Easy Blueberry Scones
User Reviews
5.0
3 reviews
Excellent
Easy Blueberry Scones
Report
Looking for a delicious blueberry scone recipe? Look no further! Our Blueberry Scones are perfect for blueberry lovers. These homemade blueberry scones are tender, flaky, and filled with juicy blueberries that burst with sweetness in every bite. And the best part? You don't need to be an expert baker to make them. We've simplified the process so that anyone can enjoy the goodness of homemade baking.
Share:
Ingredients
- 500 g (4 cups) all-purpose flour, spooned and leveled off with a knife
- 1 cup granulated sugar
- 2 tablespoons non-Aluminum baking powder , leveled off with a knife
- 1 teaspoon kosher salt
- 226 g (2 sticks) cold unsalted butter, cut into very small pieces
- 4 large eggs , straight from the fridge
- ¾ cup plus 2 tablespoons cold heavy cream plus for brushing
- 300 g (about 2 cups) fresh blueberries
- 2 tablespoons pure vanilla extract
- Additional heavy cream for brushing the tops
- turbinado sugar for sprinkling
Instructions
- For the Blueberry Scones:
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Alternatively, you can use your fingers to rub the cold butter into the dry ingredients until you achieve coarse crumbs with pea-sized clumps of butter within.
- Toss in the blueberries until evenly distributed; take care to handle the blueberries gently, as mashing or bruising them can cause their vibrant color to bleed into the dough. In a separate bowl, whisk together the cold heavy cream, vanilla, and eggs until combined. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. It may be a bit crumbly, but that's perfectly fine. Be careful not to overwork the dough, as this can result in tough scones.
- Dump the dough out onto a very well-floured surface. Sprinkle a little more flour over the dough to prevent sticking. Flour your hands and knead gently into a ball. Press the dough into a circle approximately 1 inch thick, adding a little flour as needed to prevent sticking to the working surface.
- Cut the disk of scone dough into 12 triangle shape pieces using a bench scraper or a long sharp knife. Carefully wiggle the slices to loosen them from the surface, making it easier to lift them. Using a bench scraper or your hands, gently lift each slice and place them onto the prepared baking sheets, leaving some space between each scone. Chill the scones in the freezer for 15 minutes before baking.
- Meanwhile, preheat the oven to 400ºF. Once chilled, lightly brush the tops of the scones with cream and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned and the insides are fully baked. Remove the Blueberry scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
- 👀👉Check out our lemon blueberry scones recipe.
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- To store: Your Blueberry Scones, allow them to cool completely to room temperature. Once cooled, place them in an airtight container or sealable bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To store: Your Blueberry Scones, allow them to cool completely to room temperature. Once cooled, place them in an airtight container or sealable bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To reheat: Blueberry Scones can be enjoyed at room temperature or straight from the fridge, but if you prefer to warm them before serving, follow these methods for reheating:
- To reheat: Blueberry Scones can be enjoyed at room temperature or straight from the fridge, but if you prefer to warm them before serving, follow these methods for reheating:
- Oven: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and bake for about 5-10 minutes until warmed through.
- Toaster Oven: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- Microwave: Place a scone on a microwave-safe plate and heat on medium power for about 10 seconds until warmed. Be careful not to overheat, as the scones can become dry.
- Make Ahead
- Make Ahead
- Blueberry Scones can be made a day ahead—store in the refrigerator for up to 5 days. Reheat in a warm oven for 5-8 minutes.
- Blueberry Scones can be made a day ahead—store in the refrigerator for up to 5 days. Reheat in a warm oven for 5-8 minutes.
- Unbaked Blueberry Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Unbaked Blueberry Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Oven: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and bake for about 5-10 minutes until warmed through.
- Toaster Oven: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- Microwave: Place a scone on a microwave-safe plate and heat on medium power for about 10 seconds until warmed. Be careful not to overheat, as the scones can become dry.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
