These Blueberry Scones are soft, flaky and bursting with juicy blueberries. Topped with a creamy vanilla glaze, this easy scone recipe is a breakfast treat you have to try!
My Favorite Blueberry Scones
Of all of the breakfast carbs out there – French toast, waffles, pancakes, muffins, donuts, croissants, biscuits – is it possible to declare one the best? I say YES, and I vote for SCONES.
Now, if you’ve had a bad scone before – first, I’m sorry. But, please don’t let that cloud your judgement. A bad scone can be dry and dense. But, these scones most certainly are not. They are crumbly on the outside while moist on the inside. Mix in some fresh blueberries and top them with a creamy sweet vanilla glaze and you’ve got yourself breakfast perfection. A flaky, buttery, tender scone dotted with juicy blueberries. It does not get any better!
What Are Scones?
Scones are a traditional British baked good that resemble American biscuits. They can be sweet or savory. In the U.S. scones are usually shaped like triangles or wedges and fruit flavored. Common flavors include blueberry, cranberry orange, cinnamon, and chocolate chip. American scones tend to be slightly more dense than a biscuit and less doughy than a tea cake.
Blueberry Scone Ingredients
Scones are a delicious and easy breakfast idea – you may be surprised to see that you have everything you need already! This is everything you’ll need for the scones and the glaze.
For the Blueberry Scones:
- all-purpose flour
- granulated sugar
- baking powder
- unsalted butter, grated and very cold or frozen
- buttermilk or heavy cream, plus more for brushing on top
- vanilla extract
For the Vanilla Glaze:
- powdered sugar
- milk (or water)
- vanilla extract
Why Use Frozen Grated Butter?
I hear you already saying, “What? Frozen grated butter? Why?”
The answer is because the cold butter is what makes the center of your scones moist and fluffy. It’s an extra step yes, but a very easy one that is totally worth the effort!
Here’s how to use grated butter to make fluffy scones:
- Fold the cold/frozen butter into the flour and allow the flour to coat the butter grates.
- Bake your scones.
- As they bake, the butter will melt and create steam.
- This steam leaves little pockets of air in the scones.
- Those pockets of air are what makes your scones light and flaky.
If you want flaky moist scones on the inside with a crispy crumbly outside, use the grated frozen butter. Trust me.
How to Make Blueberry Scones
1. Whisk: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. Cut in Butter: Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
3. Mix: In a small bowl, whisk together the eggs, buttermilk and vanilla extract.
4. Combine: Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened, and the mixture is well combined and holds together in a ball.
5. Shape: Sprinkle a small amount of flour onto parchment paper or your counter. Press the dough into an 8 inch circle, about ¾ inch thick. Brush the top with additional buttermilk.
Using a sharp knife, cut the circle into 8 wedges. Divide the triangles and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving enough space for the scones to expand when cooked.
6. Chill: Place the scones in the refrigerator for 20 minutes. While the scones chill, preheat the oven to 400°F.
7. Bake: Bake the scones for 20 to 25 minutes or until they’re golden brown. Remove them from the oven and allow them to cool slightly.
8. Make the glaze: In a small bowl, whisk together powdered sugar, milk and vanilla extract – until smooth.
9. Glaze: Drizzle the tops of each scone generously with vanilla glaze.
10. Serve or store: Serve your scones warm.
Tips for the Best Blueberry Scones
For the best blueberry scones, make sure to follow these simple tips and tricks:
- As mentioned above, it is best to use frozen, or at least very cold, grated butter. In addition, make sure your buttermilk and egg are also cold so they keep the butter from melting before baking.
- Don’t overwork the dough! If you do, the dough will be tough and flat. Over kneading the dough will ruin the nooks you want from the cold butter and it could also cause the blueberries to break apart.
- Don’t skip the step where you allow the scones to chill before baking! This will help the scones to retain their shape while baking.
- If you don’t have buttermilk or heavy cream, you can make your own buttermilk right at home from milk and either lemon or vinegar.
- Don’t worry if it’s not blueberry season, this recipe calls for frozen blueberries. You can use fresh or frozen blueberries, but if you have fresh blueberries, freeze them first. This will help to keep them from breaking apart while you mix and shape the dough.
How to Store Homemade Scones
To store your scones, first, let them cool completely to room temperature. Then, store them in an airtight container at room temperature for up to 3 days. You don’t want to store them in the refrigerator. Storing baked goods in the refrigerator will cause them to get stale more quickly.
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (1 stick) unsalted butter, grated and very cold or frozen
- 1/2 cup buttermilk or heavy cream, plus more for brushing on top
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 1 to 2 tablespoons milk (or water)
- 1 1/2 teaspoons vanilla extract
- In a large bowl, whisk together flour, sugar, salt and baking powder. Using a pastry blender or your hands, cut in butter until mixture is crumbly.
- In a small bowl, whisk together eggs, buttermilk and vanilla extract. Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and mixture is
well combined and holds together in a ball.
- Sprinkle a small amount of flour onto parchment paper or counter. Press dough into 8 inch circle, about ¾ inch thick. Brush top with additional buttermilk.
- Using a sharp knife, cut circle into 8 wedges. Divide triangles and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving enough space for the
scones to expand when cooked.
- Place scones in refrigerator for 20 minutes. While scones chill, preheat oven to 400°F.
- Bake scones for 20 to 25 minutes or until golden brown. Remove from oven and cool slightly.
- In a small bowl, whisk together powdered sugar, milk and vanilla extract – until smooth. Drizzle the tops of each scone generously with vanilla glaze.
- Serve warm or let cool completely to room temperature and store in airtight container at room temperature for up to 3 days.
Amount Per Serving: Calories: 267Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 30mgSodium: 364mgCarbohydrates: 54gFiber: 1gSugar: 28gProtein: 5g
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