These Blueberry Scones make a lovely tea-time treat, with a lightly crisp exterior and a soft, tender center.
My first attempt at making scones was a complete flop! I think I added too much butter and a little extra baking soda, and the dough became extremely sticky. Once they went into the oven, the scones lost their shape and spread all over the baking tray. I was so disappointed that I ended up throwing the whole batch away.
This time, I tried again with a smaller quantity and carefully measured the ingredients. What a difference! The scones turned out really well.
I used fresh blueberries the first time and dried blueberries for this batch. Surprisingly, I preferred the dried blueberries because they were easier to mix into the dough and gave the scones a nice texture. Both versions work, though, so you can use whichever you prefer.
Blueberry Scones
Recipe Details
Baked Snack / Tea Time
American
Sashi
20–25 minutes
2
Allow about 20 minutes of additional cooling time before serving.
Ingredients
- Fresh or dried blueberries – 1/2 cup
- All-purpose flour – 1 cup, plus a little extra for the work surface
- Granulated or powdered sugar – 1/8 cup
- Baking powder – 1/2 tbsp (1 1/2 tsp)
- Baking soda – 1/4 tsp
- Salt – a pinch
- Cold butter – 3 tbsp, cut into small pieces
- Egg – 1/2, beaten
- Half-and-half cream – 1/2 cup
Preparation
- Cut the butter into small pieces and chill it for at least 30 minutes before preparing the dough.
- If using fresh blueberries, keep them chilled until needed so they remain firm while mixing.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the half-and-half cream and half of one beaten egg.
Prepare the Scone Dough
- Add the cold butter pieces to the flour mixture.
- Using your fingertips or a pastry cutter, gently work the butter into the flour until the mixture resembles coarse crumbs with some small pieces of butter still visible.
- Gradually add the cream and egg mixture.
- Mix gently just until the dough begins to come together. The dough should remain soft and slightly sticky.
- Add the blueberries and gently fold them into the dough without crushing them.
- Lightly flour a flat work surface and transfer the dough onto it.
- Gently bring the dough together with your hands. Avoid excessive kneading.
Shape the Scones
- Divide the dough into two portions.
- Gently pat each portion into a small, thick round or square.
- Cut each portion diagonally into triangular scones using a pastry cutter or sharp knife.
- Transfer the shaped scones to a baking tray, leaving a little space between them.
Baking Instructions
- Preheat the oven to 375°F (190°C).
- Bake the scones for about 20–25 minutes, or until they are lightly golden and cooked through.
- Remove the tray from the oven and transfer the scones to a wire cooling rack.
- Allow them to cool for about 20 minutes before serving.
Tips
Keep the Butter Cold: Cold butter is important for creating a tender, flaky scone. Small pieces of cold butter melt during baking and help create light layers.
Do Not Over-Knead: Handle the dough gently and only until it comes together. Too much kneading can develop excess gluten and make the scones tough.
Fresh Blueberries: If using fresh berries, keep them chilled and fold them into the dough gently to avoid crushing them.
Dried Blueberries: Dried blueberries are easier to incorporate and release less moisture into the dough, making them a convenient option for scones.
Baking Soda: Measure the baking soda carefully. Adding extra will not make the scones softer and may affect both their flavor and shape.
Vanilla Variation: A little vanilla extract can be added to the cream mixture for extra flavor, if desired.
Serving Suggestion
Serve Blueberry Scones warm or at room temperature with hot tea or coffee.
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