Blueberry Scones
Soft, flaky, and tender, these Blueberry Scones are a family favorite. Made with only simple ingredients, these breakfast scones come together quickly and easily!
Prep: 30min
Total: 60min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 345 kcal, Carbohydrate 36 g, Protein 5 g, Fat 21 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 84 mg, Sodium 271 mg, Fiber 1 g, Sugar 10 g, unSaturated Fat 7 g, servingSize 1 serving
Ingredients:
- 2 cups all-purpose flour ((240g))
- ⅓ cup granulated sugar (plus more for sprinkling (66g))
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cubed (113g))
- 1 cup fresh or frozen blueberries ((6oz / 170g))
- zest of 1 lemon
- ¾ cup heavy cream ((180mL))
- 1 large egg
Instruction:
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.
- In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
- Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.
- Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
- Meanwhile, preheat the oven to 400F.
- Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar.
- Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.
Blueberry Scones
These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation. Use wild (low-bush) blueberries if you can find them; they’re much smaller than cultivated (high-bush) blueberries, and distribute themselves more readily throughout the scone dough.
Prep: 20min
Total: 44min
Yield: 12
Serving Size: 62g
Nutrition Facts: servingSize 62g, calories 170 calories, Carbohydrate 25g, Cholesterol 45mg, Fiber 1g, Protein 4g, Sodium 220mg, Sugar 9g, Fat 7g, Saturated Fat 4g, Trans Fat 0g
Ingredients:
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (12g) baking powder
- 6 tablespoons (85g) butter cold cut into pieces
- 1 cup (142g) blueberries or King Arthur Blueberry Jammy Bits
- 2 large eggs beaten
- 1/4 cup (57g) yogurt plain or flavored (vanilla is good)
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 tablespoon (14g) lemon zest (grated rind) or 1/4 teaspoon lemon oil
- 1/2 teaspoon almond extract
- 2 tablespoons (36g) coarse sparkling sugar for sprinkling on top
Instruction:
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment., Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients., Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough is more moist than traditional scone dough; it should be soft and scoopable, like cookie dough., Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2″ between each., Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sparkling sugar., Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes., Store scones, well wrapped, at room temperature for several days. Freeze for longer storage.
Easy Blueberry Scones Recipe | Beyond Delicious!
FAQ
What is the secret to making good scones?
What are the two types of scones?
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How do you make scones more moist?
What is a substitute for heavy cream in scones?
