These blueberry scones are fit for royalty! Each scone is buttery, flakey, and bursting with bright, fresh blueberries! Serve these sweets with a steaming cup of tea for the perfect mid-day treat!
Tea parties have a special place in my heart. I spent countless days having tiny tea parties with my kids when they were little. In the beginning, we clinked empty plastic Fisher-Price cups, and eventually, we clinked with tea and the fine china.
Those were such simple events. It was just me, the kids, and some fake tea. I will never have that time again.
Pre-Covid, our family often had dinner separately because we were all so busy and preoccupied. Quarantine gave us time back. And it even gave us our tea parties back. This time with real tea, finger sandwiches, mini cupcakes, and SCONES!
What Are Blueberry Scones?
A scone is a baked good, usually made of flour and baking powder as the leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash, although the dough itself does not contain any eggs.
The dough is flakey which comes from the cold butter used in the dough. Scones can be any shape and size and can handle any add-in.
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What Ingredients Are In Blueberry Scones?
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Butter, Cold
- Fresh Blueberries
- Heavy Cream
- Powdered Sugar (For the glaze)
- Baking Sheets
- Silpat mat or parchment paper
How Do I Make These Blueberry Scones?
- Preheat oven to 400. Lightly grease baking sheets and set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt. Add in the cubed butter and cut in with a pastry cutter or two knives until the mixture resembles coarse crumbs. Add blueberries and cream. Mix with fingers just until blended.
- Pour out your dough onto a floured work surface. Gently pat dough into a large, flat circle. Using a cookie or a biscuit cutter, cut out scones and place on a baking sheet, reworking dough as you go.
- Bake for 10 minutes or until edges are just slightly brown. Remove scones to a cooling rack.
- In a bowl, whisk together butter, powdered sugar and cream or milk. Whisk until the mixture is smooth.
- Drizzle the glaze over the scones.
How Do I Store Blueberry Scones?
To maximize the shelf life of scones, place in a plastic container and cover to prevent drying out. Properly stored, freshly baked scones will last for about 1 to 2 days at normal room temperature.
Can I Freeze These Scones?
Yes, scones freeze beautifully. My advice would be to freeze the scones unglazed.
Prepare the recipe as directed, allowing the scones to cool completely. Place the scones in freezer-safe zip-top bags or other airtight containers and freeze for up to 2 months.
Glaze as directed once thawed.
Tips On Making The Perfect Scones
- Make sure that your surface and your hands are well floured, as the dough is very sticky.
- If your dough is too crumbly, add in a little more cream until the dough comes together.
- Milk, half and half or even buttermilk may be used in place of the heavy cream. I have even had success using orange juice in place of the dairy in my scone recipes.
- Make sure your butter and your cream are COLD! This will give your scones that wonderful light and flakey texture.
- The other component to achieving the perfect texture to make sure you do not overwork your dough. Mix in ingredients just until combined. Overworking your dough will warm up the butter and the heavy cream, which will change the outcome of your scones.
More Scone Recipes
If you lots of blueberries to use up, try making these Blueberry Oatmeal Bars!
Blueberry Scones
These blueberry scones are fit for royalty! Each scone is buttery, flakey, and bursting with bright, fresh blueberries! Serve these sweets with a steaming cup of tea for the perfect mid-day treat!
Ingredients
- 3 1/2 cups all-purpose flour
- 2/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 cup fresh blueberries
- 1 cup heavy cream
- 2 tablespoons butter
- 1 cup powdered sugar
- 4-5 tablespoons milk
Instructions
- Preheat oven to 400. Lightly grease baking sheets and set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt. Add in the cubed butter and cut in with a pastry cutter or two knives until the mixture resembles coarse crumbs. Add blueberries and cream. Mix with fingers just until blended.
- Pour out your dough onto a floured work surface. Gently pat dough into a large, flat circle. Using a cookie or a biscuit cutter, cut out scones and place on a baking sheet, reworking dough as you go.
- Bake for 10 minutes or until edges are just slightly brown. Remove scones to a cooling rack.
- In a bowl, whisk together butter, powdered sugar and cream or milk. Whisk until the mixture is smooth.
- Drizzle the glaze over the scones.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 409Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 6gCholesterol 59mgSodium 455mgCarbohydrates 51gFiber 1gSugar 22gProtein 5g
Lisa A. says
When you put it out in a large flat circle – how thick should the dough be????? Large flat circle could be 1/4 inch – 1/2 inch – 1 inch???
Tanya Schroeder says
Great question Lisa, it depends on how big you like your scones. If you want smaller triangles, than it is ok to pat them down to a 1/2-1 inch. Flatter circles will yield larger scones.