Blueberry Scones Recipe – Not many baked goods bring as much comfort and satisfaction to the table as a freshly baked scone- and this Blueberry Scones Recipe is one of the best paths that way to bakery-quality goodness in your own kitchen. These are soft and buttery on the interior and lightly crisp on the exterior. They are filled with juicy blueberries and a slight touch of vanilla and just the right amount of rich yet refreshing.
These scones are always popular, whether they come along with a cosy brunch, an afternoon tea or when it is a swift, on-the-go breakfast. This recipe is very basic, but it has a small hint of lemon zest that brightens the flavor and heavy cream to make a moist crumb.
Recipe Overview
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Prep Time: 15 minutes
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Active Time: 10 minutes
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Resting Time: 10 minutes (for chilling the dough)
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Cuisines: British-American
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Course: Breakfast, Brunch, Snack, Dessert
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Servings: 8 scones
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Calories per Serving: 310 kcal
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Total Time: 35 minutes
Equipment
To make this Blueberry Scones Recipe, you will need:
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Mixing bowls
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Measuring cups and spoons
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Pastry cutter or fork
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Box grater (optional, for grating butter)
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Baking sheet
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Parchment paper or silicone baking mat
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Whisk
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Pastry brush
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Cooling rack
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Knife or dough cutter
Nutrition
| Nutrient | Amount |
| Calories | 310 kcal |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Fat | 16 g |
| Saturated Fat | 10 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 220 mg |
| Cholesterol | 50 mg |
| Calcium | 60 mg |
| Iron | 1.8 mg |
Ingredients
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2 cups (250g) all-purpose flour
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½ cup (100g) granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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6 tablespoons (85g) cold unsalted butter, cubed
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1 cup (150g) fresh or frozen blueberries
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1 large egg
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½ cup (120ml) heavy cream, plus extra for brushing
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1½ teaspoons vanilla extract
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1 teaspoon lemon zest (optional, for brightness)
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Coarse sugar (optional, for sprinkling)
Instruction
Step 1: Prepare dry material.
In a large mixing bowl, mix flour, sugar, baking powder, salt, and lemon zest (if using) mix together. This mixture makes the base of your scone flour.
Step 2: Cut in butter.
Add cool, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, work in the dough until the mixture is similar to the butter-shaped bits with bits of butter. For a shortcut, you can also tighten the frozen butter directly into the flour mixture and toss to combine. Tip: Cold butter is important – it creates those flaky layers in the prepared scone.
Step 3: Fold in blueberries.
Slowly stir in the blueberries, coating them with the flour mixture. This prevents the berries from drowning during baking and helps to distribute them evenly throughout the flour.
Step 4: Mix wet ingredients.In
a separate small bowl, mix eggs, heavy cream, and vanilla extract together until well mixed.
Step 5: Make Dough.
Insert wet ingredients into the dry mixture and use a spatula or your hands until a shaggy dough is formed. Be careful not to overmix – flour should just come together.
Step 6: Size and Chill
Fold the dough lightly on the surface of the dough. Slowly knead it 2-3 times until it keeps its shape. Pattern it in a 1-inch-thick circle. Use a sharp knife to cut the dough into 8 wedges like pizza. Place the veg on a parchment-lined baking sheet. Chill in the refrigerator or freezer for 10 minutes to help the scone maintain its shape while cooking.
Step 7: Preheat and bake.
While the flour cools, preheat your oven to 400 ° F (200 ° C). Once ready, brush the top of the scone with a little heavy cream and sprinkle with thick sugar for additional crunch. Bake for 18-22 minutes, or until the top becomes golden and one
Storage Tips
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Room Temperature: Store in an airtight container for up to 2 days.
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Refrigerator: Will stay fresh for 4–5 days.
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Freezer: Freeze baked scones (wrapped tightly) for up to 2 months. Reheat in the oven at 300°F for 8–10 minutes.
Serving Ideas
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Pair with a cup of English breakfast tea or freshly brewed coffee.
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Serve with clotted cream, lemon curd, or fruit preserves.
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Enjoy as part of a brunch platter alongside yogurt, eggs, and fresh fruit.
Four Reasons You should Love this Blueberry Scones Recipe
- No fancy stuff required: Easy ingredients and equipment.
- Veins: Flaky outside, tender inside, like a bakery.
- Substitutable: You can use blueberries instead of raspberries or blackberries, or even chocolate chips.
- Freezeable unbaked: Unbaked scones freeze and bake fresh as you need them.
- People-pleaser: Ideal to make when you need to serve a crowd, e.g., during brunch, tea time, or a special occasion.
Final Thoughts
This scones with blueberry recipe hits all three points: It is good to the taste, crumbly, and looks superb, becoming an essential part of any home chef. Offering just enough buttery richness, fruity blueberry notes, and a fresh crisp sweetness in its finish, these scones would easily be dismissed as little more than a breakfast treat; however, Slow Savoring Scones are indeed something to eat slowly and relish.
