These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and delicate flaky facilities. Crunchy coarse sugar and creamy vanilla icing are the right ending touches!
I initially revealed this recipe in 2014 and have since added new photographs and a video tutorial.
Scones. You both love them or hate them. I used to fall within the latter class, passing on them in favor of muffins or fast breads. Scones can style fairly dry, akin to lackluster triangles of cardboard. No thanks.
However my opinion on scones took a complete 180 a couple of years in the past after I attended a cooking occasion within the Panera Bread take a look at kitchen. Seems that I’ve been consuming all of the unsuitable scones as a result of when completed proper, these candy treats sit tiptoe right into a world of pastry perfection.
Since then, I mastered chocolate chip scones, ham & cheese scones, cinnamon scones, lavender scones, and strawberry lemon scones. I take advantage of the identical grasp scone recipe for every taste, a components promising the BEST scone texture. By the way in which, I wrote a complete submit dedicated to my favourite base scones recipe. In the present day we’re making blueberry scones, which is undoubtedly my favourite scone taste.
There’s no denying these are the perfect blueberry scones on the planet. Sturdy assertion, proper? Belief me.
These Blueberry Scones Have:
- Candy crumbly edges
- Tender, moist facilities
- Crunchy golden brown exterior
- Buttery wealthy taste
- An overflow of blueberries
- Mega vanilla icing drizzles
Let’s make them!
Blueberry Scone Elements
Nothing however primary components coming collectively to provide one thing extraordinary. 🙂
- Flour: 2 cups of all-purpose flour is my customary quantity, however set additional apart for the work floor and your fingers.
- Sugar: I follow round 1/2 cup of sugar for this scone dough. Be happy to barely lower, however needless to say the scone taste and texture will barely change.
- Baking Powder: Provides raise.
- Salt, Cinnamon, & Vanilla Extract: Add taste.
- Chilly Butter: Apart from flour, chilly butter is the primary ingredient in blueberry scones. It provides taste, flakiness, crisp edges, and rise. Extra on butter beneath!
- Heavy Cream: For the perfect tasting pastries, follow a thick liquid equivalent to heavy cream. Buttermilk works too! For a nondairy possibility, strive utilizing full-fat canned coconut milk. Keep away from thinner liquids equivalent to milk or almond milk—you’ll be headed down a a method road to dry, bland, and flat scones.
- Egg: Provides taste, raise, and construction.
- Blueberries: Use contemporary or frozen blueberries. If utilizing frozen, don’t thaw.
Earlier than baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and delightful golden sheen. Extremely advisable!
Frozen Grated Butter
Frozen grated butter is essential to blueberry scone success.
Like with pie crust, work the chilly butter into the dry components. The chilly butter coats the flour. When the butter/flour crumbs soften because the scones bake, they launch steam and pockets of air. These pockets add a flaky heart, whereas holding the perimeters crumbly, crunchy, and crisp. Refrigerated butter may soften within the dough as you’re employed with it, however frozen butter will maintain out till the oven. And the finer the items of chilly butter, the much less the scones unfold and the faster the butter mixes into the dry components. Keep in mind, you don’t wish to over-work scone dough.
I like to recommend grating the frozen butter with a box grater.
Find out how to Make Blueberry Scones
Blueberry scones are a fast and simple breakfast pastry recipe. Since there’s no yeast, they go from the blending bowl to the oven comparatively shortly. First, combine the dry components collectively. You want flour, sugar, baking powder, salt, and cinnamon. Second, reduce chilly butter into the dry components. You need to use a pastry cutter, 2 forks, or your fingers. A meals processor works too, however it typically overworks the scone dough. To keep away from overly dense scones, work the dough as little as potential.
Subsequent, whisk the moist components collectively. You want heavy cream, 1 egg, and vanilla extract. Pour the moist components into the dry components, add the blueberries, then gently combine collectively. Kind the dough right into a disc on the counter, then reduce into 8 wedges.
Considered one of my tips! To acquire a flaky heart and a crumbly exterior, scone dough should stay chilly. Chilly dough gained’t over-spread both. Subsequently, I extremely suggest you chill the formed scones for not less than quarter-hour previous to baking. You’ll be able to even refrigerate in a single day for a fast breakfast within the morning.
After that, bake the scones till golden brown.
The scones are implausible heat out of the oven, however style even higher with a drizzle of vanilla icing on prime. The icing is completely non-compulsory, however it is best to by no means cross up the possibility to decorate! It seeps down into the cracks and crevices, including much more candy taste. A dusting of confectioners’ sugar is tasty too!
Extra Important Breakfast Recipes
My Favourite Blueberry Scones
Prep Time: half-hour
Cook dinner Time: 25 minutes
Whole Time: 1 hour
Yield: 8 massive scones
Class: Breakfast
Methodology: Baking
Delicacies: American
Description
These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and delicate flaky facilities. Learn by the recipe earlier than starting. You’ll be able to skip the chilling for quarter-hour previous to baking, however I extremely suggest it to stop the scones from over-spreading.
Directions
- Whisk flour, sugar, baking powder, cinnamon, and salt collectively in a big bowl. Grate the frozen butter utilizing a box grater. Add it to the flour combination and mix with a pastry cutter, two forks, or your fingers till the combination comes collectively in pea-sized crumbs. See video above for a more in-depth have a look at the feel. Place within the fridge or freezer as you combine the moist components collectively.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract collectively in a small bowl. Drizzle over the flour combination, add the blueberries, then combine collectively till every part seems moistened.
- Pour onto the counter and, with floured fingers, work dough right into a ball as greatest you may. Dough might be sticky. If it’s too sticky, add somewhat extra flour. If it appears too dry, add 1-2 extra Tablespoons heavy cream. Press into an 8-inch disc and, with a pointy knife or bench scraper, reduce into 8 wedges.
- Brush scones with remaining heavy cream and for additional crunch, sprinkle with coarse sugar. (You are able to do this earlier than or after refrigerating within the subsequent step.)
- Place scones on a plate or lined baking sheet (in case your fridge has area!) and refrigerate for not less than quarter-hour.
- In the meantime, preheat oven to 400°F (204°C).
- Line a big baking sheet with parchment paper or silicone baking mat. After refrigerating, prepare scones 2-3 inches aside on the ready baking sheet(s).
- Bake for 22-25 minutes or till golden brown across the edges and evenly browned on prime. Take away from the oven and funky for a couple of minutes earlier than topping with vanilla icing.
- Leftover iced or un-iced scones maintain effectively at room temperature for two days or within the fridge for five days.
Notes
- Freeze Earlier than Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. As soon as comparatively frozen, you may layer them in a freezer-friendly bag or container. Bake from frozen, including a couple of minutes to the bake time. Or thaw in a single day, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones earlier than topping with icing. I often freeze in a freezer-friendly bag or container. To thaw, pass over on the counter for a couple of hours or in a single day within the fridge. Heat within the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
- In a single day Directions: Put together scones by step 4. Cowl and refrigerate in a single day. Proceed with the recipe the next day.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Box Grater | Pastry Cutter | Whisk | Rubber Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
- Over-spreading: Begin with very chilly scone dough. Count on some unfold, but when the scones are over-spreading as they bake, take away from the oven and press again into its triangle form (or no matter form) utilizing a rubber spatula.
