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Tender homemade blueberry scones filled with fresh blueberries and baked to golden perfection are topped with a vanilla glaze for the perfect summer fruit treat.
EASY BLUEBERRY SCONES
Our blueberry scone recipe has a long list of directions but really is easier than it looks. We have listed out every step to ensure that you can be successful.
Fresh blueberries are my favorite in scratch-made blueberry scones. I even pick through the fresh blueberries and use the smallest ones in the bunch so I can get more into every scone. You don’t have to go to all this trouble though, it’s just the way I do it.
Frozen blueberries can be used too. Do not thaw them or they will break apart and turn the dough blue. If the blueberries happen to be in one big lump, a quick smack or two on the counter should break them apart.
Do not use any canned fruit in this recipe. It is too wet and the berries are too fragile.
CHOOSING THE BEST FRESH BLUEBERRIES
Blueberries are the star of this recipe so they need to be the best ones available.
Blueberries are generally sold in clear plastic containers which allow viewing most of the berries. Take a good look around the entire container and check for mold, broken berries, and shriveled berries.
Also, check for any red berries, those aren’t ripe. Unlike other fruits, blueberries do not continue to ripen after picking.
PREPARING BLUEBERRIES FOR BAKING
Fresh blueberries need to be washed and allowed to dry prior to using. Even if the blueberries look clean there could be some unseen dirt and no idea how many dirty hands have touched them and you really don’t want that in your scones.
Place the blueberries into a colander and give them a good rinse. The washed berries can be left to drain and air dry. It isn’t something I do, no patience.
Instead, you can give the blueberries a good shake to get rid of the excess water and then dump them onto a layer of paper towels or a kitchen towel and gently roll them around.
While drying the berries, look for any random little stems and remove them. Now the blueberries are ready for using in recipes or eating out of hand!
If you’re using frozen blueberries there isn’t any prep. Just open the bag and measure out the correct amount. These have already been washed.
This is an easy blueberry scone recipe, so all-purpose flour is used because most people have it on hand. There is no need to rush out and buy a specialty flour for this.
If you really want to use pastry flour for a more tender scone the measurement is the same.
Bread flour should never be used in scones, it has way too much gluten.
Some bakers swear that cake flour is the way to go. I think my scones go stale within minutes of cooling when using cake flour.
INCORPORATE BUTTER INTO SCONE DOUGH
Butter can be worked into four by using a pastry cutter, two butter knives, a fork, or your fingertips.
Grating cold butter before mixing makes it easy. I prefer the smaller holes on a grater. A zester could be used too, it just takes more work to get the butter through the tiny holes and the tiny butter pieces will quickly turn soft.
After the butter has been grated I toss it with the flour and then rub it between my fingertips just until coarse crumbs start to form. If the butter gets too soft, everything will need to go into the refrigerator until the butter is cold again.
Once the dough is on a floured surface, it may need some gentle coaxing to get it into a ball before patting. Try pressing the dough together and gently knead a few times if necessary. Try not to break any blueberries.
To get evenly sized scones, pat the dough into an 8-inch circle, about 1-inch thick.
Cut the circle in half with a large sharp knife. Then cut it in half again to make 4 pieces.
Cut each of the 4 pieces into half to make 8 scones.
You will cut into some blueberries, it will be ok. Don’t be surprised if the middle of the blueberries bought in the store aren’t blue. They may be green or yellow. This is normal, see the photo above for some of the pulp that came out of a blueberry when I cut the scones.
You can see it more clearly in the next 2 photos.
Melted butter and sugar are my favorite topping.
It’s applied before baking so you might find the best success with decorators sugar on the top because it doesn’t melt. It provides a big crunch too, a nice contrast to the tender scone. An egg wash can be used instead of melted butter.
Adding a vanilla or lemon glaze to blueberry scones is perfectly acceptable.
You can even use the sugar before baking and then glaze you scones later. I do!
STORING BLUEBERRY SCONES
Freshly baked blueberry scones will stay fresh at room temperature for 1 to 2 when wrapped in plastic wrap or stored in an airtight container. They will remain fresh for up to one week when stored in the refrigerator.
Scones can be stored in the freezer for up to 3 months when stored in airtight freezer containers. See the tips listed below for freezing unbaked blueberry scones for fresh baking later.
HOW TO REHEAT LEFTOVER BLUEBERRY SCONES
To heat room temperature scones, wrap in a paper towel and heat in a microwave on high for 15 to seconds. Refrigerated scones will need 40 to 45 seconds.
Frozen scones will do best when allowed to thaw before heating in a microwave.
TIPS FOR MAKING SCONES
- Start with super cold butter, a few minutes in the freezer is helpful
- Do not overwork the dough
- Only use as much liquid as needed to hold the dough together
- Work fast so the butter stays cold, freeze the scones for 10 to 15 minutes before baking if the kitchen is really warm
- Do not use a rolling pin when forming, gently shape the dough using light finger and hand pressure.
- Do not overbake scones, they are meant to be cooked but moist in the middle
- Do not let them sit out for too long or they will turn hard
- Freeze unbaked scones for baking later rather than planning for leftovers, no need to thaw, just add 3 to 5 extra minutes to the baking time
MORE SWEET TREAT RECIPES YOU MIGHT LIKE
- 10 tablespoons cold salted butter divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated white sugar
- 1 large egg
- 1/3 cup sour cream Greek yogurt can be substituted
- 3 tablespoon heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 3 tablespoons decorator’s sugar or other coarse sugar
- Blueberry Scones
- Place 8 tablespoons (1 stick) of butter in freezer.
- Preheat an oven to 400⁰F.
- Sift flour and baking powder into a large mixing bowl.
- Add the sugar to the flour and stir to combine.
- In a small bowl add the egg, yogurt (or sour cream), along with the heavy cream or milk and stir to combine. Set aside.
- Remove the butter from the freezer and grate, using the small holes on a grater, into the flour and sugar mixture.
- Toss the butter in the flour mixture until the butter is coated. Separate any clumps of better as best as you can until there are no large lumps of butter left.
- Rub the flour and butter with your fingers until it forms coarse crumbs.
- Pour the egg mixture over the flour and butter and stir just until everything is moist. Do not overwork the dough.
- If the dough will not come together by squeezing or patting, add cream or milk 1 tablespoon at a time until it does.
- Add the blueberries and gently stir to combine, trying not to break too many blueberries.
- Liberally flour a silicone baking sheet, wax paper, or a counter and put dough on it.
- Lightly sprinkle the top of the dough with flour and gently knead the dough a few times, trying not burst open the blueberries.
- Form the dough into an 8-inch circle and cut into 8 equal pieces.
- Line a baking sheet with silicone baking sheet or parchment paper. Alternatively, a baking sheet sprayed liberally with baking spray can be used.
- Carefully move the scones to the prepared baking sheet.
- Melt the last 2 tablespoons of butter and brush the tops of the scones.
- Sprinkle the scones with decorator’s sugar, or another coarse sugar.
- Place the scones into the preheated oven and bake for 20 to 25 minutes or until the scones have started to brown and the blueberries are bubbling.
- Remove from the oven and allow the scones to cool for a few minutes on the baking sheet.
- Move the scones to a cooling rack to finish cooling.
- Make vanilla glaze, if using, by mixing all the ingredient together in a small mixing bowl until smooth and drizzle over blueberry scones.