Flaky, yet not too dry. That's precisely what these blueberry scones taste like.
In 2016, when I was baking pastries for a cafe, I was asked to make scones. From all I knew and tasted, scones were dry and flavorless, yet everyone wanted them. So, I was on a mission to create a tasty scone with a flaky texture but not dry like a brick.
After researching and taste-testing multiple recipes, I was proud to present the cafe with one of the most flavorful, flaky, and not dry scones. Not only did it become a staple at the cafe, but I was receiving orders for the best blueberry scones.
Ingredients Needed
Butter: Using really cold butter is the best when making scones. I usually prepare everything else first, then the butter.
Milk: I am all about eating less fat, but not when making a good pastry. Use whole milk bakers!
Eggs: I use large eggs for this recipe.
Vanilla Extract: Pure vanilla extract, no imitation here, please.
Blueberries: Frozen or fresh, whatever you have on hand. I have not tasted any difference in baking with either one regarding flavor. The only thing to know about blueberry scones with frozen blueberries is that they will start thawing and juicing. Bake immediately after incorporating it into the scone dough.
Sugar: Cane sugar, raw sugar, white sugar - all work. If you are avoiding sugar, substitute honey 1:1 ratio.
Flour: unbleached, unbromated, non gmo is my choice. One of my favorite brands is All Purpose King Arthur Flour.
Baking Powder: A leavening agent to make this scone rise to a nice flaky, not too dry pastry.
Honey with water. A little glaze for the top of the scone that adds a little sweetness to the scone at the same time.
How to Make Blueberry Scones
Combine dry ingredients. Flour, salt baking powder - all in one bowl and mix.
Combine all wet ingredients except butter. In a cup, combine milk, egg, and vanilla. Mix the ingredients together with a small whisk until the egg is completely combined and broken down. There should be no egg white or yolk chunks floating.
Butter. Lastly, take the butter from the fridge and cut it into small cubes—½-inch cubes are perfect. The butter must be kept cold, as this is what makes the scone flaky.
Combine dry ingredients with butter. Place the cold butter into the dry ingredients and rub the butter pieces into the flour. Do this until the butter is almost combined with the flour. It is ok to have little pieces of butter left. Make a well in the middle of the ingredients to pour the wet ingredients into.
Add the wet ingredients. In that well, add the wet ingredients. Use a fork to start combining the wet and dry ingredients. As the dough gets stiffer, it will be easier to use your hands to finish combining the ingredients.
Add the blueberries. Once the dough has come together, remove it from the bowl and place it on a floured surface on the table. Flour the top of the dough and start patting down to form a round disk about ½ inch thick.
Add almost all blueberries in the middle of the disc and pat them in. I then fold the circle in to make a thicker round disc shape, trapping the blueberries inside the scone. The disc should now be about 1 inch thick or so.
Pat the leftover blueberries on top of the dough. I like to see some blueberries on my blueberries, so I place them on top of the dough for some added color.
Cut the dough into 8 triangle pieces.
Bake the scones. Brush the scones with a little honey and water for a glaze, 1:1 ratio. This gives the scones a little sweetness and a golden browning while baking.
Bake at 400*F for 15-20 minutes or until golden brown.
Remove from the oven and allow to cool.
How to Store
Scones are kept well at room temperature in an airtight container for 3 days. You can also freeze scones and keep them for up to 3 months. To thaw, remove from the freezer and reheat in the oven at 350*F for 5-7 minutes or until warmed through.
Tools I Used
Pyrex Mixing Bowls with Lids - Set of 3
Buy Now →Simple Blueberry Scones
Flaky, yet not too dry. That's precisely what these blueberry scones taste like.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Method: Bake
Ingredients
Instructions
- Preheat oven to 400*F
- Combine all dry ingredients in a bowl and mix - flour, salt, baking powder, and sugar.
- Add milk, egg, and vanilla to a cup (a 2-cup measuring cup is the perfect size) and whisk together until combined.
- Take cold butter and cut into small cubes (½ inch cubes).
- Add butter to the dry ingredients and rub into the flour mixture. Small pieces of butter in the mixture are not a problem.
- Make a well of the butter and flour mixture and pour the wet ingredients into it.
- Add wet ingredients into the well of the dry ingredients
- Start combining ingredients with a fork. Once you can no longer use the fork, start incorporating it with your hands.
- Transfer dough to a floured surface and form dough into a ½ inch round disk.
- Add the blueberries into the middle and press into the dough.
- Fold the dough into the middle to create a 1-inch thick disc.
- If desired, add blueberries on top of the disc and press them into the dough.
- Cut the scones into eight triangles.
- Brush the scones with honey glaze (1:1 ratio)
- Bake scones for 15-20 minutes or until golden brown.
- Allow to cool for 5-10 minutes and enjoy.
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