These easy blueberry scones are a delicious way to enjoy breakfast or a snack! With sweet, juicy blueberries and a soft, crumbly texture, they’ll make your kitchen smell amazing.
Trust me, there’s nothing better than a warm scone with a cup of tea. I love to slather mine with a bit of butter—heaven! Perfect for sharing or treating yourself. 🫐☕
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the structure of the scones. If you’re gluten-free, you can try a 1:1 gluten-free flour blend, but the texture may vary slightly.
Granulated Sugar: The sugar adds sweetness and a nice crust. For a healthier option, consider using coconut sugar or honey, but adjust the liquids in the recipe accordingly.
Heavy Cream: This gives the scones their rich flavor. If you want a lighter option, you can substitute with half-and-half or whole milk, but keep in mind the texture will be less rich.
Blueberries: Fresh blueberries are best, but you can use frozen. Just keep them frozen and avoid thawing to prevent a soggy dough. I’ve found that wild blueberries work beautifully too!
How Do You Handle Cold Butter for Scones?
Working with cold butter is key to creating flaky layers in your scones. Here’s how to make it easy:
- Cut the butter into small cubes ahead of time and keep it in the fridge until you’re ready.
- Use a pastry cutter, two forks, or your fingers to mix the butter into the flour until it looks like coarse crumbs. Incorporate the butter quickly to keep it cold.
A quick tip: If the kitchen is warm, you can chill your mixing bowl for best results.
What’s the Best Way to Shape Scones?
Shaping your scones is an important step that affects how they bake:
- Lightly flour your work surface to prevent sticking.
- Gently pat the dough into a round shape about 1 inch thick. Don’t overwork the dough; it should remain light and tender.
- Cut the circle into wedges using a sharp knife for clean edges.
By doing this, you’ll help the scones rise beautifully and achieve that lovely, golden crust.
Easy Blueberry Scones Recipe Inspired by Barefoot Contessa
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
- 2/3 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (can substitute with frozen, do not thaw)
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This scrumptious recipe takes about 10 minutes to prepare, and then you’ll bake the scones for 18-22 minutes. In about 30-35 minutes total, you’ll have delicious blueberry scones ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your scones bake evenly and get that lovely golden color. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Combine Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This helps distribute the baking powder evenly, so your scones rise nicely.
3. Cut in the Butter:
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This step creates those lovely flaky layers in your scones!
4. Mix Wet Ingredients:
In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract. This mix will bring moisture and flavor to the scones.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the flour bowl and gently fold everything together using a spatula or wooden spoon. Be careful not to overmix—you want to keep that light texture!
6. Add the Blueberries:
Now, gently fold in the fresh blueberries. Try to keep them whole to avoid coloring the dough too much. If using frozen blueberries, add them directly without thawing.
7. Shape the Dough:
Turn the dough out onto a lightly floured surface. Pat it into a round shape about 1 inch thick with your hands. This doesn’t need to be perfect—just be gentle to maintain the airiness of the dough!
8. Cut the Scones:
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. You can also use a round cutter if you prefer round scones.
9. Prepare for Baking:
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart. This helps them bake evenly. Brush the tops with a little extra heavy cream and sprinkle with coarse sugar if you want a crunchy topping.
10. Bake to Perfection:
Bake the scones in your preheated oven for 18-22 minutes or until they are golden brown on top. A toothpick inserted into the center should come out clean.
11. Cool and Enjoy:
Once baked, remove the scones from the oven and let them cool for a few minutes on the baking sheet before serving warm. They’re amazing with a bit of butter or your favorite jam!
Enjoy fresh, buttery, and tender blueberry scones with morning coffee or tea! 🫐☕
Frequently Asked Questions (FAQ)
Can I Use Frozen Blueberries?
Absolutely! You can use frozen blueberries in this recipe. Just add them directly to the dough without thawing to prevent excess moisture from affecting the scones’ texture.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Reheat them in the oven before serving for that freshly baked taste!
Can I Substitute Heavy Cream with Another Milk?
Yes, you can substitute heavy cream with half-and-half or whole milk, but the scones may be slightly less rich and tender. If using lower-fat milks, consider adding a touch of melted butter to maintain some richness.
What Should I Do If the Dough Seems Too Sticky?
If your dough feels too sticky, you can sprinkle in a little extra flour, 1 tablespoon at a time, while being careful not to overmix. It’s best to handle the dough gently to ensure the scones stay nice and flaky!
