Classic Blueberry Scones are moist, buttery, flakey, lightly sweetened, and bursting with blueberry flavor! They make the perfect sweet treat to have in the morning! Skip the bakery line and make a batch of these delicious blueberry scones at home!
Classic Blueberry Scones
Waking up to a big plate of baked scones is a happy feeling! I love baking them the night before so that the kids and hubby can have a sweet treat to eat in the morning.
These blueberry scones are a classic! Offered at most coffee houses and bakeries. They are a must-add to every home baker’s repertoire of tried and tested recipes.
If you’ve never baked scones before, don’t be intimidated. They’re actually very simple to make. And, if you remember a few
Ingredients to Make Classic Blueberry Scones
Most of the ingredients in this recipe are pantry staples:
- Flour: Just your basic all-purpose-flour is needed.
- Sugar: Granulated sugar, for sweetness.
- Baking Powder: For lift!
- Butter: For flavor and flakiness.
- Heavy Cream: Adds moisture and flavor.
- Salt: Kosher salt or sea salt enhances all the other flavors.
- Eggs: Creates structure and lift.
- Vanilla Extract: For flavor.
- Blueberries: For flavor and texture
- Lemon Zest: For a little citrusy flavor.
Tips for the Perfect Scones
- Keep butter very cold at all times. I like to put my butter into the freezer for about 10 minutes before I add it into the flour mixture.
- Don’t over-mix the dough and be sure to keep small chunks of butter in the dough.
- When you take the dough out of the mixer and place it onto a generously floured surface, do not knead the dough. Just press the dough with your fingers to bring it all together.
- Keep dough cold at all times before baking. Placing the cut-out scones in the fridge or freezer before baking will ensure the best scones texture!
If you always remember these four tips every time you make any scones, you should have yourself a pretty flakey scone.
How to Make Classic Blueberry Scones
Step 1: Mix the dry ingredients. Add flour, baking powder, sugar and salt into the bowl and mix together until combined. You can use the bowl of an electric stand mixer or just a large mixing bowl.
Step 2: Mix the wet ingredients. Add lemon zest, vanilla extract, and eggs to the heavy cream and stir with a fork to mix ingredients and lightly beat the eggs.
You can keep the wet ingredients separate or you can mix them all together to avoid messing up extra dishes.
Step 3: Cut up the butter into small pieces. Then place butter into the freezer so that it stays very cold until ready to use.
Add one tablespoon of flour to the blueberries to coat them. This will help them distribute more evenly when adding to the flour and butter mixture.
This step is especially important if using frozen blueberries. Frozen blueberries will release a lot of liquid and the flour will help absorb some of that extra liquid.
Step 4: Add butter to dry ingredients. Once you’ve mixed all of the dry ingredients together, add the small chunks of frozen butter and blend until the mixture resembles small pea-sized crumbs.
Step 5: Add in wet ingredients. Once all dry ingredients and butter have been mixed together, add in heavy cream, eggs, lemon zest, and vanilla extract. Mix together until evenly blended.
Step 6: Add in blueberries. Then mix until evenly combined.
Step 7: Turn the dough out onto a generously floured surface.
With floured hands, press dough with your hands to bring it all together.
Generously flour rolling pin before rolling.
Step 8: Roll out dough. Begin rolling out the dough until it’s roughly about 1/2 inch to 1 inch thick.
Step 9: Cut scone dough into pieces. Using a three-inch square cookie cutter, press all the way down into the dough and then lift the cookie cutter up.
Tip: Dip cookie cutter into the flour so that the dough doesn’t stick to the dough.
If you don’t have a square cookie-cutter, you can use the rim of a glass cup to cut scones into circles.
Then cut each square in half on the diagonal to make a triangle.
Step 10: Place each scone onto a prepared baking sheet lined with either parchment paper or a Silpat.
Optional Tip: You can put the whole baking sheet into the fridge for 10 minutes before baking to make sure the dough is extra cold. If you don’t have space, you can put the scones onto a plate and then put the plate into the fridge. Before baking, transfer scones onto a baking sheet.
Step 11: Brush each scone with heavy cream prior to baking. If you don’t have any heavy cream left, you can make a quick egg-wash by mixing one egg yolk with one Tablespoon of water and brush each scone with the egg-wash.
Brushing the top of each scone with heavy cream or egg-wash is so important and will give you the perfect golden crust.
Step 12: Sprinkle with Coarse Sugar and Bake (optional).
Then place scones into a preheated oven and bake until they are slightly golden brown around the edges. About 15 minutes.
Step 13: Remove the baking sheet from the oven and allow scones to cool for five minutes on baking sheet before transferring to a wire rack.
Once they are completely cooled, transfer to serving dish.
More Easy & Delicious Recipes!
- 4 cups (500g) all-purpose flour, plus more for hands, rolling pin and work surface.
- 4 eggs (lightly beaten)
- 1 cup (2 sticks; 230g) unsalted butter, very cold, diced into small cubes.
- 3/4 cup (120ml) heavy whipping cream plus a 1/4 cup set aside for brushing on top of scones.
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup blueberries (180g)
- Zest of 1 lemon
- 2 Tablespoons coarse sugar or clear sprinkles sugar for sprinkling on top of scones
- 1. Pre-heat oven to 400F (190C). Line two baking sheets with parchment paper and set aside.
- 2. Add flour, sugar, kosher salt, and baking powder into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until just combined.
- 3. Add the very cold butter to the dry mixture and blend on low speed just until the butter is mixed in and resembles small pea-sized chunks.
- 4. In a small separate bowl, combine cream, eggs, vanilla, and lemon zest and slowly add them to the flour and butter mixture. Mix on low speed until the wet ingredients are combined. Be sure not to over blend the dough. The mixture will be sticky.
- 5. Add the blueberries to the rest of the ingredients and mix until just evenly combined. See notes below if using frozen blueberries.
- 6. Turn dough out onto a heavily floured surface. Flour a rolling pin and both of your hands so that the dough doesn't stick. The dough will be sticky! You can add a little more flour if you find the dough is too sticky to work with. Roll out the dough gently until it's about 3/4 to 1 inch thick.
- 7. Using a three-inch square cookie cutter, press cookie cutter down into the dough, then cut each square in half on a diagonal to make a triangle. See notes below if you don't have a square cookie-cutter. Place each scone onto the prepared baking sheet with parchment paper.
- 8. Brush each scone with heavy cream and top with sugar sprinkles or coarse sugar. Pop them into the preheated oven and bake for about 15 minutes or until they get a little golden brown around the edges. Remove from oven and set aside to cool for about 5 minutes.
- 9. Once scones have slightly cooled on the baking sheet, transfer to a wire rack so that they can continue to cool.
- 10. Dust with powdered sugar once scones have completely cooled (optional).
- 11. Enjoy!
- If you don't have an electric mixer, you can use a large bowl and pastry cutter to cut the butter into the flour mixture. If you don't have a pastry cutter, you can just use your hands, but be sure not to over mix the dough.
- If using frozen blueberries, add in 1 tablespoon of flour over frozen blueberries to coat them. This will help absorb the extra liquid the frozen blueberries will release as well as helps to evenly distribute the blueberries.
- If using salted butter, only add 1/2 teaspoon of salt.
- If you don't have a square cookie cutter, you can shape the dough into a circle and cut into triangle wedges, just like a pizza. You can also use the rim of a glass cup to cut circles. Be sure to dip the rim of the glass cup into the flour so that the dough doesn't stick as much. Be creative!
- Freeze or refrigerate the scones for 5-10 minutes prior to baking to ensure that they are extra cold.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 448mgCarbohydrates: 39gFiber: 1gSugar: 3gProtein: 6g