Blueberry Scones

Why This Recipe Works

Perfect Balance of Flavors: Blueberry scones have the perfect balance of sweet and tangy flavors! The natural sweetness of the blueberries complements the buttery richness of the scone, while a sprinkle of sugar on top adds a little crunch to each bit!

Versatile: One of the best things about blueberry scones is their versatility. You can easily customize the recipe to suit your taste! White chocolate chips can be added for extra sweetness, or add some chopped nuts for a little texture! The possibilities are endless.

Easy to Make: Blueberry scones are relatively simple to prepare, making them perfect for an easy weekend brunch menu. With straightforward ingredients and easy-to-follow steps, you can whip up a batch of delicious scones in no time! Plus, they don’t require any special equipment, just basic kitchen tools you likely already have.

Ingredients

• Flour: All-purpose flour works great here. Alternatively, you can use a gluten-free replacement flour that is a cup for cup ratio for gluten-free blueberry scones.
• Sugar: For a hint of sweetness!
• Baking Powder & Baking Soda: Both baking powder and baking soda will help the scones get fluffy in the oven.
• Salt: To balance all the flavors!
• Lemon Zest: Lemon zest goes so well with blueberries, and adds a depth of extra flavor here.
• Butter: Cold butter is best to make super flakey and tender scones!
• Blueberries: Fresh or frozen blueberries will both work. If using frozen, do not thaw them first!
• Buttermilk: Buttermilk is the liquid here that adds moisture and a little bit of tang!
• Coarse Sugar: Sprinkle the tops with a coarse sugar like turbinado sugar before baking.

Here’s How to Make It

Step by Step Instructions

1. Preheat: Preheat the oven to 400F and line a large baking sheet with baking parchment. 
2. Combine Dry Ingredients: Whisk together the flour, sugar, baking powder, baking soda, lemon zest and salt.
3. Add the Butter: Add the butter and using your fingertips, rub the butter into the flour mixture until you’ve created a mixture with a light, crumb-like consistency. Alternatively, use a pastry blender.
4. Fold in Blueberries: Stir in the blueberries to make sure they’re coated in the flour mixture, then stir in the buttermilk until the dough just comes together. Switch to your hands, making sure all the flour has come up from the bottom of the bowl into the dough, but trying not to work the mixture too much for the lightest scones possible (and to avoid mashing up the blueberries!) 
5. Cut into Triangles: Turn the mixture out onto a well floured surface and using floured hands pat it down to create a 1 inch thick circle. Using a very sharp knife, cut into 8 wedges.
6. Brush with Buttermilk & Sprinkle with Sugar: Transfer to the baking sheet and brush the top of each scone with buttermilk, and sprinkle over a generous amount of turbinado sugar.
7. Bake: Bake for 15 minutes until the scones are puffed and golden. Transfer to a wire rack to cool.  

Expert Tips

• Keep the ingredients cold! To achieve perfectly flaky blueberry scones, make sure your butter and buttermilk are very cold. This helps create the perfect texture!
• Handle the dough gently. Overworking the dough can result in tough scones. Mix until just combined and be gentle when kneading and pressing into a disc shape.
• Use fresh or frozen blueberries! Fresh blueberries are ideal, but if you use frozen, do not thaw them. This prevents the berries from bleeding into the dough.