Blueberry Scones Recipe – Love and Lemons

Those blueberry scones are crisp at the outdoor, wet and buttery within the heart, and bursting with juicy berries. Easiest for breakfast or brunch!

The most productive scones are buttery, flaky, and wet within. They’re crisp and crumbly across the edges, best possible for pairing with a cup of espresso or tea.

Scones can get a nasty rap for being bland or dry (my husband Jack swore he didn’t like them for years), but if they’re ready smartly, they shouldn’t be both of the ones issues.

I’m sharing my favourite blueberry scones recipe beneath. It’s simple to make with 10 elementary elements, and it yields delicate, flavorful, bakery-worthy scones each and every time.

When you’re at the fence about scones, I feel it’ll win you over. Even Jack will let you know that those blueberry scones are scrumptious for breakfast or brunch!

And tip: They’re no longer simply excellent with blueberries. In finding concepts for different mix-ins in a while on this submit!

Methods to Make Scones

This blueberry scones recipe begins with 10 elementary elements:

Blueberry Scones Elements

• All-purpose flour – Spoon and degree it to keep away from packing an excessive amount of into your measuring cup.
• Cane sugar – For sweetness. I additionally sprinkle coarse sugar on best of the scones to create a crisp, golden brown crust.
• Baking powder and an egg – To lend a hand the scones self-praise as they bake.
• Frozen butter – Sure, frozen! It gained’t soften till you get the scones within the oven, which makes them delicate and flaky. You’ll grate it at the massive holes of a field grater earlier than including it to the scone dough.
• Buttermilk – For moisture, richness, and a quite tangy taste. See possible choices within the callout beneath.
• Blueberries – Recent and frozen berries each paintings smartly right here. Different add-ins are truthful sport too. In finding my favorites beneath “Scone Taste Diversifications” in a while on this submit.
• Vanilla extract – For hot intensity of taste.
• And sea salt – To make all of the flavors pop!

In finding all the recipe with measurements beneath.

Getting ready the Dough

To make those blueberry scones, get started via whisking in combination the dry elements—the flour, sugar, baking powder, and salt.

Subsequent, grate the frozen butter at the massive holes of a field grater. Use your fingers to paintings the butter shreds into the flour till the combination looks as if a rough meal. You need one of the crucial butter to stick in higher items. After they soften within the oven, they’ll give the scones a flaky texture.

Upload the blueberries to the flour aggregate and toss to distribute.

Then, upload the rainy elements. Whisk in combination the buttermilk, egg, and vanilla in a medium bowl, and pour them over the flour aggregate.

Use a spatula to combine till a shaggy dough paperwork. Then, transfer for your fingers and paintings in any last dry flour.

The dough will have to be cushy, however no longer sticky. If it feels sticky, paintings in just a little extra flour. If it feels dry, paintings in a little extra buttermilk.

Shaping the Scones

Shape the dough right into a ball and switch it to a frivolously floured floor.

Flatten it right into a 7- to 8-inch disk about 1 inch thick.

Use a pointy knife to chop the dough into 8 equivalent wedges.

Baking the Scones

Freeze the scones whilst you preheat the oven. Position them on a big plate or baking sheet and freeze for quarter-hour to cool the butter. In the meantime, preheat the oven to 400°F.

Then, bake the scones. Take away them from the freezer, brush with buttermilk, and sprinkle with coarse sugar.

Position on a parchment-lined baking sheet and bake till golden brown, 18 to 27 mins.

Switch to a twine rack to chill, or revel in heat with butter, jam, honey, or lemon curd. Those blueberry scones also are scrumptious undeniable!

Blueberry Scone Recipe Pointers

• Use grated frozen butter. Like a excellent pie crust, the most productive scones are flaky. They get this scrumptious texture when small items of butter within the dough soften within the oven, developing air wallet. If the butter melts earlier than the scones pass into the oven, whilst you’re operating with the dough, those wallet gained’t shape. For best possible flaky scones, I exploit the similar trick I did to make the flaky biscuits in my blueberry cobbler recipe: frozen grated butter. It’s very chilly, and the small shreds don’t require a lot dealing with, in order that they gained’t soften till they’re within the oven.
• Freeze the scones earlier than baking. It cools down the butter after you’ve labored it into the dough. Take into accout, chilly butter=gentle and flaky scones.
•  Paintings in additional liquid or flour if essential. In case your scone dough feels too sticky or dry, don’t hesitate so as to add extra flour or liquid, respectively. The precise ratio you’ll want can range in keeping with components just like the humidity on your kitchen, whether or not you’re the use of buttermilk or cream, and so forth. Simply upload just a little at a time till you will have a cushy, workable dough.

Scone Taste Diversifications

I really like the juicy blueberries in those scones, however loads of different add-ins would paintings on this recipe! Be happy to make use of it as template to make any taste of scone.

Listed here are a couple of of my favourite diversifications:

• Lemon blueberry – Whisk 1 tablespoon lemon zest into the rainy elements. Drizzle the scones with my simple lemon glaze.
• Chocolate chip – Upload a pinch of nutmeg to the dry elements. Change the berries with 1/2 cup chocolate chips.
• Currant or raisin – Upload a pinch of cinnamon to the dry elements. Change the berries with 1/2 cup dried currants or raisins.
• Cranberry orange – Whisk 1 tablespoon orange zest into the rainy elements. Change the berries with 1/2 cup chopped dried cranberries.

Let me know what diversifications you take a look at!

Extra Favourite Baking Recipes

When you love this recipe, take a look at such a simple baked items subsequent: