Today, I want to share my easy-to-make blueberry scones recipe with you, it’s so good. I have lived in Utah most of my life and we have made “bread scones” for many years, but this recipe is different.
This one is more like cake, it’s moist inside and crusty on the outside. Here is my other scone recipe, How To Make Scones.
What I like about this recipe is the fact that you can make it with just about any fruit. I saw blueberries at Costco, so I grabbed a few containers even though this recipe only calls for 1-1/2 cups fresh or frozen blueberries.
I don’t ever remember seeing fresh blueberries this big. What a difference it made to the results of this recipe, the blueberries were to be found throughout the scone.
Who doesn’t love fresh blueberries, right? They sure made for a delicious flavor.
It seems like you either love scones or you don’t? I think that is mainly due to people remembering most scones are deep-fried in oil, much to the displeasure of those trying to watch their weight.
I love this recipe because they are not dry and crispy. A scone is flour-based and can be made with or without fruit. They are fluffy, lightly sweetened, and dense. Is your mouth watering yet?
Blueberry Scones Recipe
Kitchen Items You May Need:
Blueberry Scones Recipe
Step One: Gather Your Ingredients
The first step is always gathering the ingredients. I would stock Sugar In The Raw (it’s a coarse sugar), it’s perfect to sprinkle on top of sweetbreads and muffins, and of course, scones!
Step Two: Combine Dry Ingredients
Combine the dry ingredients, white flour, sugar, baking powder, cinnamon, and salt all together. Set the bowl aside. Grab a bowl and whisk the heavy cream, egg, and vanilla together.
Step Three: Grate the Butter – Combine with Dry Mixture
Grate the butter with a cheese grater. Combine the dry ingredients with the grated butter and cut it in with a dough cutter.
Step Four: Stir in Blueberries
Combine the dry mixture with the wet heavy cream mixture, and stir in the blueberries.
Step Five: Knead the Dough
Look at these BIG beautiful blueberries!! The dough will be sticky, pour the dough onto a floured countertop. Knead the dough, add more flour if too wet, and add more cream if too dry.
Step Six: Mound the Dough
Mound the dough into an 8-inch circle.
Step Seven: Cut the Dough
Cut the dough with a dough scraper into 8 sections.
Step Eight: Prepare the Cookie Sheet
Place parchment paper onto a cookie sheet and place the circle of scones onto it. Keep them close together so the dough will rise up and not spread out.
Step Nine: Cool in Fridge – Spread Cream
Place the cookie sheet in the refrigerator for 15 minutes to rest and chill.
Brush the extra heavy cream on the scones and sprinkle with coarse sugar.
Preheat the oven to 400°F – 204°C. Bake for 20-25 minutes, or until golden brown.
This is so good, it’s almost like a piece of blueberry pie, but it has a cake texture. It’s moist and has a bit of a crunchy top with the coarse sugar sprinkled right before baking.
- 2 cups white flour (plus some for the countertop)
- 1/2 cup white granulated sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter (cold) You will "grate" it.
- 1 egg
- 1/2 cup heavy cream (plus 2-3 tablespoons for brushing)
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups fresh blueberries (or frozen-do not thaw)
- Coarse sugar (for sprinkling)
Combine the dry ingredients, white flour, sugar, baking powder, cinnamon, and salt together. Set the bowl aside. Grate the butter with a cheese box grater. Combine the dry ingredients with the grated butter and cut it in with a dough cutter. Grab a bowl and whisk the heavy cream, egg, and vanilla together. Combine the dry mixture with the wet heavy cream mixture, and stir in the blueberries. The dough will be sticky, pour the dough onto a floured countertop. Knead the dough, add more flour if too wet, add more cream if too dry. Mound the dough into an 8-inch circle. Cut the dough with a dough scraper into 8 sections. Place parchment paper onto a cookie sheet and place the circle of scones onto it. Keep them close together so the dough will rise up and not spread out. Place the cookie sheet in the refrigerator for 15 minutes to rest and chill. Brush the extra heavy cream on the scones and sprinkle with coarse sugar. Preheat the oven to 400°F – 204°C. Bake for 20-25 minutes or until golden brown.
How do I store the blueberry scones?
I cover mine with plastic wrap and store them on the countertop for 3-4 days.
Can I freeze them after baking them?
Absolutely, you can freeze them. Wrap them tightly in an airtight container or plastic wrap and place them in a freezer bag for up to 2 months.
Can I freeze the dough before baking them?
I have never done this, so I can’t recommend it.
Why are my scones so crumbly?
If the dough is dry the scones will be dry and crumbly. Try adding a bit more cream to the dough. Please remember, the dough should be sticky.
Can I use another fruit in place of the blueberries?
Mark and I both love berries. You could try almost any berry you like to eat when they’re cooked. I think other fruits could fit in the recipe too. I’m always one who likes to experiment with recipes, just make sure all the ingredients are fresh.
Based on my experience with this scone recipe, I’d be tempted to use berries or chunks of other fruits on the large size. It adds so much to the flavor and texture.
Is a scone a biscuit or a cake?
A scone is a cake with a buttery taste because it’s made with flour and lots of butter spread throughout the dough.
What can I serve with these?
- Hot Cocoa or Hot Chocolate
- Orange Juice
- Fresh Fruit
- Scrambled Eggs
- Fried Eggs
- Ice Cream
- Whipping Cream
What types of get-togethers are these perfect for?
- Breakfast at Home
- Sunday Breakfast
- Tea Parties
- Any time you want a special treat
I hope you try my easy-to-make blueberry scones recipe. If you do, let me know how it turned out for you. I love hearing from you! Please keep prepping and stocking, we must. May God Bless this world, Linda