![Fresh Blueberry Scones Recipe hot out of the oven on a cooling rack by Gemma Stafford, Bigger Bolder Baking](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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Hi Bold Bakers!
The days are getting longer but summer might still feel months away, what with endless rainy days and sometimes even that surprise spring snowfall! Try my fresh blueberry scones to fill your chilly kitchen with all the toasty warmth of a sunny, mid-July afternoon at any time of the year.
These scones break away from my traditional scones in flavor but try them with a cup of coffee or a cup of Irish tea and you might find yourself creating a new tradition — one that you will want to return to again and again! My method is quick and easy, and you will be able to whip up a batch in no time.
Why Blueberries?
Blueberries add a burst of fresh, fruity taste to a rich scone, without the extra sweetness of a traditional jam topping. You can use fresh blueberries if you happen to have them on hand, but my recipe works just as well with frozen blueberries that you can find at your grocery store at any time of the year. If your grocery store sells the smaller, frozen wild blueberries, try these.
Whichever blueberry you choose, you are sure to love how these scones taste!
Goodbye, Dry Scones!
Use my recipe and method, with the right balance of sugar, milk, cream, and butter, to make scones that will be satisfyingly crumbly on the outside and fresh and moist on the inside.
![Shape my blueberry scones recipe however you want.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 640 960"></svg> "Whole Blueberry Scone on a Cooling Rack")
Can I Use Other Fruit With This Recipe?
You can use the same amount of fresh or frozen raspberries, blackberries, or any other berry in place of the blueberries in these scones for a different, but equally delightful treat! And, of course, you can always go with a classic of adding dried fruit like raisins, which is what I grew up with.
What Tools Will I Need?
- Two mixing bowls
- Pastry knife
- Pastry scraper
- 2 ¾ inch biscuit cutter
- Pastry brush
How to Make Fresh Blueberry Scones
- Line a baking sheet with parchment paper.
- In a large bowl, mix all the dry ingredients together.
- In the second bowl, combine the milk, cream, and egg.
- Add the butter to the flour mixture and blend until the mixture resembles coarse breadcrumbs.
- Pour in the wet ingredients and combine until the flour/butter mixture starts to hold together.
- Turn the dough onto a floured surface and knead a few times until smooth.
- Pat dough into a rectangle about 7 x 10 inches.
- Gently sprinkle blueberries onto the dough (If frozen, do not thaw) and press the blueberries onto the surface of the dough.
- Starting on the narrower (7-inch) end, roll the dough up.
- Pat the rolled dough into a one-inch thick rectangle.
- Cut circles of dough with your biscuit cutter.
- Place cut dough on your prepared baking sheet and place in the freezer while you turn on the oven and wait for it to heat up.
- Tidy up your space and beat the remaining egg in a small bowl.
- Once the oven is at temperature, brush the top of the scones lightly with the beaten egg.
- Place scones on an upper-middle rack in your oven and bake for 35-40 minutes, until tops are golden.
How To Store Blueberry Scones
Store any leftover scones in an airtight container at room temperature for up to two days or in the freezer for up to a month. Reheat in a 350-degree oven until warmed through.
Gemma’s Pro Tips For Making Blueberry Scones!
- Use COLD butter! It will keep your dough easier to handle and your baked scones flaky. If your kitchen is warm, and the butter is getting too soft, cut the butter into a ¼ inch dice and place it in the freezer for 10 minutes before mixing into your flour. Or grate frozen butter!
- Prep your space! Working quickly is the name of the game! Before you begin, line a baking sheet with parchment paper and have a surface for kneading generously dusted with flour, some extra flour on the side, and your biscuit cutter nearby, so you will be ready to shape and cut the dough once it’s mixed.
- No need to over-knead! Once you add the wet ingredients, only knead the dough until it just comes together. If you knead the dough too much, the gluten in the flour can overdevelop, resulting in a tough scone.
- What shape? If you don’t have a round biscuit cutter, you can use a knife to cut squares or triangles – the scones will taste just as delicious!
- Make-ahead tip: The scone dough can be made, cut, and frozen before baking: freeze unbaked scones on a parchment-lined baking sheet. Once frozen, place the scones in an airtight container in your freezer for up to a month. When you want to bake them, defrost on a prepared baking sheet, brush with an egg glaze and pop into your preheated oven exactly the same way you would with freshly made dough.
Try More Scones!
Don’t forget to buy my Bigger Bolder Baking Cookbook!