Blueberry Scone Recipe
Is there anything better than a blueberry scone? Scones strike the perfect balance in several ways. They're not too sweet, but not too savory; they're not too soft, but not too hard. And, they're enjoyable on they're own or with toppings. What more could you ask for from a baked good? While it's easy to buy scones from a bakery, they're even better when you make them at home. And thanks to recipe developer Susan Olayinka's blueberry scones recipe, it's never been easier to do so.
"Scones are a really easy addition to any breakfast or lunch table," Olayinka says. "[They're] not too sweet, and you can [add] any toppings on [them], which is why I like this [recipe]." While Olayinka is a fan of scones in general, she's partial to blueberry ones in particular. "Blueberries add sweetness without adding too much sugar," she explains. So, if you like your baked goods to be slightly less sweet, this blueberry scone recipe is a perfect option!
Gather the ingredients to make blueberry scones
Believe it or not, you don't need a long list of ingredients to whip up a bakery-style baked good. In fact, for this scone recipe, you'll only need eight ingredients — and most of them are likely already sitting in your pantry. You'll need some unsalted butter, all-purpose flour, baking powder, granulated sugar, eggs, heavy cream, vanilla extract, and blueberries. That's it! Of course, there is some room for customization with this recipe. Olayinka notes that you can swap out blueberries for a different kind of fruit, or even opt for nuts or chocolate chips.
Make the scone dough
The butter you use for this recipe needs to be frozen, so it's a good idea to keep it stored in the freezer overnight. It's a little unconventional to work with frozen butter, but you'll actually be grating it into the bowl with the rest of the ingredients, and you can't grate room temperature butter. Once your butter has frozen overnight, preheat the oven to 400 F. Grab a mixing bowl and add in the flour, baking powder, and 1 cup of sugar. Now, grate the frozen butter into the mix, and add the eggs and heavy cream as well. Mix everything together until incorporated — a dough should start to form. Knead this dough for about a minute.
Fold the blueberries into the dough and form triangles
Once you've formed a dough, add in the blueberries and gently incorporate them. Roll the scone dough flat with a rolling pin, aiming for about 1-inch thickness. Now, cut the dough into triangles, capturing that classic scone shape — don't worry about them being perfect! As long as they're roughly the shape of a triangle and about three inches wide, you're good to go. Place the scones onto a parchment paper-lined baking sheet. Finally, take the remaining tablespoon of sugar and sprinkle it across the top of the scones for a little added sweetness and texture.
Bake the blueberry scones and serve
Once your scones are lined up on the baking sheet, pop them into the oven for 15 minutes. You'll know they're done baking when they're a beautiful golden color — and when your kitchen smells liked scones, of course! At that point, you're ready to serve and enjoy these easy homemade scones. Olayinka describes these as "crispy on the outside and soft on the inside," and notes that butter, jam, or clotted cream are all great topping options. The next time you have a craving for a scone, don't run to the nearest bakery — just turn to this simple but delicious recipe, instead!
- 3 ounces unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup + 1 tablespoon white granulated sugar
- 2 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup blueberries
- Place the butter in the freezer the night before. Remove it when you're ready to make the scones.
- Preheat your oven to 400 F. Add the flour, baking powder, and 1 cup sugar to a mixing bowl.
- Grate the frozen butter into the bowl and add the eggs, then the heavy cream.
- Mix together until well incorporated.
- Gently knead the batter for 1 minute.
- Add the blueberries and gently mix again.
- Roll the batter flat with a rolling pin to 1-inch thickness.
- Cut into triangles roughly 3 inches wide and sprinkle 1 tablespoon of sugar across the top.
- Place the scones on a parchment-lined baking sheet and bake for 15 minutes.
- Take the baking sheet out of the oven and the scones are ready to be served.
| Calories per Serving | 422 |
| Total Fat | 18.8 g |
| Saturated Fat | 11.3 g |
| Trans Fat | 0.3 g |
| Cholesterol | 92.1 mg |
| Total Carbohydrates | 57.6 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 25.3 g |
| Sodium | 66.2 mg |
| Protein | 6.2 g |
