My Favourite Blueberry Scones – Sally’s Baking Dependancy

These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp, crumbly edges and smooth, flaky facilities. Crunchy coarse sugar and creamy vanilla icing are the proper ending touches!

I initially printed this recipe in 2014 and have since added new pictures and a video tutorial.

Scones. You both love them or hate them. I used to fall within the latter class, passing on them in favor of muffins or fast breads. Scones can style fairly dry, akin to lackluster triangles of cardboard. No, thanks.

However my opinion on scones took a complete 180 a couple of years in the past after I attended a cooking occasion within the Panera Bread check kitchen. Seems that I’ve been consuming all of the incorrect scones as a result of when completed proper, these candy treats tiptoe right into a world of pastry perfection.

Since then, I mastered chocolate chip scones, ham & cheese scones, cinnamon scones, lavender scones, and strawberry lemon scones. I exploit the identical grasp scone recipe for every taste, a components promising the BEST scone texture. By the best way, I wrote a complete submit dedicated to my favourite base scones recipe. In the present day we’re making blueberry scones, which is positively my favourite scone taste.

There’s no denying these are the very best blueberry scones on the planet. Robust assertion, proper? Belief me.

These Blueberry Scones Have:

• Crisp, crumbly edges
• Smooth, moist facilities
• Crunchy golden brown exterior
• Buttery wealthy taste
• An overflow of blueberries
• Mega vanilla icing drizzles

Let’s make them!

Blueberry Scone Substances

Nothing however primary components coming collectively to supply one thing extraordinary. 🙂

1. Flour: 2 cups of all-purpose flour is my customary quantity, however set additional apart for the work floor and your fingers.
2. Sugar: I persist with round 1/2 cup of sugar for this scone dough. Be at liberty to barely lower, however needless to say the scone taste and texture will barely change.
3. Baking Powder: Provides raise.
4. Salt, Cinnamon, & Vanilla Extract: Add taste.
5. Chilly Butter: Apart from flour, chilly butter is the primary ingredient in blueberry scones. It provides taste, flakiness, crisp edges, and rise. Extra on butter under!
6. Heavy Cream: For the best-tasting pastries, use a thick liquid corresponding to heavy cream. Buttermilk works too! For a nondairy choice, attempt utilizing full-fat canned coconut milk. Keep away from thinner liquids corresponding to milk or almond milk—you’ll be headed down a one-way road to dry, bland, and flat scones.
7. Egg: Provides taste, raise, and construction.
8. Blueberries: Use recent or frozen blueberries. If utilizing frozen, don’t thaw.

Earlier than baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and exquisite golden sheen. Extremely advisable!

Frozen Grated Butter

Frozen grated butter is essential to blueberry scone success.

Like with pie crust, work the chilly butter into the dry components. The chilly butter coats the flour. When the butter/flour crumbs soften because the scones bake, they launch steam and pockets of air. These pockets add a flaky middle, whereas retaining the sides crumbly, crunchy, and crisp. Refrigerated butter may soften within the dough as you’re employed with it, however frozen butter will maintain out till the oven. And the finer the items of chilly butter, the much less the scones unfold and the faster the butter mixes into the dry components. Keep in mind, you don’t wish to over-work scone dough.

I like to recommend grating the frozen butter with a field grater.

The right way to Make Blueberry Scones

Blueberry scones are a fast and simple breakfast pastry recipe. Since there’s no yeast, they go from the blending bowl to the oven comparatively shortly. First, combine the dry components collectively. You want flour, sugar, baking powder, salt, and cinnamon. Second, reduce chilly butter into the dry components. You need to use a pastry cutter, 2 forks, or your fingers. A meals processor works too, nevertheless it typically overworks the scone dough. To keep away from overly dense scones, work the dough as little as attainable.

Subsequent, whisk the moist components collectively. You want heavy cream, 1 egg, and vanilla extract. Pour the moist components into the dry components, add the blueberries, then gently combine collectively. Type the dough right into a disc on the counter, then reduce into 8 wedges.

One among my tips: To acquire a flaky middle and a crumbly exterior, scone dough should stay chilly. Chilly dough received’t over-spread, both. Subsequently, I extremely suggest you chill the formed scones for no less than quarter-hour previous to baking. You’ll be able to even refrigerate in a single day for a fast breakfast within the morning.

After that, bake the scones till golden brown.

The scones are improbable heat out of the oven, however style even higher with a drizzle of vanilla icing on high. The icing is completely non-compulsory, however you need to by no means go up the prospect to decorate! It seeps down into the cracks and crevices, including much more candy taste. A dusting of confectioners’ sugar is tasty too!

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My Favourite Blueberry Scones

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  Writer: Sally
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  Prep Time: half-hour
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  Prepare dinner Time: 25 minutes
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  Complete Time: 1 hour
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  Yield: 8 giant scones
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  Class: Breakfast
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  Methodology: Baking
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  Delicacies: American

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Description

These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp, crumbly edges and smooth, flaky facilities. Learn by means of the recipe earlier than starting. You’ll be able to skip the chilling for quarter-hour previous to baking, however I extremely suggest it to forestall the scones from over-spreading.

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Directions

1. Whisk flour, sugar, baking powder, cinnamon, and salt collectively in a big bowl. Grate the frozen butter utilizing a field grater. Add it to the flour combination and mix with a pastry cutter, 2 forks, or your fingers till the combination comes collectively in pea-sized crumbs. See video for a more in-depth take a look at the feel. Place within the fridge or freezer as you combine the moist components collectively.
2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract collectively in a small bowl. Drizzle over the flour combination, add the blueberries, then combine collectively till every little thing seems moistened.
3. Pour onto the counter and, with floured fingers, work the dough right into a ball as finest you possibly can. Dough shall be sticky. If it’s too sticky, add a little bit extra flour. If it appears too dry, add 1–2 extra Tablespoons heavy cream. Press into an 8-inch disc and, with a pointy knife or bench scraper, reduce into 8 wedges.
4. Brush scones with remaining heavy cream and, for additional crunch, sprinkle with coarse sugar. (You are able to do this earlier than or after refrigerating within the subsequent step.)
5. Place scones on a plate or lined baking sheet (in case your fridge has area!) and refrigerate for no less than quarter-hour.
6. In the meantime, preheat oven to 400°F (204°C).
7. Line a big baking sheet with parchment paper or silicone baking mat. After refrigerating, prepare scones 2–3 inches aside on the ready baking sheet.
8. Bake for 22–25 minutes or till golden brown across the edges and evenly browned on high. Take away from the oven and funky for a couple of minutes earlier than topping with vanilla icing.
9. Leftover iced or un-iced scones maintain effectively at room temperature for as much as 2 days or within the fridge for as much as 5 days.

Notes

1. Freeze Earlier than Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. As soon as comparatively frozen, you possibly can layer them in a freezer-friendly bag or container. Bake from frozen, including a couple of minutes to the bake time. Or thaw within the fridge in a single day, then bake as directed.
2. Freeze After Baking: Freeze the baked and cooled scones earlier than topping with icing. I normally freeze in a freezer-friendly bag or container. To thaw, miss on the counter for a couple of hours or in a single day within the fridge. Heat within the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
3. In a single day Directions: Put together scones by means of step 4. Cowl and refrigerate in a single day. Proceed with the recipe the next day.
4. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Field Grater | Pastry Cutter | Whisk | Silicone Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
5. Over-spreading: Begin with very chilly scone dough. Anticipate some unfold, but when the scones are over-spreading as they bake, take away from the oven and use a spatula to press again into form, then return to the oven to complete baking.