This Blueberries Scones Recipe is a delicious treat for breakfast, brunch, or tea time. A savory and sweet scone recipe packed with tons of blueberry flavor!
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Blueberries Scones Recipe
I just absolutely love a good scone! And this fruit scone recipe has quickly become one of my favorites.
Want to kick them up a notch? Make some lemon glaze to drizzle on top of them and/or add the zest of 1 to 2 lemons into the flour mixture when pulsing for a lemon blueberry flavor.
What is the secret to making good scones?
A few tips for making great scones:
- Use very cold butter! It is important for the butter to be cold and not warm
- Do NOT over mix the dough! Just get it pressed together enough that it holds its shape and is mostly incorporated. Too much mixing and pressing will result in more gluten and a tougher texture.
- Chill the scones before you bake them! Just like with cookies, the chilling helps hold their shape, prevent them from spreading too much, and letting the butter do its magic instead of leaking out. Even just 30 minutes in the fridge will help.
How do I get my scones to rise and be fluffy?
Baking powder is what gives the lift to these pastries!
You want to make sure that your baking powder is still fresh and not expired as it does lose its power over time.
I have also found that the chilling step helps hold the shape on the edges to support the rise, versus spreading out sideways without chilling the dough.
Fresh or Frozen berries?
Both work great!
I love to use the fresh blueberries when I have them on hand, but frozen berries are picked at their peak and taste great.
If you use frozen, you will get streaks of blue or purple throughout the dough from the moisture as you mix but they will taste the same.
And by using two cups of berries in this recipe, the scones will be PACKED with fruit! We are talking multiple berries in every bite.
Want less berries? Use as little as one cup as desired.
What can I substitute for heavy cream in scones?
If you do not have heavy cream on hand, my favorite swap is using whole milk with butter.
For one cup of heavy cream, you will use 3/4 cup whole milk and 1/4 cup butter, melted, and mixed together.
There are a lot of swap options out there based on what you have on hand.
You will incorporate most of the ingredients in a food processor.
Can you do this by hand? Yes. Simply cut the butter into the flour mixture with a pastry cutter, a fork, or your fingers. But it will take much longer. Also, be careful if using your fingers as the heat from your hands will warm up the butter and you might have to stop and pop it in the refrigerator.
The trickiest part of making scones is getting the dough mixed together enough but not overmixing.
You want to almost doubt yourself that you did not mix enough where it has just come together and is maybe even a little unincorporated.
You can see the reasons why overmixing is bad in the sections above. But even if you do end up with a little over mixing, they will still taste amazing!
I make the scones into triangles by pressing the dough into a round cake pan that has been sprayed with nonstick spray before chilling. It makes it SO much easier to make them a beautiful shape.
The chilling is important to help them rise instead of spreading sideways as noted above.
Want to make them into rounds instead of triangles? Follow the instructions for our Peach Scones after the dough is ready.
And I like to brush them on top with a little melted butter and a sprinkle of sugar. The butter helps give them a golden color and the sugar brings a touch of crunch.
- 2 cups all purpose flour
- 3 Tablespoons sugar plus more for sprinkling on top, optional
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 5 Tablespoons butter unsalted, very cold, cut into ½ inch slices
- 2 cups blueberries (approximately 10-11 ounces) (fresh or frozen)
- 1 cup heavy cream
- lemon glaze optional, for topping
- Preheat oven to 450°F (232°C) with the rack on the middle shelf.
- Add the flour, sugar, baking powder, and salt to a food processor. Pulse a few times to mix.
- Scatter the cold butter across the flour. Pulse until it resembles cornmeal or wet sand, approximately 10-12 pulses.
- Pour out the flour mixture into a bowl. Add the blueberries and heavy cream. Mix until just barely incorporated. Do not overmix (a little dry mixture is okay and preferred to overmixing).
- Spray a cake pan with nonstick spray.
- Dump the dough into the cake pan and press into an even layer.
- Refrigerate the dough in the pan for 30 minutes (or longer, see note).
- After chilling, remove the pan from the refrigerator and slam onto the counter or cutting board. Repeat if needed until the dough disk falls out.
- Using a sharp knife, cut the disk in half, then half again in the opposite direction to give you four quarters. Then cut each piece in half again (think like a pizza) to give you 8 triangles.
- If desired, coat with the melted butter and sprinkle with additional sugar for texture and color.
- Place the scones on a lined baking sheet.
- Bake for 13-15 minutes until lightly golden brown. Rotate the baking sheet halfway through baking. Cool on a wire rack for at least 10 minutes. Drizzle with lemon glaze if desired when cool. Store in a sealed container for up to 5 days.