Blueberry Scones Recipe
User Reviews
5
Blueberry Scones Recipe
Description
The Blueberry Scones Recipe offers a rich, buttery biscuit-like pastry dotted with fresh blueberries. The dough is made by cutting cold butter into flour, sugar, baking powder, and salt, creating pea-sized crumbs before blending in egg and heavy cream. Folding in blueberries carefully preserves their shape and flavor. The dough is shaped into an 8-inch disk, sliced into wedges, and brushed with an egg wash to encourage browning. Baking at 400°F produces scones with a golden exterior and tender, fluffy crumb inside. The fresh blueberries provide natural bursts of sweetness and subtle tartness against the buttery base.
The preparation technique of gently mixing the batter and careful shaping results in scones with flaky edges and soft centers. The topping glaze made from powdered sugar and milk or water can be adjusted for consistency and added once the scones have cooled, balancing extra sweetness. These scones work well as a portable breakfast or alongside tea or coffee. Fresh blueberries are recommended to keep the dough from becoming too wet and purple-hued.
Storing baked scones covered at room temperature helps maintain freshness for up to two days. Adjusting the topping liquid allows customization for a thinner or thicker glaze depending on preference. These details make the recipe straightforward for home cooks seeking classic blueberry scones with balance between texture and flavor.
Ingredients
For the scones:
- 2 cups all-purpose flour plus more for flouring the work surface
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter chilled and diced into pea-sized pieces (1 stick)
- 1 large egg
- 1/2 cup heavy cream
- 1 cup blueberries see note 1, fresh
For topping:
- 1 egg beaten with 2 tablespoons water (egg wash)
- 1 cup powdered sugar
- 3 to 4 tablespoons milk or water (see note 2)
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup.
- In the bowl of a stand mixer fit with the paddle attachment, beat together flour, sugar, baking powder, and salt. On the lowest speed, beat in cold butter until pea-sized crumbs form.
- Meanwhile, whisk together the egg and heavy cream. Add to mixer and beat until combined. Stir in blueberries by hand until just combined. Generously flour a flat, clean work surface.
- Scrape dough onto prepared work surface and knead with your hands to be sure it's combined. If the dough is too sticky, flour your hands or add 1 or 2 tablespoons flour to the dough.
- Press the dough into an 8-inch disk that is about 1 inch tall. Using a chef's knife, pizza cutter, or bench scraper, cut the disk into 8 wedges.
- Transfer the wedges to the prepared baking sheet. Whisk together the egg and water to make egg wash, then brush over the top of the scones.
- Bake until the outsides are set and the insides are fully baked, about 20 to 25 minutes. Cool completely. To make the powdered sugar icing, whisk together powdered sugar and milk, then drizzle over cooled scones.
Notes
- Use fresh blueberries for batter texture to avoid excess moisture and purple coloring.
- Substitute water or half-and-half for the milk in the glaze as needed to achieve desired consistency.
- This recipe produces 8 scones, suitable for serving several people.
- Store leftover scones covered at room temperature for up to 2 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 scone each)
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1 scone | |
| Calories | 377kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 91mg | 30% |
| Sodium | 417mg | 17% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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