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

This Blueberry Scone recipe is easy and delicious!
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 8

Ingredients

  • 4 Cups flour
  • ½ Cup sugar
  • 4 tsp. baking powder
  • ¼ tsp. salt
  • 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
  • cup raw sugar
  • cup blueberries fresh or frozen

Instructions

  • Preheat oven to 375 degrees.
  • Line your baking sheet with a foil or parchment paper.
  • Whisk together dry ingredients (flour, sugar, baking powder, and salt).
  • 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.
  • In a small bowl combine the whipping cream, beaten egg, and vanilla.
  • Add this mixture to dry ingredients
  • Fold in the blueberries
  • Do not to over mix.
  • Divide your dough into two balls
  • Turn one ball of dough out onto a lightly floured surface.
  • Knead dough gently just a few times. Don’t overwork.
  • Create a small thick circle with the dough, about 1½ inches thick. Your circle should be about 6-7 inches.
  • Cut this circle into 8 triangular sections. (like a pizza!)
  • Repeat steps with the second ball of dough.
  • 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.
  • Bake for about 15 minutes, until light brown.
  • Once cool sprinkle with powdered sugar if you’d like.

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