These blueberry scones are light, tender, slightly sweet, and tangy! This recipe rivals any bakery scone you’ve ever eaten.
Buttery rich and popping with sweet and tangy blueberries!
What is a scone?
Scones are NOT biscuits. Although made with almost the same ingredients, the difference is that scones add eggs, and biscuits do not.
Scones tend to be a bit drier than biscuits, yet when done correctly not really dry at all.
Scones should be more on the crumbly side, and biscuits should be airy, with light, fluffy layers that hold up well to gravy, jams, and jellies.
- Keep the dough as cold as possible. This is why we grate and then freeze the butter. Keep the heavy cream cold and work quickly.
- Do not overwork the dough. Just like biscuits, it will develop gluten and become tough.
- When forming the dough, gently pat down, and avoid compressing it too much.
How to Make Blueberry Scones
The best part of this recipe is the frozen grated butter. If you’ve never made a scone or biscuit this way, you must try it. This step makes all the difference in light and fluffy scones or the perfect layers in your favorite biscuit recipe.
Grate the frozen butter stick and place it back in the freezer while you prepare and measure the other ingredients.
Preheat the oven to 375ºF.
Whisk the granulated sugar, baking powder, baking soda, salt, and flour in a large bowl.
Remove the grated butter from the freezer and gently toss with the flour to coat.
(Or you can use a pastry cutter or pastry blender to cut the cold butter into the flour mixture.)
Toss 1 cup of fresh or frozen blueberries ( I usually use about 1 1/4 cup of fresh blueberries) in the flour-butter mixture to coat the berries. Toss in some lemon zest to add a little brightness, if you like.
Make a well in the center.
Add the beaten egg and heavy cream into the well and mix gently with a fork or wooden spoon, incorporating the dry ingredients a little at a time until the dough looks shaggy.
DO NOT overwork.
Lightly knead the dough in the bowl until it just starts to come together.
Turn the dough out onto a lightly floured surface and gently work into a 1-inch thick circle. Cut into 8 wedges.
Transfer each wedge to a large baking sheet lined with parchment, placing about 2 inches apart.
Brush the top of each scone dough wedge with additional heavy cream and sprinkle with coarse sugar. (We use raw sugar.)
Bake for 25-30 minutes, until golden brown.
If you like a glaze on your scones, just mix a little milk with powdered sugar and drizzle over the tops.
Yes! Flash freeze the dough wedges on a parchment-lined baking sheet for at least 1 hour. Once frozen, layer them in an air-tight freezer container or resealable freezer bag. Bake from frozen added a few extra minutes of baking time. Or you can thaw them in the refrigerator overnight and bake them as directed.
Overnight Version: Prepare the scones up to cutting them into wedges. Cover tightly with plastic wrap on a prepared baking sheet, and refrigerate overnight. Continue the recipe the following morning.
These scones freeze beautifully. Cool after baking and freeze in an air-tight container or resealable bag. Thaw overnight in the fridge or leave out on the counter to thaw. Reheat in a 300-degree F oven for about 10 or about 30 seconds in the microwave.
The fat content in heavy cream helps give scones their tender, soft crumb. I don’t recommend using a lighter dairy.
More Delicious Recipes
- Easy Homemade Biscuits
- Lemon Streusel Blueberry Muffins
- Blueberry Streusel Coffee Cake
- Buttermilk Drop Biscuits Recipe
- Blueberry Pie
Blueberry Scones Recipe
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour (plus more for work surface)
- 1/2 cup frozen unsalted butter, grated
- 1 cup fresh blueberries (or frozen)
- 1 large egg, beaten
- 1 1/4 cups heavy cream, plus more for brushing the tops
- coarse sugar, for sprinkling
- Grate the 1 stick of frozen butter, place back in the freezer until ready to use. Preheat oven to 375°.
- In a large mixing bowl whisk the granulated sugar, baking powder, baking soda, salt, and flour to combine. Add butter and toss to coat. Add the blueberries and gently toss to coat with the flour.
- Make a well in the center of the flour-butter mixture, add the beaten egg and 1 1/4 cups of heavy cream. Mix with a fork or wooden spoon, incorporating dry ingredients a little bit at a time, until a shaggy dough forms (it’s okay if it looks a little dry; DO NOT overwork). Lightly knead dough in the bowl until it just comes together.
- Turn out onto a lightly floured surface and pat into a 1″-thick round circle. Cut into 8 wedges.
- Transfer each wedge to a large parchment-lined baking sheet. Brush the tops of each wedge with additional heavy cream and sprinkle with coarse sugar.
- Bake 25–30 minutes, until golden brown.