Blueberry Scones

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Brunch is by far my favorite meal of the day. I love it so much that we opted for brunch at our wedding. There just something about warm scones, eggs, and bacon for breakfast. I was introduced to these blueberry scones while in Ireland too. My friend whipped up a huge batch for a group and we devoured them. They were not-too-sweet and just perfect!

Blueberry Scone Recipe

Scones may seem a bit intimidating, but they are really easy once you get the hang of it. One of my friends got married this year and I was putting together the bridal shower menu. I knew I had to make scones! I picked up some fresh blueberries and got to work…

Ingredients for Blueberry Scones

  • FlourI use regular everyday flour but you can use half whole wheat flour and regular flour.
  • SugarRegular white flour works well.
  • ButterCold is best!
  • Blueberries – Fresh or frozen both work great.
  • Heavy whipping cream
  • Baking powder
  • Salt
  • Eggs
  • Vanilla

Not a blueberry fan? You can make these scones with or without the berries of your choice!

Tips for making Blueberry Scones:

  • Parchment paper is your friend. It is inexpensive, disposable and grease and water-resistant.
  • Always mix your dry ingredients together first.
  • Use COLD butter and cut the butter into small pieces. This will make it easier to blend into the flour mixture.
  • If you don’t want to hand mix the flour and butter you can use your food processor to pulse the mixture.
  • Use room temperature eggs every time you bake.
  • Do not to over mix this will create tough dense scones.
  • Be sure to use a lightly floured surface. If you use too much flour your scones will become heavy and dry.
  • Don’t overwork your dough when you kneed it.
  • Your dough circle should be about 6-7 inches.
  • I like to sprinkle raw sugar on top for a nice crunchy texture.

Blueberry Scones

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By Donna Shenk Serves: 16
Prep Time: 20 Cooking Time: 15

This blueberry scones recipe is perfect for your weekend brunch.

Ingredients

  • 4 Cups flour
  • ½ Cup sugar
  • 4 tsp. baking powder
  • ¼ tsp. salt
  • ⅔ Cup cold butter (I used salted but unsalted is best)
  • 2 large eggs beaten
  • 2 tsp. vanilla extract
  • 1 Cup heavy whipping cream
  • 1 large egg beaten
  • 1 Tbs. heavy cream
  • ⅛ cup raw sugar
  • 1½ cup blueberries fresh or frozen

Instructions

1

Preheat oven to 375 degrees.

2

Line your baking sheet with a foil or parchment paper.

3

Whisk together dry ingredients (flour, sugar, baking powder and salt).

4

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two forks until it looks like crumbs. You can also use your food processor to pulse the mixture.

5

In a small bowl combine the whipping cream, beaten egg and vanilla.

6

Add this mixture to dry ingredients

7

Add the blueberries

8

Gently stir until just combined. Be sure not to over mix.

9

Divide your dough in two

10

Turn one ball of dough out onto a lightly floured surface.

11

Knead dough gently just a few times. Don't overwork.

12

Create a small thick circle with the dough, about 1½ inches thick. Your circle should be about 6-7 inches.

13

Cut this circle into 8 triangular sections. (like a pizza!)

14

Repeat steps with second ball of dough.

15

Mix the eggs and heavy cream and brush on top of the scones. I also sprinkle raw sugar on top for a nice crunchy texture.

16

Bake for about 15 minutes, until light brown.

17

Once cool sprinkle with powdered sugar if you'd like.

18

Enjoy!

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