Blueberry Scones

Blueberry scones are one of those delightful treats that can brighten any morning or afternoon. Imagine waking up to a warm, flaky scone bursting with juicy blueberries, topped with a shiny, creamy vanilla glaze. Doesn’t that sound wonderful? They are not only delicious but also incredibly easy to make. You can whip these up for breakfast, serve them at brunch with friends, or enjoy them as a sweet afternoon snack. Plus, they fill your kitchen with a mouthwatering aroma that’s sure to draw everyone in. Whether you’re a seasoned baker or just starting out, these blueberry scones are a perfect choice. Let’s embark on this tasty adventure together!

Why You’ll Love This Blueberry Scones

• Delightfully soft and flaky texture: The magic happens when you use really cold butter and handle the dough gently. This creates a light, fluffy scone that melts in your mouth.
• Bursting with fresh blueberry flavor: Each bite offers a sweet tanginess, especially when you use fresh berries that burst with flavor.
• Easy to make, perfect for breakfast or brunch: No complicated techniques are necessary here; it’s all about mixing and folding.
• Topped with a creamy vanilla glaze that elevates every bite: The glaze adds a rich sweetness that brings everything together, making the scones simply irresistible.

What is a Blueberry Scones

A classic baked treat, scones are known for their crumbly yet tender texture. They can be made sweet or savory, but blueberry scones are often cherished for their juicy, fresh flavor. Traditionally served with tea, these scones are a sweet variation that features blueberries for added freshness. Ideal for brunch, breakfast, or as an afternoon snack, blueberry scones offer versatility and irresistible flavor. They strike the perfect balance between sweetness and crumbly goodness, making them a beloved choice for many.

Ingredients

To make blueberry scones, gather the following ingredients:

• 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
• 1 cup powdered sugar
• 1 to 2 tablespoons milk or water
• 1 ½ teaspoons vanilla extract

Preparing the Blueberry Scones

Now let’s get into the delicious process of making these blueberry scones!

Mixing the Dry Ingredients

Start by grabbing a large bowl. In it, whisk together the flour, sugar, salt, and baking powder. Ensure everything is mixed well so that each bite is evenly sweet and flavorful. This step is simple but crucial for the texture later on.

Incorporating the Butter

Next, it’s time for the butter! Take your very cold grated butter and using a pastry blender or even your fingertips, mix it in until the mixture resembles coarse crumbs. The key here is to work quickly. You want to keep that butter cold, so the scones turn out flaky and tender.

Combining the Wet Ingredients

In a small bowl, whisk together the egg, buttermilk (or cream), and vanilla extract until it’s well combined. This mixture will bring moisture and flavor to your scones, so make sure it’s smooth and ready to go.

Merging All Ingredients

Gently fold the wet ingredients into the dry mixture. Now add in those beautiful blueberries, folding them in carefully. The goal is to combine everything until it’s just moistened; you don’t want to overwork the dough. Keeping the blueberries intact ensures lovely bursts of flavor in every bite.

Shaping the Dough

Once your dough is ready, sprinkle a little flour on your work surface or parchment paper. Form the dough into an 8-inch circle, about ¾ inch thick. Brush the top with some extra buttermilk for a beautifully golden finish.

Cutting the Scones

Using a sharp knife, cut the circle into 8 wedges. Careful! You don’t want to squash those lovely blueberries. Gently separate the triangles and place them on a lined baking sheet, leaving space between each for proper baking.

Chilling the Scones

Here’s a little trick: refrigerate the scones for 20 minutes prior to baking. Meanwhile, preheat your oven to 400°F. This chilling step helps maintain that flaky quality while baking.

Baking the Scones

Bake for 20 to 25 minutes until they are golden brown and your kitchen smells like heaven. Allow them to cool slightly before you top them with glaze.

Making the Vanilla Glaze

While the scones cool, it’s time to make the star of the show—the vanilla glaze! In a small bowl, whisk together the powdered sugar, milk (or water), and additional vanilla extract until it’s smooth and creamy. Drizzle generously over the tops of each scone for that extra touch of sweetness.

Serving Suggestions

When serving blueberry scones, think about pairing them with:

• Warm butter or jam: A good pat of butter or a dollop of your favorite jam can elevate your scone experience.
• A cup of tea or coffee: Scones and a warm beverage are a classic combination that will delight your palate.

Tips for Success

For the best blueberry scones, keep these tips in mind:

• Make sure your butter is very cold. This is essential for achieving that lovely flaky texture.
• Whenever possible, use fresh blueberries when they’re in season. However, frozen blueberries are a fantastic option too; just be careful not to break them too much while mixing.

Variations

If you want to switch it up a bit, consider these variations:

• You could substitute half the flour with whole wheat flour for a nuttier flavor.
• Adding lemon zest can give a refreshing citrus twist that brightens each bite.

FAQs

1. Can I make blueberry scones ahead of time?
Yes, you can prepare the dough, cut the scones, and refrigerate them for up to 24 hours before baking. Just remember to increase the baking time slightly if they’re cold.

2. Can I use frozen blueberries?
Absolutely! Just fold them in gently to avoid color bleeding, and don’t thaw them before adding.

3. What if I don’t have buttermilk?
No problem! Substitute with regular milk by adding a teaspoon of vinegar or lemon juice to curdle it slightly.

4. How should I store leftover scones?
Store any leftovers in an airtight container at room temperature for up to 3 days.

5. Can I freeze the scones?
Yes! Baked scones can be frozen for up to 3 months. You can reheat them in the oven to maintain the perfect texture.

These blueberry scones aren’t just a recipe but an experience worth sharing. They offer warmth, flavor, and the joy of baking that can turn any moment into a cherished memory. Enjoy making them, and even more, enjoy sharing them!

More Easy Desserts Recipes:

• Lemon Poke Cake
• Ooey Gooey Butter Cake
• Lemon Custard
• Soft Pretzel Bites

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Blueberry Scones

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These blueberry scones are delightfully soft and flaky, bursting with fresh blueberry flavor. Perfect for breakfast, brunch, or a sweet afternoon snack.

• Total Time: 40 minutes
• Yield: 8 scones 1x

Ingredients

Scale 1x2x3x

• 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
• 1 cup powdered sugar
• 1 to 2 tablespoons milk or water
• 1 ½ teaspoons vanilla extract

Instructions

• Whisk together flour, sugar, salt, and baking powder in a large bowl.
• Mix in very cold grated butter until the mixture resembles coarse crumbs.
• Whisk together egg, buttermilk, and vanilla in a small bowl.
• Fold wet ingredients into dry mixture; add blueberries gently.
• Form dough into an 8-inch circle, brush with buttermilk.
• Cut into 8 wedges and place on lined baking sheet.
• Refrigerate for 20 minutes, then preheat oven to 400°F.
• Bake for 20 to 25 minutes until golden brown.
• For glaze, whisk powdered sugar, milk, and additional vanilla; drizzle over scones.

Notes

Use very cold butter for the best flaky texture.
Fresh blueberries are preferred, but frozen can also be used carefully.

• Author: Martha
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 260
• Sugar: 10
• Sodium: 300
• Fat: 10
• Saturated Fat: 6
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 38
• Fiber: 1
• Protein: 3
• Cholesterol: 40