Best Blueberry Scones Recipe
Delicious Cakey Scones
In a society where muffins, donuts and bagels struggle for supremacy, the humble scone is often pushed aside or completely ignored. It's a shame, really, as these buttery babies make a perfect breakfast or mid-afternoon snack. Unlike their grocery store or coffee shop counterparts, homemade scones should be flaky, tender and melt in the mouth.
Scones originated from somewhere in the British Isles, perhaps Scotland. They were crafted from oats and baked over an open fire. Nowadays, scones in the UK are sometimes studded with currants and are traditionally served with jam, lemon curd or clotted cream. In America, they resemble a sweetened biscuit and can be encrusted with dried fruit or flavored with citrus rind, extracts, etc. Although almost unknown in Peru, scones are quite popular in Argentina where they are enjoyed with tea or mate.
This is a recipe for the American version, sweeter than the British scone and enriched with an egg. Be careful to use very cold butter and not overwork the dough. The result will be a slightly cakey scone to be served as-is or with a pat of butter.
More Great Breakfast Ideas
- Homemade Bagels with Blueberry Cream Cheese are q delicious yeasted bread often eaten for breakfast.
- Serve Mini Bacon & Spinach Breakfast Souffles to start your day with a boost of protein.
- Quick & Easy Breakfast Panini is another fast but nutritious breakfast idea.
- Try Bircher's Swiss Muesli with a side of homemade English muffins for a healthy breakfast.
Blueberries are delicious, healthy and good for your skin! Click here for SuzieHQ's fabulous blueberry beauty treatments:
- Be careful not to over-wet the dough. If you need more liquid to bring the ingredients together, add cold milk or cream a teaspoonful at a time until the dough forms a ball.
- Don't overwork the dough. Touch as little as possible so the heat from your hands doesn't melt the butter.
- If using salted butter, decrease kosher salt to 1/2 teaspoon.
- Use cold butter, cream and egg.
- Replace the cream with buttermilk if you'd like lower fat scones. You can make your own buttermilk substitute by combining one Tablespoon of lemon juice with milk. Add 1/4 teaspoon of baking soda to other dry ingredients and your scones will rise high!
- Cut dough into wedges or use a glass or 1/2 cup dry measure to punch out scones.
- If your scones tend to spread in the oven, try freezing them for 20 minutes. Place partially frozen scones on a preheated baking sheet before sliding them into the hot oven.
- See the five minute instructional video at the end of this hub for the technique that results in flaky scones.
- Prep time: 20 min
- Cook time: 20 min
- Ready in: 40 min
- Yields: 8-12 scones
Heavenly Blueberry-Lemon Scones
- 2 cups all-purpose flour
- 1/3 cup white sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 8 Tablespoons cold, unsalted butter (approximately 100 grams), grated
- 3/4 cup dried, frozen or fresh blueberries*
- zest of one lemon
- 1 large egg
- 1/2 - 3/4 cup (4-6 ounces) cold whipping cream (see tips for lowfat alternative)
- 1 Tablespoon lemon juice, fresh squeezed
- 1 teaspoon vanilla extract
- raw sugar, for sprinkling
- Preheat oven to 375 F. Place ungreased cookie sheet in oven as it preheats.
- Mix egg, 1/2 cup cream, juice and vanilla with fork. Set aside.
- Combine flour, sugar, baking powder, salt and zest. Cut in butter with pastry blender or in food processor until size of peas, working quickly so butter doesn’t soften.
- Drain blueberries.* Add berries and egg/cream to flour mixture, stirring until dough just begins to come together. If dough is too dry and crumbly, add more cream, a tablespoon at a time, until dough is pliable but not too wet. With floured hands, gently knead five times. Pat into an log about one inch thick. Brush lightly with cream or milk and sprinkle heavily with sugar.
- Cut into 8-12 wedges or punch out rounds with a glass. Place on preheated cookie sheet.
- Bake 20-25 minutes or until golden brown.
*If using dried blueberries, cover with boiling water and soak overnight or simmer them in a saucepan for 10 minutes. Cool before use. If berries are frozen, rinse under cold tap until partially thawed.
Relax in your favorite armchair and enjoy warm scones with a cup of coffee or tea.
Variations: Try dried cherries instead of blueberries: omit lemon zest and add 1/2 teaspoon almond extract with vanilla extract. Or try dried cranberries and orange zest.