introduction

These blueberry scones are easy and light. You can make them for breakfast or a snack. They mix fresh berries with a soft dough. Try a warm scone with a cup of tea. For a sweet twist, you can also try blueberry cheesecake swirl cookies as a fun treat.

why make this recipe

You will like this recipe because it uses few steps and few parts. The scones bake fast. They taste fresh and bright from the lemon glaze. They make a good gift or a quick bake for the family. If you want a cool, easy dessert idea, try blueberry chia seed pudding after the scones.

how to make Blueberry Scones

You will start by mixing the dry things. Then you cut in cold butter. Add the berries last so they stay whole. Shape the dough and bake until gold. You can make the glaze while the scones cool. For a lemon twist with cookies, see blueberry lemon cookies.

Ingredients :

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup fresh blueberries
2/3 cup heavy cream
1 teaspoon vanilla extract
1 lemon (for glaze)
1 cup powdered sugar (for glaze)

Directions :

Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the blueberries.
In a separate bowl, mix the cream and vanilla extract and add to the flour mixture, stirring until just combined.
Turn the dough onto a lightly floured surface and pat into a circle about 1 inch thick. Cut into wedges or desired shapes.
Place on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden.
For the lemon glaze, whisk together powdered sugar and lemon juice to the desired consistency, then drizzle over the scones once they have cooled.
Enjoy your blueberry scones!

how to serve Blueberry Scones

Serve the scones warm or room temp. Drizzle the lemon glaze on top or serve it on the side. Add a pat of butter for a rich taste. Pair with tea, coffee, or milk. For a fruit cup side, try strawberry blueberry trifle for a party.

how to store Blueberry Scones

Cool the scones all the way before you store them. Put them in an airtight box at room temp for up to 2 days. For more time, freeze them in a sealed bag for up to 1 month. To reheat, warm in the oven at 300°F (150°C) for 8–10 minutes.

tips to make Blueberry Scones

Keep the butter very cold. This makes the scones flaky.
Do not over mix the dough. Mix until it just holds.
Use fresh berries for the best texture. If you use frozen, do not thaw them first.
Chill the cut scones for 10 minutes if the kitchen is warm.
For more plant options, see vegan blueberry chia seed pudding.

variation (if any)

Add lemon zest to the dough for more lemon taste.
Swap cream for buttermilk for a tangy note.
Mix in a few white chocolate chips with the berries.
Make mini scones for a bite-size treat.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Do not thaw them first. Toss them into the dough frozen to keep the dough from turning blue.

Q: Can I make the dough ahead?
A: Yes. Wrap the shaped dough and chill for up to 24 hours. Bake when you want fresh scones.

Q: How do I keep scones moist?
A: Do not over bake. Take them out when they are light gold. Use cold butter and do not pack the dough down.

Q: Can I make them dairy free?
A: Yes. Use a dairy free butter and a non-dairy cream or milk. The texture will be a bit different.

Q: How do I get a bright glaze?
A: Use fresh lemon juice and sift the powdered sugar so the glaze is smooth.

Conclusion

For another great guide on scones, see My Favorite Blueberry Scones – Sally’s Baking.