Blueberry Scones
When it comes to breakfast indulgence, few treats rival the charm of freshly baked scones. These Blueberry Scones are a delightful marriage of buttery flakiness and bursts of juicy sweetness, making them an irresistible addition to any morning table.
Perfectly golden and tender, each scone is packed with vibrant blueberries and topped with a luscious vanilla glaze that adds just the right touch of sweetness. Whether paired with your morning coffee or enjoyed as an afternoon snack, they’re a versatile delight.
Ideal for both novice and experienced bakers, this recipe is simple yet impressive. With straightforward steps and a handful of pantry staples, you’ll be serving bakery-quality scones in no time.
Blueberry Scones: Key Ingredients for a Perfectly Flaky Treat
- All-Purpose Flour: The foundation of these tender scones, delivering the perfect structure and balance.
- Unsalted Butter: Grated and chilled for supreme flakiness, it creates those signature buttery layers.
- Buttermilk: Adds richness and a slight tang, ensuring each bite is moist and flavorful.
- Fresh Blueberries: Bursting with natural sweetness, they infuse every scone with juicy, fruity goodness.
- Vanilla Extract: A warm, aromatic touch that enhances the flavor profile to perfection.
Recipe Tips for Perfect Blueberry Scones
- Keep the Butter Cold
For irresistibly flaky scones, ensure the butter stays cold throughout the process. Grating frozen butter into the dry ingredients helps distribute it evenly without overworking the dough, creating pockets of steam that result in those tender layers. - Chill the Dough Before Baking
After shaping the scones, refrigerate them for at least 20 minutes before baking. This step prevents the butter from melting too quickly in the oven, ensuring your scones rise beautifully and maintain their shape. - Handle the Dough Gently
Overworking the dough can make your scones tough. Mix just until the ingredients come together and avoid excessive kneading. Press the dough into shape rather than rolling it out to retain the light, tender crumb.
What to Serve with Blueberry Scones
- Clotted Cream or Whipped Butter
A dollop of rich clotted cream or whipped butter enhances the buttery goodness of these scones while complementing the sweetness of the blueberries. - Freshly Brewed Tea or Coffee
Pair these scones with a steaming cup of Earl Grey tea or your favorite coffee blend for a classic and comforting breakfast or brunch experience. - Seasonal Fruit Compote
A side of homemade berry or stone fruit compote adds an extra burst of flavor and pairs wonderfully with the vanilla glaze topping these scones.
FAQ for Blueberry Scones
1. Can I use frozen blueberries instead of fresh ones?
Absolutely! Frozen blueberries work just as well. Toss them in a little flour before adding to the dough to prevent excessive bleeding into the batter.
2. How do I store leftover scones?
Place cooled scones in an airtight container at room temperature for up to three days. For longer storage, freeze them without the glaze and reheat as needed.
3. Can I substitute the buttermilk?
Yes, you can use heavy cream or make a buttermilk substitute by mixing regular milk with a teaspoon of lemon juice or vinegar and letting it sit for 5 minutes.
4. How do I ensure my glaze is smooth and drizzle-ready?
Whisk the powdered sugar, milk, and vanilla thoroughly, adding milk a little at a time until the glaze reaches your desired consistency.
Blueberry Scones
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- Butter:
- ½ cup 1 stick unsalted butter, grated and kept frozen or extremely cold
- Wet Ingredients:
- ½ cup buttermilk or heavy cream plus extra for brushing the tops
- 1 large egg
- 2 teaspoons vanilla extract
- Blueberries:
- 1 cup fresh or frozen blueberries
- Vanilla Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or water
- 1½ teaspoons vanilla extract
Instructions
- Begin by combining the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until evenly blended. Incorporate the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, whisk the egg, buttermilk, and vanilla extract until well integrated. Gently fold the wet mixture and the blueberries into the dry ingredients, mixing just until a cohesive dough forms.
- Lightly flour a piece of parchment paper or your countertop, then press the dough into a circular disc approximately 8 inches in diameter and ¾ inch thick. Use a pastry brush to coat the top with additional buttermilk.
- Slice the dough into 8 triangular wedges using a sharp knife. Space the wedges apart on a baking sheet lined with parchment paper or a silicone mat, allowing room for expansion during baking. Chill the scones in the refrigerator for 20 minutes.
- Preheat the oven to 400°F (200°C) while the dough rests. Bake the scones for 20 to 25 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly before glazing.
- Prepare the vanilla glaze by whisking together the powdered sugar, milk (or water), and vanilla extract in a small bowl until smooth. Generously drizzle the glaze over the warm scones.
- Serve immediately for optimal freshness or allow to cool completely. Store leftovers in an airtight container at room temperature for up to three days.
