Introduction
There's something magical about starting your day with a warm, flaky scone. Blueberry scones, in particular, offer a delightful balance of sweetness and tang, making them a perfect companion for your morning coffee or tea.
These tender blueberry scones are not only easy to make but also bursting with fresh blueberry flavor. Whether you're preparing for a leisurely weekend breakfast or a busy weekday, these scones can brighten your morning with their inviting aroma and delicious taste.
With a few simple ingredients and a bit of love, you can whip up a batch of these delightful scones that will impress family and friends alike.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon zest (optional)
- 1 egg (for egg wash)
- Sugar for sprinkling on top
Directions & Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the cream mixture into the flour mixture and stir gently until just combined. Be careful not to overmix.
- Fold in the fresh blueberries and lemon zest if using, until evenly distributed in the dough.
- Turn the dough out onto a lightly floured surface and gently knead it just until it comes together, forming a disc about 1-inch thick.
- Cut the disc into 8 wedges or use a biscuit cutter to create rounds, placing them on the prepared baking sheet.
- In a small bowl, whisk the additional egg for the egg wash and brush the tops of the scones lightly. Sprinkle with sugar.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on a wire rack for a few minutes before serving warm.
FAQs
What if my dough feels too dry?
If your dough is dry, add a splash of heavy cream, a tablespoon at a time, until it holds together.
Can I use frozen blueberries instead of fresh?
Yes, but be sure to fold them in gently to prevent the dough from turning blue.
What should I do if my scones are too crumbly?
Ensure that you didn't overwork the dough and that the butter was cold enough. You can also add a bit more cream.
Can I make these scones smaller?
Absolutely! Simply use a smaller biscuit cutter or divide the dough into more wedges.
What happens if my scones don't rise?
Make sure your baking powder is fresh and that the dough isn’t overmixed.
Can I add nuts or other fruits to the recipe?
Yes, feel free to incorporate chopped nuts or other fruits, adjusting the amount of blueberries accordingly.
Conclusion
These tender blueberry scones are a delightful way to elevate your breakfast experience. Enjoy them fresh out of the oven with your favorite jam or a pat of butter.
With their simple preparation and delicious results, you’ll find yourself reaching for this recipe time and time again. Whether served at a brunch gathering or just for yourself, these scones are sure to please.
Recipe Card
Tender Blueberry Scones for a Delightful Breakfast
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon lemon zest optional
- 1 egg for egg wash
- Sugar for sprinkling on top
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the cream mixture into the flour mixture and stir gently until just combined. Be careful not to overmix.
- Fold in the fresh blueberries and lemon zest if using, until evenly distributed in the dough.
- Turn the dough out onto a lightly floured surface and gently knead it just until it comes together, forming a disc about 1-inch thick.
- Cut the disc into 8 wedges or use a biscuit cutter to create rounds, placing them on the prepared baking sheet.
- In a small bowl, whisk the additional egg for the egg wash and brush the tops of the scones lightly. Sprinkle with sugar.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on a wire rack for a few minutes before serving warm.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
