This is the best recipe for blueberry scones. They’re completely made from scratch and perfectly studded with fresh or frozen blueberries.
I just bought some blueberries for 99 cents a carton. What’s a girl to do with all those blueberries? Why not make some blueberry scones? These are perfect for a lazy Saturday morning breakfast or a Sunday brunch. This blueberry scone recipe has the best texture and are even better than those yummy ones you can get at Starbucks! It is seriously the best blueberry scone recipe.
Blueberry Scones Questions Answered!
Below are the answers to common blueberry and blueberry scone questions.
Why do my scones crumble when cut?
If your blueberry scones are too crumbly it is most likely due to not enough liquid being used when mixing the dough. It could also be from over mixing the dough.
Why did my scones not rise?
There are a few reasons that could be the cause of your scones not rising. First, check the baking powder to make sure it is not expired. Second, do not add too much flour when kneading. This can dry the dough out quickly and make it too heavy preventing it from rising properly. Lastly, do not knead the dough too much. This can also be a cause of the scones not rising properly.
Are scones better with or without eggs?
According to King Arthur Flour, which lists tips for making scones, it states that you definitely want to include at least one egg in your scone recipe. The reason for this is because eggs add richness to the scones and help the scones’ rise.
What other recipes can I use with blueberries?
Do you have more blueberries to use and you have already made these delicious blueberry scones? Look no further! I have a few other recipes that will fill your blueberry fix in no time. For starters this homemade blueberry cobbler is fabulous. This summer salad with blueberry balsamic dressing is such a refreshing blend for these hot summer nights! Blueberry buckwheat pancakes are a great option for a healthier breakfast. Or you can try these blueberry pancake cupcakes which are everything you love about blueberry pancakes but in cupcake form, yum!
How to make the blueberry scones ahead of time, and how long they are good for:
- Make Ahead: Prepare the recipe below, but stop once you place the scones on the baking sheet. Loosely cover the baking sheet with foil or plastic wrap and chill overnight in the refrigerator. When you’re ready to bake the scones, just follow the rest of the recipe. You may need to add a couple of minutes to the baking time.
- Keep & Store: These will keep in an airtight container at room temperature for up to 3 days. I do not recommend keeping them in the refrigerator, because they tend to dry out in the fridge.
- Freeze: Prepare the recipe below, but stop once you place the scones on the baking sheet. Loosely cover the baking sheet with foil or plastic wrap and freeze until solid, about 2 hours. Then, place the frozen scone dough into a Ziploc bag. They dough will keep for up to 3 months in the freezer. When you’re ready to bake the scones, follow the rest of the directions in the recipe, and bake for 25-30 minutes.
Cooks Note – Blueberry Scones Recipe:
- It’s crucial to shred the butter when it is frozen solid! This will make shredding the butter a lot easier.
- Also, don’t overwork the dough! You want to work the dough as little as possible. This will ensure tender scones!
- You can use frozen berries in this recipe, just don’t defrost them! WHen I do use frozen blueberries, I like to use frozen wild blueberries.
- If you’re feeling adventurous, then substitute blueberries for an equal amount of raspberries, strawberries, or blackberries.
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- baking sheet
- silicone baking mat
- box grater
- liquid measuring cup
- mixing bowl
- rubber scraper
- rolling pin
- bench scraper
FOR THE SCONES:
- 8 Tablespoons unsalted butter frozen
- 1 ½ cups fresh or frozen blueberries
- ½ cup whole milk
- ½ cup sour cream or Greek yogurt
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons grated lemon zest or orange or lime zest
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons unsalted butter melted
- 1 Tablespoon granulated sugar
MAKE THE SCONES:
- First, move the oven rack to the middle position and preheat the oven to 425° Line a baking sheet with a silicone baking mat or parchment paper; set aside.
- Then, using the large holes of a box grater, grate the entire stick of frozen butter, and then freeze the grated butter and fresh blueberries (if you’re using fresh berries) for at least 30 minutes before using them in the recipe.
- In a liquid measuring cup whisk together milk and sour cream; set aside.
- Next, in a medium bowl whisk together flour, sugar, zest, baking powder, baking soda, and salt. Sprinkle the frozen grated butter over the flour mixture, and gently toss in the flour until the grated butter pieces are covered in flour.
- Then, pour the milk mixture over the flour mixture, and use a rubber scraper to gently fold until the dough comes together (be careful not to over-mix!).
- Next, move the dough to a floured countertop or work surface. Sprinkle the top of the dough and your hands with flour and knead for 30 seconds, or until the dough comes together and isn’t too sticky.
- Use a rolling pin to roll the dough into a 12-inch square.
- Use a bench scraper to remove the dough from the countertop and fold the dough into thirds.
- Lift up the short ends of the dough to fold into thirds again (you should have about a 4-inch square stacked dough in front of you). Wrap loosely in plastic wrap and freeze for 10 minutes.
- Then, place the dough on floured work surface and roll into a 12-inch square again. Distribute the blueberries over the surface of the dough, and press them down slightly. Use the bench scraper again to loosen the dough from the work surface.
- Press the dough while your roll it to form a tight log. You should have a 12x4-inch rectangle of rolled dough. Cut the dough into 4 equal pieces and then cut each piece into 2 triangles. You should have 8 triangles of dough.
- Place the triangles on the prepared baking sheet. Brush the dough with melted butter and sprinkle with sugar.
- Finally, bake for 18-24 minutes, or until the tops and bottoms of the scones are golden brown. Transfer the scones to a wire rack and cool at least 15 minutes (if you can wait that long) before serving.