Light and simple, these scrumptious bakery-style Blueberry Scones are made with real, wholesome ingredients, and come together in a snap. They’re sure to be a hit with the whole family!
Easy Bakery-Style Scones, Baked from Scratch!
Scones are a classic British treat! Whether you have them as a snack, dessert, or a quick breakfast on the go, these gently crumbly treats are like a cross between buttery shortbread and light, doughy biscuits!
This easy Blueberry Scone recipe includes real blueberries, fresh buttermilk, and basic pantry staples like flour and butter, to create the perfect fruit-studded scone.
Best of all these blueberry scones are so simple, even beginner cooks can easily make them, with no hassle! In fact, scones make a great recipe for kids to help out with. The dough is an easy, unyeasted dough that is made in one bowl and shaped on the baking sheet. Easy!
What You’ll Need
I love using buttermilk in this recipe to give extra flavor to the scones, but if you don’t have any, or just don’t want to use buttermilk, you can substitute cream instead. The turbinado sugar adds a great touch, but it can also be omitted if you prefer! You’ll still have perfect, crumbly, creamy scones.
- Granulated Sugar:
- Baking Powder
- Butter: I use unsalted butter, chopped into small pieces.
- Buttermilk: Buttermilk just adds a bit of moisture to the scones, preventing them from becoming dry and unbearably crumbly.
- Vanilla Extract
- Turbinado Sugar: Turbinado sugar makes a lovely, optional sprinkling on top of your scones.
Can I Substitute Frozen Blueberries for Fresh?
While fresh blueberries are preferable, frozen blueberries work just fine. It may take a few minutes longer for your scones to bake with frozen blueberries, but they will be delicious just the same. Plus, they’re often cheaper and of better quality during the off-season.
Let’s Make Blueberry Scones!
These scones are unbelievably easy to make. Just preheat your oven, make your dough, and bake.
- Prep Your Oven and Baking Dish. First of all, preheat your oven to 400˚F. While it heats up, line a baking sheet with parchment paper. (Alternatively you can grease your baking sheet with oil.)
- Combine the Dry Ingredients and Butter. Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter, and cut it into the flour using a pastry cutter, a fork, or two knives. Cut until the butter and flour resemble fine crumbs.
- Add the Wet Ingredients. Next, stir in the buttermilk, egg, and vanilla extract. Stir until the dough is just combined – don’t overmix. Next, fold your blueberries into the dough very gently.
- Shape and Top the Scones. Turn out the dough onto your prepared baking sheet. Then shape the dough into a circle, and cut the circle into 8 wedges (like you would slice a pizza). Spray the tops of the scones with cooking oil and sprinkle with raw sugar, if using.
- Bake! Bake for 20 to 23 minutes, or until they are golden-brown on top. Enjoy!
What is the Secret to Making Scones Rise?
Don’t over-mix. Over-mixing will make the batter denser, which means that it will not rise to its full potential. Making sure you are using fresh baking powder can also be a big part of it – if the baking powder isn’t fresh, it won’t work as well.
Finally, always measure carefully. Don’t pack flour into your measuring cup – drop the flour into the cup with a spoon, and level off the excess with a knife. Packing in the flour will create dry, un-risen scones.
Helpful Tips and Tricks
Blueberry scones are already so simple, but there’s nothing wrong with making it a little simpler! Here are a few helpful hints for making this classic British recipe.
- Crumbly Dough: If your dough seems too crumbly, don’t hesitate to add a bit more buttermilk. Add a tablespoon at a time to help the dough stick together a little bit more.
- Cold Butter: It is better to use cold butter for scones. Soft butter melts too quickly and abosrbs right into the dough as it bakes. Cold butter will melt a little more slowly, creating steam, and helping the scones to rise.
- Frozen Blueberries: Don’t thaw your blueberries if they are frozen. Stir the frozen berries right into the dough. If they are all frozen together, let them thaw slightly and then break them apart.
Blueberry scones are a light snack, perfect as-is, or with a cup of tea or coffee. But scones also work well with a number of toppings, including:
- Whipped Cream
- Clotted Cream
- Fresh Fruit
- Softened Butter
How to Store and Reheat Extras
- You can store your blueberry scones easily in a food storage bag, or an airtight container. If you store them in a bag, press as much air as possible out before sealing. This helps keep them fresh.
- To reheat your scones, simply place them in the microwave for a few seconds, or heat in the oven at 350˚F until warm.
Can I Freeze Scones?
- Yes, you can freeze these tasty little bites of goodness. Let your baked scones cool to room temperature, then wrap each one in saran wrap before placing it in an airtight, freezer-safe container.
- They will keep for up to 3 months.
- Thaw overnight in the fridge or on the counter for a few hours before digging in.
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, chopped into small pieces
- ½ cup buttermilk
- 1 large egg, lightly beaten to break up the yolk
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries, (if using frozen, do not thaw the blueberries)
- Turbinado sugar, for sprinkling, optional
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon fresh lemon juice
- Preheat oven to 400˚F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl whisk together the flour, sugar, baking powder, and salt.
- Add in the butter pieces; cut in the butter using a pastry blender or a fork to form fine crumbs.
- Stir in the buttermilk, egg, and vanilla; mix just until combined.
- Using a spatula, fold in the blueberries.
- Turn out the dough onto previously prepared baking sheet.
- Flour your hands and shape the dough into a circle.
- Using a sharp knife, cut the circle into 8 wedges.
- Spray tops with cooking oil and sprinkle with turbinado sugar, if using.
- Bake for 20 to 23 minutes, or until golden on top.
- In the meantime prepare the glaze by combining the powdered sugar, milk, and lemon juice in a mixing bowl; whisk until everything is completely incorporated and no lumps appear. Add more liquid, if needed. For a thicker glaze, add more powdered sugar.
- Remove scones from oven and transfer to a wire rack.
- Set aluminum foil under the wire rack to catch the drippings of the glaze.
- Drizzle the glaze over the blueberry scones.