These Blueberry Scones have a crisp exterior and a tender, buttery interior, making them burst with flavor. The dough’s bright, sunny flavor comes from the fresh blueberries and lemon zest. You can’t have a proper breakfast or brunch without these perfectly baked scones.
These blueberry scones are a surefire hit at any gathering. You won’t be able to keep these tender, buttery scones around for very long. These scones have the best texture and flavor. Scones are simple to whip up with ingredients you already have on hand, so if you’re craving them for brunch, there’s no need to rush out to the store first thing in the morning.
Materials Required for This Recipe
- Scones don’t use yeast, so you’ll need baking powder to get them to rise. Check the expiration date on the baking powder.
- To prevent the butter from melting into the dough before baking the blueberry scones, keep the butter in the fridge until it is very cold.
- To make these scones, use either fresh or frozen blueberries. Each bite is packed with juicy blueberries.
- The addition of cream will give your scones a tender, almost cake-like texture. I wouldn’t suggest switching to a lower-fat variety of dairy.
- ▢2 cups all-purpose flour (240g)
- ▢⅓ cup granulated sugar plus more for sprinkling (66g)
- ▢2 teaspoons baking powder
- ▢½ teaspoon salt
- ▢½ cup cold unsalted butter cubed (113g)
- ▢1 cup fresh or frozen blueberries (6oz / 170g)
- ▢zest of 1 lemon
- ▢¾ cup heavy cream (180mL)
- ▢1 large egg
Method for Preparing Blueberry Scones
- Mix the dry ingredients (flour, sugar, baking powder, and salt) in a large bowl.
- Put in the butter pieces.
- Use a pastry blender or your fingers to cut the butter into the flour until the pieces are the size of small peas.
- The lemon’s zest should be added to the bowl.
- Add the blueberries and mix well.
- Combine the egg and cream in a separate bowl and whisk until smooth. Pour into the bowl with the flour. Just until the mixture is mostly moistened, mix it together with your hands or a silicone spatula.
- Spread the dough out on a surface dusted with flour. Form it into a ball by gently kneading it a few times.
- Form a disc of dough about 8 inches in diameter. Separate into 8 equal pieces.
- Cut into wedges and freeze for 20 minutes on a small baking sheet lined with parchment paper or a silicone baking mat. Next, brush the scones with more cream and place them on a large baking sheet.
- Bake for 20–25 minutes, or until the bottom edges are golden and the tops are lightly browned and sprinkled with sugar. Wait at least 10 minutes for the blueberry scones to cool before serving.
HOW TO MAKE THIS RECIPE LIKE A PRO
- Take care when determining the flour quantity. If you add too much flour, the dough will be dry and the resulting blueberry scones will not rise and will be crumbly.
- A scale is the most accurate tool for measuring flour. If you don’t have a flour sifter, you can use a spoon to aerate the flour before sprinkling it into a measuring cup and then leveling it off with a knife.
- You need to use cold butter. The butter chunks will melt during baking, resulting in tender, flaky scones.
- The dough should not be overworked. Forbidden is the formation of gluten! Scones will turn out chewy if you spend too much time kneading the dough.
To prevent the dough from sticking when cutting, dust the knife or bench scraper with flour. Flouring your hands is another option.
- Don’t twist the cutter as you press down on the dough or the scones won’t rise properly.
- If you want to use frozen blueberries, just throw them in the dough while they’re still frozen. Since you’re using much colder fruit, the bake time may increase by a few minutes. On the plus side, the scones will freeze better thanks to the cold fruit
- The blueberries in these scones should be added at the very end so that their juices don’t soak into the dough if you’re using frozen blueberries.
Can I make scones with milk instead of cream?
If you want your blueberry scones to have a tender crumb, I suggest using cream.
TO KEEP SCONES MOIST, HOW DO YOU?
The scones will dry out if you overbake them. The scones can be kept for three days at room temperature in an airtight container lined with paper toweling. Scones won’t go stale in the airtight container while they’re sitting out.
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