Blueberry Scones Recipe
This bakery-style Blueberry Scones recipe comes from a popular little shop on the island of Martha's Vineyard. Filled with fresh, juicy berries, the moist and buttery treats are thick, rich and perfect with a cup of coffee or tea!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment or silicone mat.
In the bowl of an electric mixer or food processor, combine the flour, sugar, baking powder and salt. Add the butter and, with the mixer on low speed (or the food processor on “pulse”), mix the butter into the flour until the butter is the size of peas. If you don’t have a stand mixer or a food processor, you can freeze the butter and grate it into the dry ingredients, or you can cut the butter into the flour by hand with a pastry cutter or with two knives.
In a large measuring cup or small bowl, whisk together ⅔ cup of cream and 1 of the eggs. Gradually add the wet ingredients to the dry ingredients and stir just until blended. Do not over-mix. The dough should be sticky and damp. If it's too dry, add a little bit more cream (up to 1 cup may be necessary). If it's too wet, sprinkle in a little bit of extra flour. Gently fold in the blueberries.
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The butter and cream for this recipe need to be as cold as possible for fluffy and soft scones. You can freeze the cubed butter for about 10-20 minutes before using it or keep it in the refrigerator. I also keep the cream and eggs in the refrigerator right up until it’s time to add the mixture to the food processor.
If the butter or the dough gets too warm, the scones will spread in the oven. That’s why it’s important to work quickly and not handle the dough too much.
The heavy cream is an important ingredient in these scones. You want to stick with a thick liquid, so buttermilk will also work! Avoid thinner liquids such as milk or almond milk, which will just lead to dry, bland, flat scones.
I prefer the scones only slightly sweet, so I use just ¼ cup of sugar. For a sweeter scone, you can increase that amount to ½ cup of sugar.
Fresh, frozen or even dried blueberries will all work in this recipe. I prefer fresh blueberries when they’re available. If using frozen blueberries, do not thaw them before adding them to the dough. Be aware that frozen berries have a tendency to “bleed” in the dough and turn the scones a purplish color. Dried blueberries are also delicious — they just have a chewier texture than the fresh berries.
Use an electric stand mixer or a food processor to quickly and easily cut the butter into the dry ingredients. If you don’t have either of those appliances, no problem! You can freeze the butter and grate it into the dry ingredients, or you can cut the butter into the flour mixture by hand using a pastry cutter or two knives.
Be careful not to overwork the dough. The food processor or stand mixer are great to quickly pulse the ingredients, but stop processing as soon as the dough comes together (in order to keep the scones moist). Otherwise you’ll end up with tough, dry scones.
Scones are traditionally cut into triangles (as shown); however, you can also make round scones by using a round biscuit cutter to cut the dough.
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Reviews from the Original Source
My daughter and I made these last weekend. They were delicious!! I've printed out this recipe to save and add to our favorite breakfast/sweets items:) We are thinking of making strawberry next.
I love this recipe so much, and everyone I've made it for has said they're amazing. I would recommend splitting the dough in half and then slicing it into 6 wedges so that the servings are a bit smaller, as they are pretty big scones otherwise.
Such a well written recipe. I made them this morning as that I was in the mood for some scones. I did tweak your wonderful recipe a bit by adding some lemon zest and lemon glaze to make the lemon blueberry scones . They turned out pure perfection.. i have never folded in the blueberries after adding the wet Ingredients to the dry..and i admit I was worried my blueberries would get crushed,..but you knew better they came out perfect...and i even used a small biscuit cutter to cut my scones. I like them smaller because they go further and not any guilt over the calories.. Thank you for sharing..already printed and pinned this recipe because its definitely a keeper
I made this today...scones were delicious! The recipe was easy to follow. I used table cream (no available heavy cream) and also made some lemon glaze that I brushed on the scones while they’re still hot. Thanks for the recipe.
Hi Blair, I made these today, Oh my gosh they are amazing. I have never made them before. Your recipe was easy to follow. I did all by hand I don't have a stand up mixer or a large food processer. Kind of old fashion as my gram taught me. There my husbands favorite! He loved them, and so did my neighbor who text me after I posted my pictures of the scones on Facebook!! Sent a lot of people your recipe and web site today!! Love your recipes. Tomorrow is Focaccia Bread. Thanks
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