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This Blueberry Scones Recipe creates the most wonderful tender and flakey scones with a hint of lemon. They make the perfect addition to any breakfast, brunch or morning snack. Plus, they are excellent packed in lunches for the kids or hubby!
What exactly are scones you ask? Well I like to describe them as a very fancy biscuit that can be sweet or savory. There texture resembles that of biscuits but just a bit more dense. Typically they are wedged shape, but there is no law saying they have to be. You can make them circle with biscuit cutters or even go the super easy route and make drop scones using an ice cream scoop.
These scones come together quick with a simple dough and are bursting with fresh blueberries, but can also be made with frozen blueberries. It's an easy base recipe that I keep altering with different flavors. Here are some other flavors I've created: Chocolate Chips Scones, Pumpkin Scones, Banana Scones and Double Chocolate Chip Scones.
Blueberry Scone Ingredients
- Unbleached All Purpose Flour
- Baking Powder
- Cold Salted Butter
- Lemon Zest
- Flour: Can substitute with whole wheat flour but reduce the amount by ¼ cup. Whole wheat flour is denser, so to keep the same texture as the scone reduce the amount of whole wheat flour when substituting. The scone will also be darker in color when using whole wheat flour.
- Cold Salted Butter: Unsalted butter can be used, I would recommend upping the salt to ½ teaspoon.
- Milk: Heavy cream or buttermilk are good substitutes and make the scone much richer and delicious. I use milk because I always have it on hand, but when I have some cream I'll use it!
- Lemon Zest: Orange zest is another good citrus that would be lovely in these scones.
- Blueberries: Fresh or frozen blueberries will work in this recipe. If using frozen, thaw and drain first.
How to Make Tender Blueberry Scones
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Then add the cubed cold butter and using a pastry cutter or your hands, cut the butter into the flour until resembles course crumbs.
- Add the lemon zest along with the milk and vanilla. I add the vanilla to the milk and pour them in together.
- Stir it together just until the dough starts to come together.
- Add the blueberries and gently fold the dough with your hands until it all comes together being careful not to burst any of the blueberries.
- Place the dough on a parchment lined baking sheet and gently pat into a 8 inch circle about an inch or so thick.
- Using a dough cutter, pizza cutter or sharp knife, cut the dough into 8 even triangles.
- Arrange the triangles on the baking sheet leaving at least 2 inches between them.
- Sprinkle the tops of the scones with some extra sugar.
- Bake the scones in a 375°F preheated oven for 15-18 minutes until the scones are golden brown on the bottom and edges.
Tips for the BEST Scones
- Fluff your flour before measuring. Flour can become packed and won't measure accurately which can make the scone dry and the dough hard to work with. Fluff it a few times with the measuring cup or use a whisk right in your flour container. Then measure and level off the flour.
- Use very cold butter, or even grated frozen butter. Cold butter is key to getting the flakey texture.
- Leave pieces of butter in tact. You should still be able to see pea sized or sheets of butter.
- After the butter is cut into the flour, work quickly so the butter doesn't warm up too much.
- Do not over work the dough. Fold the dough until it comes together. This will create layers helping the scone to stay tender and flakey.
- To make these scones extra luscious, brush the tops of them with heavy cream before sprinkling with extra sugar. You won't regret it!
- If you think the dough is too dry and not coming together, you can add milk 1 tablespoon at a time.
How to Store Blueberry Scones
These scones are best stored in an air tight container on the counter, in pantry or bread box. They'll last for 3-4 days at room temperature. I don't like to store them in the fridge because they will dry out and become stale, and nobody enjoys a dried out scone.
These scones do freeze well! Once cooled, add the scones to a freezer safe container. They'll last 3-4 months in the freezer. To thaw the scones, thaw at room temperature for a couple hours.
FAQ About Blueberry Scones
There is no secret, it is all in the recipe and technique. Use very cold or even frozen butter to make them flakey. Don't overwork the dough it will become dense and tough. Fold it gently to create layers to keep it tender.
Absolutely. This recipe was tested multiple times with only milk. When I have cream on hand, I do use it because it makes the scones richer. Milk is always my go to though.
Baking powder in this recipe is what will make the scone rise and be fluffy. Make sure your baking powder is fresh and not expired. Also, don't work the dough too much, it will result in a denser scone and the baking powder won't react as well.
More Breakfast and Brunch Recipes to try:
- Biscuits & Gravy
- Homemade Buttermilk Pancakes
- Easy Blueberry Muffins
- Favorite French Toast
- Chocolate Chip Waffles
- Applesauce Carrot Breakfast Muffins
- Whole Wheat Banana Pancakes
- Easy Homemade Bagels
- Monkey Bread
Blueberry Scones Recipe
- Preheat oven to 375°F.
- In a large bowl whisk together flour, sugar, baking powder, and salt.
- Cut the butter into the flour mix until is resembles course crumbs.
- Stir in the lemon zest, milk and vanilla just until the dough starts to come together.
- Add the blueberries to the bowl and gently fold the dough until it all comes together being careful not to burst the blueberries.
- Turn the dough onto a parchment lined baking sheet and gently pat it into an 8 inch circle about 1 inch thick.
- Cut the dough into 8 even triangles with a dough cutter, pizza cutter or knife.
- Arrange the triangles on sheet pan 2 inches apart.
- Sprinkle tops of scones with extra sugar.
- Bake for 15-18 minutes until bottoms and edges are golden brown.