I love scones and that’s no secret. I find them to be a royal treat. Savory or sweet they’re just amazing. All you have to do is get your fresh ingredients ready, don’t over mix your dough, and there you have it, the perfect scones.
The recipe I’m sharing with you today has no eggs. These scones are crunchy from outside, buttery, tender, and light from inside.
Don’t mistake scones with biscuits; scones have tender crumbs almost like cake. Biscuits have layers and are flaky. Some will argue that both are the same but originated from different places.
I am not here to argue about scones vs. biscuits. I’m here to share a delicious blueberry scones recipe with you!
How to Make Blueberry Scones?
To make a mouth-watering blueberry scone, you will need flour, sugar, baking powder, vanilla or another flavoring, butter, milk or cream; I sometimes use evaporated milk if I’m short on milk.
You don’t have to use fresh blueberries for this recipe, but if you are using frozen blueberries make sure that they are not bleeding otherwise, the scones won’t look appealing, and the scones will get mushy.
Can I Make Blueberry Scones Ahead of Time?
The best thing about blueberry scones is that it is a time and a life saver. You can prepare the dough, cut it in slices or any shape you want, place it in a zip-top bag and freeze it up to two months when you are ready to bake the scone, place them at a countertop for an hour and then bake the scones. It will take longer to bake since some part of it might still be frozen.
In case of baked scone, place the scones in a zip-top bag and leave at room temp for up to three days, or you can freeze them instead. To heat the scones, place them in the microwave for 10 – 11 seconds.
Be it scones or biscuits; both can be tasteless and dry if overbaked, therefore make sure that you are baking the scones at the right temperature. Keep an eye on the scones while baking, they turn golden quickly and from there can get dry fast.
Let’s make breakfast!
Blueberry Scone Recipe
- 1 cup all-purpose flour
- ¼ cup chilled butter
- 1/2 tablespoon baking powder
- Pinch of salt
- 2 tablespoon sugar + extra to sprinkle over the scone
- 1/2 cup fresh blueberries or frozen
- ¼ cup milk you may need an extra tablespoon
- 1/4 teaspoon vanilla
- Milk for brushing the scones
- Preheat oven to 350F/180C. Line a baking sheet with parchment paper or dust it with flour.
- In a bowl, sift flour, sugar, salt, and baking powder.
- Add vanilla and butter, mix with 2 forks or a pastry cutter until it looks like breadcrumbs. My trick is to stab the flour and butter with a whisk; this works nicely too.
- Add the milk and fold gently.
- Add the blueberries to the dough and fold gently. Do not over mix.
- Dust your hands with flour and shape the dough to a 3/4-inch-high disk.
- Flour the sharp edge of a knife and cut the dough into 8 equal size slices.
- Brush the scones with milk and sprinkle sugar on top.
- Bake for 15 – 20 minutes or until golden. Remove from oven and allow to cool completely on a cooling rack.