Homemade blueberry scones for the win! Sweet (but not too sweet) they’ll pair perfectly with a warm drink on a chilly day.
Tips for making this Blueberry Scone Recipe
Getting the texture and moisture right in a baked scone can be tricky, but we’ll show you how to do it, no problem!
There are a few tricks to the trade that will make all the difference:
- Very cold butter is a MUST. Place a cube of it in your freezer the day before you plan to bake.
- Grate the frozen butter!Use a grater with medium- to fine-sized holes. Your goal is very small individual bits of butter. Work quickly to prevent the butter from getting warm and soft. If you aren’t quite ready to add the grated butter, place it back in the freezer until you are ready.
- Your liquid needs to be thick. Use heavy cream or buttermilk only.
- Cool the uncooked scones in the fridge before baking them. This will solidify any butter that has started to soften during mixing.
How to make this Blueberry Scone Recipe
First, add to a large bowl 2 cups flour, 1/3 cup granulated sugar, 1/2 tsp salt and 1 Tbsp baking powder.
Whisk it together until it all looks the same.
Next, add in the grated butter.
Third, use a pastry blender (also called a pastry cutter) or a fork or your hands to cut in the butter until the mixture is crumbly.
Fourth, in a separate bowl, whisk together 1 egg, 1/2 cup buttermilk or heavy cream, and 2 tsp vanilla extract.
Fifth, add the liquid ingredients and 1 cup blueberries to the dry ingredients. Stir until moistened and well-combined. When the batter holds together, it’s good! Don’t over-do the mixing.
Sixth, sprinkle a bit of flour onto the counter and press the dough into a circle about 8″ in diameter. It should be about 3/4″ thick. If using coarse sugar as a topping, brush the top with heavy cream or buttermilk then sprinkle on the sugar. Cut the circle pizza-style into 8 wedges.
Next, divide the dough wedges and place them onto a prepared baking sheet, making sure to leave enough space for the blueberry scones to expand while cooking. Parchment paper is best beneath the scones, but a well-greased pan will also do.
Preheat your oven, setting it to 400 degrees F, and place the blueberry scones into the refrigerator to cool for 15-30 minutes. After that, bake them for 20 minutes or until golden brown.
How to make a scone glaze
- Start with about 1 cup of powdered sugar and add a tsp of milk.
- Stir until it is liquid and lumps are gone.
- Test out the glaze’s drizzle by practicing on an empty plate.
- Add more powdered sugar or milk until you like the result.
Carefully dipping the scone into the glaze can also have a good result. Try dipping just the top or even just one half. Give the glaze a few minutes to harden after drizzling before serving.
Enjoy! Serve them warm or at room temperature.
Store any leftovers in an airtight container at room temperature.
Also try these delicious recipes:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (1 stick) unsalted butter, grated and very cold or frozen
- ½ cup buttermilk or heavy cream plus more for brushing on top
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
- powdered sugar glaze see recipe in Notes
- cinnamon sugar mix see recipe in Notes
- coarse sugar
- In a large bowl, whisk together flour, sugar, salt and baking powder
- Using a pastry blender or your hands, cut in butter until mixture is crumbly
- In a small bowl, whisk together eggs, buttermilk or cream, and vanilla extract
- Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and mixture is well combined and holds together
- Sprinkle a small amount of flour onto parchment paper or counter
- Press dough into 8 inch circle, about ¾ inch thick
- Brush top with additional buttermilk or cream
- Sprinkle with cinnamon sugar mixture or coarse sugar, if desired
- Using a sharp knife, cut circle into 8 wedges, pizza-style
- Divide triangles and place on baking sheet lined with parchment paper or silicone mat, leaving enough space for the scones to expand when cooked
- Place in refrigerator for 15-30 minutes
- Preheat oven to 400 degrees F
- Bake for 20-25 minutes or until golden brown
- Remove from oven and cool slightly
- Add powdered sugar glaze, if desired
- Serve warm or at room temperature
- Store leftovers in airtight container at room temperature