Quick & Fluffy Blueberry Scones Recipe: Breakfast Joy in Every Bite

Warm mornings call for a delightful blueberry scones recipe that promises to brighten your breakfast routine.

These tender, buttery pastries burst with juicy blueberries in every bite.

Fresh berries add a vibrant pop of color and sweet-tart flavor to the classic scone base.

Each scone emerges from the oven with a golden, crisp exterior and a soft, crumbly center that melts in your mouth.

The aroma of freshly baked scones will draw everyone to the kitchen, eager to enjoy this simple yet elegant treat.

Bake a batch and watch as these irresistible scones disappear in moments, bringing joy to your morning table.

Blueberry Scones Bursting with Flavor

• Boost Breakfast Brilliance: Transform your morning routine with these delightful blueberry scones that bring a burst of fruity flavor and homemade charm to your breakfast table.
• Master Quick Baking Skills: Learn an easy recipe that requires minimal technical skills, perfect for bakers of all levels who want to create bakery-style treats without complicated techniques.
• Customize with Ease: Swap blueberries for other fruits like raspberries or chocolate chips, making this versatile recipe adaptable to your taste preferences and pantry ingredients.
• Crowd-Pleasing Comfort: Impress family and friends with a bakery-quality treat that feels special yet simple, ideal for weekend gatherings, brunch parties, or casual morning get-togethers.

Must-Have Ingredients for Blueberry Scones

• Flour: A key component that provides structure and base for the scones.
• Sugar: Adds sweetness to balance the flavors.
• Baking Powder: Helps the scones rise and become light and fluffy.
• Salt: Enhances the overall flavor of the scones.

• Heavy Cream: Brings richness and moisture to the scone dough.
• Egg: Helps bind the ingredients and adds structure.
• Vanilla Extract: Provides a warm, sweet flavor to the scones.

• Fresh Blueberries: Adds bursts of fruity flavor and natural sweetness to the scones.
• Powdered Sugar, Milk, Vanilla Extract: Creates a smooth and sweet glaze for drizzling over the finished scones.

• Cold Butter: Ensures a flaky, tender texture when cut into the dry ingredients.

Easy Steps for Baking Blueberry Scones

Step 1: Fire Up the Oven

Crank the oven to a toasty 400F (200C).

Grab a baking sheet and line it with parchment paper for easy cleanup.

Step 2: Mix Dry Ingredients

• Flour
• Sugar
• Baking powder
• Salt

Make sure everything is evenly combined and looks like a fluffy white canvas.

Step 3: Butter Breakdown

Toss cold cubed butter into the dry ingredient mix.

Use a pastry cutter or your nimble fingers to break down the butter.

You want the mixture to look like rough, bumpy breadcrumbs with some pea-sized butter chunks scattered throughout.

Step 4: Wet Ingredient Magic

• Heavy cream
• Egg
• Vanilla extract

Blend until the mixture looks smooth and silky.

Step 5: Bring the Dough Together

Pour the wet ingredients into the flour-butter mixture.

Stir gently with a fork until the dough just starts to come together.

Don’t go crazy mixing – lumpy is good!

Step 6: Blueberry Invasion

Softly fold fresh blueberries into the dough.

Be gentle to keep those berries intact and avoid turning them into purple mush.

Step 7: Shape Those Scones

Dust a work surface with flour.

Pat or roll the dough into a circular shape about 8 inches wide and 1 inch thick.

Slice the circle into 8 perfect wedges using a sharp knife.

Step 8: Prepare for Baking

Carefully transfer the scone wedges onto the prepared baking sheet.

Leave some breathing room between each wedge – about 2 inches apart.

Step 9: Bake to Golden Perfection

Slide the baking sheet into the preheated oven.

Bake for 18-22 minutes until the edges turn a beautiful golden brown and the scones feel slightly firm when touched.

Step 10: Glaze Creation (Optional)

• Powdered sugar
• Milk
• Vanilla extract

Stir until smooth and drizzle-ready.

Step 11: Final Touches

Let scones rest on the baking sheet for 5 minutes.

Transfer to a wire rack and drizzle with glaze if desired.

Serve warm or at room temperature and enjoy your homemade treat!

Pro Tips for Fluffy Blueberry Scones

• Use chilled butter straight from the refrigerator to ensure flaky, tender scones with distinct layers.
• Mix ingredients minimally to prevent tough scones, stopping when dough just comes together.
• Toss fresh blueberries in a little flour before adding to prevent color bleeding into the dough.
• Leave enough room between wedges on the baking sheet for even browning and proper rising.
• Enjoy scones within a few hours of baking for the best texture and flavor, reheating briefly if needed.

Flavor Variations for Scone Lovers

• Lemon Burst Scones: Swap blueberries with fresh lemon zest and add a tangy lemon glaze for a citrusy kick.
• Chocolate Chip Delight: Replace blueberries with chocolate chips for a rich, sweet variation that chocolate lovers will adore.
• Gluten-Free Option: Use gluten-free flour blend instead of regular flour, ensuring those with wheat sensitivities can enjoy these scones.
• Vegan Version: Substitute butter with coconut oil, heavy cream with almond milk, and egg with a flax egg to create a plant-based alternative.

Serving Blueberry Scones with Style

• Breakfast Bliss Companion: Pair these blueberry scones with a steaming cup of earl grey tea or freshly brewed coffee for a delightful morning treat.
• Brunch Elevation: Serve alongside a light Greek yogurt parfait with honey and additional fresh blueberries to create a balanced and elegant brunch spread.
• Sweet Finish Touch: Drizzle extra vanilla glaze over the scones and sprinkle some lemon zest for a bright, citrusy flavor enhancement that complements the blueberries perfectly.
• Afternoon Indulgence: Create a charming tea-time moment by arranging scones on a rustic wooden board with clotted cream, extra jam, and fresh mint leaves for an inviting presentation.

Blueberry Scone Storage Solutions

• Store cooled scones in an airtight container in the refrigerator for up to 3 days. Wrap each scone individually in plastic wrap to maintain moisture and prevent them from drying out.
• Protect unbaked scone wedges by placing them on a baking sheet, freezing until solid, then transferring to a freezer-safe bag. Frozen scones can be stored for up to 2 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
• Warm refrigerated or thawed scones in a preheated oven at 300F (150C) for 5-7 minutes to restore their fresh-baked texture and bring back their delightful crispness.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just add them directly to the dough without thawing to prevent color bleeding and maintain their shape.

• How do I know if I've mixed the dough correctly?

The dough should just come together with some loose flour remaining. Overmixing will result in tough, dense scones. Stop mixing as soon as the ingredients are barely combined.

• What's the best way to cut perfect scone wedges?

Use a sharp knife or bench scraper and cut straight down without dragging. Clean the blade between cuts for crisp, clean edges that help the scones rise evenly.

Blueberry Scones Recipe

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4.7 from 25 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Delightful blueberry scones bring British bakery charm to your morning table. Buttery, crumbly pastries packed with sweet berries offer a perfect companion to your coffee or tea, promising a luxurious breakfast moment you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (480 milliliters) all-purpose flour
• 1 cup (150 grams) fresh blueberries
• 1/2 cup (113 grams) cold unsalted butter, cubed

Sweeteners and Binding Agents:

• 1/3 cup (67 grams) granulated sugar
• 1 large egg
• 1/2 cup (120 milliliters) heavy cream

Leavening and Seasoning:

• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Glaze (optional):

• 1/2 cup (60 grams) powdered sugar
• 1–2 tablespoons milk
• 1/4 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 400F (200C) and prepare a parchment-lined baking sheet to ensure even cooking and prevent sticking.
2. In a large mixing bowl, thoroughly combine flour, sugar, baking powder, and salt, creating a uniform dry mixture.
3. Incorporate cold cubed butter into the dry ingredients using a pastry cutter or fingertips, working until the mixture resembles coarse, pebbled crumbs.
4. Whisk heavy cream, egg, and vanilla extract in a separate bowl until completely blended and smooth.
5. Gently introduce wet ingredients into the flour mixture, stirring minimally with a fork until the dough just begins to form, avoiding excessive mixing.
6. Delicately fold fresh blueberries into the dough, maintaining their whole structure and preventing crushing.
7. Transfer dough to a floured surface and shape into an 8-inch circular disk approximately 1-inch thick, then divide into 8 precise wedges using a sharp knife.
8. Arrange scone wedges on the prepared baking sheet, spacing them 2 inches apart to allow proper expansion during baking.
9. Bake for 18-22 minutes until edges turn golden brown and the surface feels slightly firm when touched.
10. Prepare glaze by combining powdered sugar, milk, and vanilla extract, adjusting liquid to achieve desired consistency.
11. Cool scones briefly on the baking sheet, then transfer to a wire rack and optionally drizzle with glaze while still warm. Serve immediately or at room temperature.

Notes

• Prevent butter warming by freezing it for 15 minutes before cutting into flour for ultra-flaky texture.
• Handle dough minimally to keep scones tender, avoiding overworking which develops tough gluten strands.
• Substitute fresh blueberries with frozen ones directly from freezer to maintain shape and prevent color bleeding.
• Create dairy-free version by replacing heavy cream with coconut milk and using plant-based butter alternative.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 8 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg