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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.
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!
Try These Recipes!
Ingredients
- 3 ½ cups (18oz/497g) all-purpose flour
- 5 teaspoons baking powder , leveled
- 1 generous pinch of salt
- ¼ cup (2oz/60g) sugar
- ½ cup (4oz/115g) cold salted butter, cut into ¼ inch dice
- 1 egg
- ¼ cup (2floz/57ml) double cream (or use milk if you don’t have cream)
- ¾ cup (6floz/170ml) whole milk
- 1 cup (5oz/142g) fresh (or frozen blueberries)
Glaze:
- 1 beaten egg
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl mix the flour, baking powder, salt, and sugar together.
- In a second bowl, combine milk, cream, and egg.
- Rub the cold butter into the flour mixture with your fingers or cut in with a pastry knife until it resembles coarse breadcrumbs
- Add the wet ingredients to the flour/butter mixture and loosely mix the ingredients until it just comes together and away from the bowl.
- Turn your dough onto a floured work surface and knead a few times to create a smooth dough.Pat your dough into a rectangle, about 7 x 10 inches.
- Sprinkle the blueberries onto the surface of the dough and very gently press into the dough.
- Roll up the dough, using a pastry scraper and more flour if the dough begins to stick. Pat the dough into a generous one-inch thick rectangle.
- Cut out your scones with a 2 ¾ inch biscuit cutter and place on your prepared baking sheet.Brush the tops lightly with the beaten egg glaze.
- Place the scones on an upper-middle rack in your oven and bake for about 35-40 minutes, until the tops are a beautiful golden shade. Enjoy within 24 hours. Store leftovers in an airtight container at room temperature.
Hi Gemma,
This recipe sounds really great but I don’t understand why there is not video with this one, one of the reasons why I love your recipes is also the fact that there is always a video on how you do it and since I am very visual that is another reasons why I started to follow you. Is there another area where I can find the video attached to your “Fresh Blueberry Scones”.
Thank you.
Johanne
Hi Gemma, I tried this recipe this morning and they were delicious!! I love a little lemon with my blueberry scones, so I added the zest of one lemon when I added the butter. Then used the juice from that lemon to mix with powdered sugar for a glaze. They were so flaky and puffed up so well! This recipe is now one of my absolute favorites! I shared a picture above – I like my scones in triangles, so I cut the dough into squares and then cut them in half diagonally. Thank you for another winner recipe!!
Jan
I have made this 3 times so of course I love it but I have had to roll and then slice like a cinnamon roll because I don’t understand the technique. Kids love them but would love a video. I am new to baking even though I am in my mid sixties💫
flour conversion seems off….3 1/2 cups/16 oz/497 grams….. went with 454 grams and dough was proper consistency
I need a video of this recipe please. I tried them but I am seriously dough challenged. I am a visual person also. I’m not even sending a photo. I followed the recipe but I must have done something wrong. Thank you. Oh also how many scones do you get per batch?
Just made these today for the first time and they turned out perfectly! Thank you Gemma for another foolproof recipe . They were really fun to make.
Hi Gemma its been awhile since I baked any muffins. Here’s one I made today, Bakery-style lemon strawberry muffins, I had no blueberries. Delicious I did get 9 muffins although 2 were eaten before I took the photo. Thanks again. Emmet
Hi Gemma. I was wondering why you use all purpose flour in this recipe rather than self raising flour, like in your Irish scone recipe?
Loved your Irish scones.And know that these are just as delicious
Hi Gemma,
I was wondering if you could substitute the double cream for sour cream?