Blueberry Scones are a treat to enjoy anytime. They are light and fluffy scones with plump blueberries throughout the scone.
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These scones have a nice crunchy exterior and a light and fluffy inside! Pour a cup of tea, get out some marmalade, and make yourself some scones.
Scones are one of my favorite things to bring to a Brunch or Breakfast Buffet. My family loves scones and I love making different varieties! My glazed cranberry orange scones are a stable in the house.
Blueberry scones are another long-time favorite! I love it when the family comes and and takes in a big whiff and they say, "SCONES????" They love every scone recipe!
Fresh blueberries are a great fruit to use in scones. They are hearty and hold up well when baked. You can also use either frozen or dried but fresh blueberries are my favorite!
Can blueberry scones be frozen?
Yes. Once baked, place the scones on a baking sheet in the freezer. Let them set about an hour, then they can be placed in a freezer storage bag until ready to use.
How do you reheat blueberry scones?
Reheat the scones in the oven at 350 degrees for about 5 minutes. Wrap the scones in aluminum foil for reheating.
What is the best way to defrost scones?
Place the frozen scones in the fridge to defrost. Reheat for about 5 minutes.
How Do You Make Blueberry Scones?
- Heat the oven to 375 degrees.
- Butter the scone pan and sprinkle pan with flour.
- Mix dry ingredients into a bowl.
- Cut unsalted butter into the dry ingredients.
- Add in the blueberries.
- Whisk the buttermilk and egg together.
- Stir the buttermilk mix into the flour/butter mix.
- Once blended, transfer to a floured surface and gently knead 2-3 times.
- Cut into triangles and place in the scone pan.
- Bake for about 14 to 17 minutes. Test center of scone by pricking with a toothpick.
- Toothpick should be clean. Remove pan from oven let cool. Serve
When you make my Blueberry Scones, please take a pic and tag me on Instagram @everyday_eileen or #everydayeileen
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📖 Recipe
Blueberry Scones
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Equipment Needed:
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Ingredients
- 2 cups flour
- ⅓ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces unsalted butter cold, cut into ½ inch cubes
- 1 cup blueberries
- 1 large eggs lightly beaten
- ¾ cup buttermilk cold
Egg Wash
- 1 egg, whisked with a pinch of salt
- ¼ teaspoon unsalted butter, seasoning for scone maker
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Instructions
- Preheat oven to 375 degrees. Season the scone maker with butter. Set aside.
- In a large bowl combine flour, sugar, baking soda, baking powder, and salt.
- Cut in the butter with either a pastry blender or forks. Gently fold in blueberries.
- Whisk eggs into buttermilk. Stir the mixture into the flour/butter combo till combined.
- Turn dough out onto a lightly floured work surface. Knead a few times, 4-5, shape dough into a rectangle and divide dough into 8-10 triangles and transfer to the scone pan.
- Brush tops of the scone with the egg wash. Bake in the preheated oven for about 14 to 17 minutes. Test tops by using a toothpick into center of scone. Toothpick should come out clean. Remove from oven. Let cool about 5-10 minutes. Remove scones and finish cooling on a wire rack.
- Feel free to pop one open and enjoy with some butter or jam.
NOTES
- I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
