blueberries for a richer treat.
• Make mini scones for small hands or parties.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Do not thaw them. Toss frozen berries in a bit of flour to cut bleeding.

Q: Can I make the dough ahead?
A: Yes. Wrap the dough and chill up to 24 hours. Bake from cold, add 2-3 minutes to bake time.

Q: How do I keep scones moist?
A: Do not over-bake. Use cold butter and mix just until combined.

Q: Can I use milk instead of buttermilk?
A: Yes. Add 1 tablespoon of lemon juice to each 1/2 cup milk and let sit 5 minutes.

Conclusion

For another trusted take on blueberry scones, see My Favorite Blueberry Scones – Sally’s Baking.

Blueberry Scones

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• Author: olivia
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Delicious and light blueberry scones that are perfect for a snack or a small meal, best enjoyed warm with tea or milk.

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Ingredients

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• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh blueberries
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup powdered sugar
• 2 tablespoons lemon juice

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Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture looks like coarse crumbs.
4. Gently fold in the blueberries.
5. In a separate bowl, mix buttermilk, egg, vanilla extract, and lemon zest.
6. Pour the wet mix into the dry mix and stir until just combined.
7. Turn the dough onto a floured surface and knead gently. Shape into a round disc about 1 inch thick. Cut into wedges and place on the prepared baking sheet.
8. Bake for 15-20 minutes or until golden brown.
9. For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over warm scones. Serve and enjoy!

Notes

Serve warm for best taste. Add a small pat of butter or jam. Can be stored in an airtight container for up to 2 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 scone
• Calories: 220
• Sugar: 10g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg