Delicious blueberry scones pastry recipe that have a tender, flaky texture with bursts of sweet and tangy blueberries. These scones are a classic treat often enjoyed for breakfast, brunch, or as a delightful accompaniment to a cup of tea or coffee. Serve with clotted cream for the ultimate treat!
Easy Blueberry Scones
I love blueberry scones, especially served in the afternoon with a cup of coffee or tea. I especially love them taken to the next level when served with clotted cream or raspberry jam – delicious!!
These scones are the best of both worlds – flaky and juicy! When blueberries are baked into the scone, they release their juices, creating pockets of moistness and bursts of flavor. Each bite gives a burst of sweet, juicy blueberry goodness flavor!
The texture of the scones is slightly crisp and golden, providing a pleasant contrast to the soft and tender interior. The scone’s flaky layers create a light and airy texture that practically melts in your mouth.
And can we talk about how good your kitchen smells when baking blueberry scones? The combination of warm butter, sweet blueberries, and freshly baked pastry creates an inviting scent that adds to the anticipation and enjoyment of eating the scones.
Love scones? Try my plain scones, chocolate chip scones and pumpkin scones too!
How to Make Blueberry Scones
Prepare 2 baking sheets with nonstick spry or silicone baking mats.
Mix together flour, white sugar, brown sugar, baking powder and salt together. Add in cold butter, cutting it in with a fork, mixing it until dough is a crumble.
In a small bowl, whisk together heavy creamy and egg. Pour this mixture into the flour bowl, mixing until a dough forms.
Gently fold in the blueberries, careful not to squash them.
Knead dough on a floured surface. Scone dough tends to be on the sticky side, so I like to flour my hands so I can knead without the dough sticking.
The texture of scone dough should be quite wet and sticky as this loose texture helps to make the the lightest, fluffiest texture once scones are baked.
Separate dough into 2 balls, and then roll into 8 inch wide circles. Cut into scone triangles.
Bake until golden brown. Serve scones warm and enjoy!
Toppings for Scones
Toppings are optional, as blueberry scones are delicious on their own. Besides clotted cream and jam, here are some other favs:
- Glaze: Drizzle a simple glaze made of powdered sugar and a little lemon juice or milk over the cooled scones. It adds a touch of sweetness and a glossy finish. I like to use this icing from my pumpkin scones recipe.
- Dusting of powdered sugar: Generously sprinkle powdered sugar over the scones for a classic, elegant touch. It adds a hint of sweetness and gives them a beautiful, snowy appearance.
- Lemon zest: Grate some fresh lemon zest over the scones to add a bright, citrusy flavor that complements the sweetness of the blueberries.
- Cinnamon sugar: Sprinkle a mixture of cinnamon and sugar over the scones before baking or dust it on top after they come out of the oven. It adds warmth and a delightful crunch.
- Whipped cream: Serve blueberry scones with a dollop of freshly whipped cream for a light and creamy addition.
How to Store
To store scones and maintain their freshness, follow these simple steps:
- Allow the scones to cool completely: After baking, let the scones cool on a wire rack.
- Choose an airtight container: Place the cooled scones in an airtight container or a resealable plastic bag.
- Store at room temperature: Scones are best stored at room temperature. Keep them in a cool, dry place away from direct sunlight and moisture. Avoid storing them in the refrigerator, as it can dry them out.
- Consume within a few days: Scones are at their best when consumed fresh. Try to enjoy them within 2-3 days of baking for optimal taste and texture.
How to Freeze:
If you need to store scones for a longer period, you can freeze them. Wrap each scone individually in plastic wrap, place them in a freezer-safe bag, and store in the freezer for up to 2-3 months. Thaw frozen scones at room temperature or gently reheat in the oven or microwave before enjoying.
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Flaky and Sweet Blueberry Scones
PrintIngredients
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chilled butter cut into small pieces
- 1 cup fresh blueberries
- 1/2 cup heavy cream
- 1 egg
Instructions
- Preheat oven to 375 degrees F. Prepare 2 baking sheets with silicone baking mats or spray with nonstick spray.
- In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt. Cut in the cold butter, using a fork to break it up so you are left with a crumbly mixture.
- In a small bowl whisk together heavy cream and egg. Slowly pour this bowl into the flour bowl, a little at a time, mixing it with a spatula until a dough forms.
- Add blueberries into the bowl and gently fold to combine.
- Place dough onto a floured surface and knead for 2 minutes. Separate the dough into 2 pieces. Roll each piece of dough out into about a 8 inch wide round circle and then cut each circle into 6 scone triangles.
- Place scones on baking sheet. Bake 18-20 minutes or until golden brown on the bottom.
- Serve with clotted cream, jam, butter or make a simple homemade vanilla glaze to pour on top. Enjoy!
Ethel Kuhn says
I am looking for the recipe for the Oreo crust pie that was aired on22 sept. Could not find it, looks so delicious??????
Pamela Reed says
Hey Ethel, this is the only oreo pie recipe I have: https://brooklynfarmgirl.com/no-bake-chocolate-oreo-pie/
Taleta Diaz says
Thank you for this delicious recipe. I switched it up a little and used a gluten free flour blend instead of regular flour, sugar substitutes were 1/4 cup golden Lakonta sweetener and 1/4 maple syrup and instead of heavy cream, because I didn’t have any, I used low fat plain Greek yogurt. My topping was butter and maple syrup drizzle. Tasted fantastic!! Thank you again as this will be a go to for me from now on.
Pamela Reed says
Hey Taleta, so happy to hear you liked these blueberry scones – they are a fav of mine too! Keep on enjoying them! 🙂