Scones are healthy if they have blueberries in them, right? I’d like to think so! These are the best blueberry scones you will make and your friends will be asking you for more. The scones I have baked up today are a morning breakfast favorite…I warn you though, they won’t last long!
Blueberries are one of my favorite fruits to use when baking, since they add a subtle sweetness with its natural sugar. I especially like to use them when baking scones because they won’t turn out as dry.
A favorite tip that I learned from Sally’s Baking Blog is to use frozen butter. This was the first time I tried out this technique and it really made a difference in how flaky my scones were! A mandolin or box grater can be used to grate frozen butter. I also use a protective cooking glove to protect my fingers whenever I grate cheese or in this case frozen butter- it can be slippery! Even though the recipe calls for 1/2 cup of butter (1 stick) I will use two sticks of butter so I don’t get my fingers too close to the grating blade and I will grate the butter down to half of the stick and then turn to the second stick and grate it halfway down. This gives me peace of mind so I can bake without any injured fingers! If you use frozen butter, it will melt and leave pockets on the inside of the scone leaving it soft and flaky, while the outside will keep its crisp texture.
See photo of grated butter (above) and the texture of the dry ingredients after you incorporate the butter (below). The dry ingredients with the butter should be fine crumbs. You do not want large chunks, nor do you want fine flour.
Baking tip: do not over-mix the dry and wet ingredients together or the dough will taste too dense
After you mix both the dry and wet ingredients, you want to mold the dough into a ball and then flatten it out into a flat disc. After you shape it into a disc, cut the dough into eight pieces and cover it with saran wrap. Place the dough into the refrigerator for at least 30 minutes. By keeping it cold, it will prevent the scone from spreading out and will get the texture you want. When it is time to get it out of the fridge, separate each piece onto a baking stone and bake for 400 degrees.
Baking tip: brush the scones with remaining heavy cream before putting them in the oven to get a crispy finish and glossy glaze.
Blueberry Scones
Ingredients
Dough
- 2 cup flour
- 1/2 cup granulated sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, frozen
- 1 1/2 tsp vanilla
- 1 egg
- 1/2 cup heavy cream
- 1 1/2 cup blueberries
Icing
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 3 tbsp heavy cream
Instructions
- Mix flour, sugar, baking powder, cinnamon, and salt in a bowl
- Use a grater to grate the frozen butter and add it to the dry ingredients. Use your fingers or pastry cutter to combine the butter into the dry ingredients. It will turn into small fine crumbs, not large clumps.
- Whisk the vanilla, egg, and heavy cream until mixed together. Add the blueberries and mix.
- Flour your counter surface in preparation for forming the dough. You made need to add more flour to the surface as you work the dough to avoid the dough from sticking. Mold the dough into a ball and then flatten it out into a flat disc. Cut the dough into eight pieces.
- Brush the surfaces of the eight wedges with the remainder heavy cream.
- Place scones on a lined baking sheet about 2 inches apart and refrigerate for at least 30 minutes. (I like to leave mine overnight in the fridge).
- After refrigeration, bake scones at 400 degrees F for 25 minutes until lightly browned.
- Ice the scones if desired with vanilla icing.
3 Comments
This is by far the best breakfast pastry I’ve ever tasted! It’s so soft and flavorful on the inside and it still tastes incredibly delicious if you briefly warm it up in the microwave even after a couple days!
Loved this recipe! So delicious. I made it with the kids I nanny. Great call using 2 sticks of butter while grating to keep our fingers safe!
Scones are notoriously difficult to master the texture and this recipe is.a guaranteed success! I used this for a girls night for the season premiere of Bridgerton and many asked for the recipe- it’s so easy, just remember to stash your butter in the freezer. Such a great addition to my recipe stash!