Mini Blueberry Scones
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5
14 reviews
Excellent
Mini Blueberry Scones
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Mini Blueberry Scones offer a tender, flaky texture dotted with fresh or frozen blueberries coated in flour to reduce moisture bleed. The dough, enriched with cold butter and lightly leavened with baking powder, creates small scones that bake quickly at a high temperature to develop a golden crust. This recipe yields a substantial number, perfect for sharing or freezing for later enjoyment.
Description
Mini Blueberry Scones combine all-purpose flour, sugar, baking powder, salt, and cold butter to make a crumbly dough base. Blueberries are coated in additional flour before being folded into the dough to maintain scone structure and prevent excess moisture. The dough is chilled, shaped into triangles or other shapes, and baked at 400°F, enabling a crisp exterior and tender interior. The scones offer a balanced sweetness with the fruity bursts from the blueberries.
These scones can be frozen for up to six months and thawed or microwaved for quick warming, making them convenient for breakfast or snacks. Variations include using buttermilk instead of milk and shaping the dough into different forms to suit preference.
Salt adjustments are needed if using unsalted butter, and frozen blueberries work well if properly prepared. Larger scones can be baked with a slightly longer baking time. The recipe yields about 40 mini scones depending on size, which is suitable for large gatherings or freezing.
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Ingredients
- 2 ¾ cups all-purpose flour plus more for dusting work surface
- ⅓ cup sugar
- ¼ teaspoon salt see notes if using unsalted butter, fine grain
- 1 tablespoon baking powder
- 8 tablespoons butter one standard stick) cut into cubes about ½-inch in size, see notes for using unsalted, cold, salted
- lemon optional, zest of one
- 2 egg large
- ½ cup whole milk plus more if needed for dough and for brushing, or half-and-half
- 1 ½ cups blueberries see notes for frozen, fresh
- turbinado sugar for sprinkling on top, optional, or white sugar
Instructions
- Preheat your oven to 400 degrees F and line two baking sheets with parchment paper.
- In a large bowl, add the 2 ¾ cups all-purpose flour, ⅓ cup sugar, ¼ teaspoon fine grain salt, and 1 tablespoon baking powder. Mix together using a whisk or a spoon.
- Add the 8 tablespoons cold salted butter cut into cubes. Use your hands to kind of "smush" the butter pieces into the flour, until texture is crumbly and butter pieces are no bigger than peas (it's OK if some pieces of butter are different sizes). Alternatively, you can use a pastry cutter to incorporate the cold cubed butter into the flour.
- In a small bowl, mix the 1 ½ cups fresh blueberries with 2 tablespoons of flour until all of them are well coated (try to make sure the blueberries are as dry as possible after washing them). Add the coated blueberries to the flour and butter mixture, including any extra flour lingering at the bottom of the bowl.
- In a small bowl or glass measuring cup, beat the 2 large eggs with the ½ cup whole milk or half-and-half, and the zest of one lemon, if using. Make a well in the center of the flour and blueberry mixer in the large bowl. Pour the egg and milk mixture into the well, and mix together gently until everything is just incorporated and there is no dry flour left, taking care not to over-mix and trying not to smush the blueberries in the process (though some inevitably will get smushed eventually!). If dough seems too dry, like it can't be shaped together at all, you can add a little more milk or half-and-half as needed.
- Turn dough out onto very well-floured surface and flatten carefully into a rectangle shape, using well-floured hands or a roller, until about ½ - ¾ - inch thick.
- Cut the dough into squares about two inches wide. Then, cut each square on the diagonal to cut each of those squares into two triangles (tip: a rolling pizza cutter makes easy work of this, cutting first into strips in one direction, then squares in the other direction, then on the diagonal to make triangles). For any pieces that are very misshapen or edges that didn't get cut into shapes, you can reform to cut into triangles.
- Place scones on a the parchment-covered baking sheets at least 1 inch apart.
- Brush the tops of each scone with milk or half-and-half. (Optional: at this point, you can also sprinkle with turbinado sugar or white sugar for a crunchy top.)
- Bake at 400 degrees F for approximately 18 minutes, or until golden brown. If baking both trays at once, rotate racks halfway through. Allow to cool for at least 10 minutes before serving.
Equipments used:
Notes
- These scones freeze well up to six months; thaw and microwave briefly to reheat.
- If using unsalted butter, increase salt to ¾ teaspoon to balance flavors.
- You can shape scones as triangles, squares, or use cookie cutters for different forms.
- Frozen blueberries are usable; coat them in flour while frozen to keep moisture controlled.
- For larger scones, cut bigger shapes and extend baking time to 22-25 minutes.
- Yield varies with size; approximately 40 mini scones come from this recipe.
- Using buttermilk instead of milk requires swapping baking powder for baking soda.
Nutrition Information
Show Details
Serving
1mini scone
Calories
66kcal
(3%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
15mg
(5%)
Sodium
37mg
(2%)
Potassium
52mg
(1%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
90IU
(2%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 40scones
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Serving | 1mini scone | |
| Calories | 66kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 37mg | 2% |
| Potassium | 52mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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