A good scone is a treat, and if it's bursting with blueberries, it's even better. This recipe makes tender, buttery, flaky ones that are fantastic warm with a dollop of butter. If you start now, you can have them ready in an hour! The dough can be made ahead and kept unbaked in the freezer for whenever the craving comes.
Scones are one of my favorite things to eat and bake
They are not hard to make, and the ingredients are simple everyday staples.
But it's all in the details: cold ingredients, working the dough as little as possible, correct oven temperature and other similar minutiae.
Scones with added fruit are a great way to start the day, beautiful for a brunch table or an afternoon snack with your favorite cup of whatever you drink.
In other posts, I discussed my great-grandmother's recipe that, according to my family, I could never recreate. It might be the reason I started testing so many recipes. In time, I found my favorite Buttermilk Scones recipe and decided to wing it.
Step-by-step VIDEO
FAQ
Yes, and you can keep them frozen to bake whenever needed!
Scones freeze like a dream.
Freeze the already cut scones (I do it on the baking sheet) until they are rock solid, and then transfer them to a bag. That way, they will take up less space in your freezer and free up the pan.
When you crave warm, fluffy scones, place them on the baking sheet directly from the freezer and bake in a 375°F/190°C oven.
Make sure they are cold before going into the preheated oven and that you use good baking powder. They need all that to have that first surge in the oven that makes them rise. Fluffiness also has to do with the recipe. Some are dense due to more butter and/or add-ins (the double cheese scones recipe, for example), and others are lighter, like the buttermilk scones recipe.
Overworking the dough too much, not preheating the oven well, and using old baking powder are the most common reasons I see people make.
Tips for scones and biscuits
- Baking powder: It's essential to help the scones rise, so make sure it's not expired.
- Very cold ingredients: I’m not kidding when I say very cold butter. I cut it and put the pieces in the freezer for 5 minutes before using it. And don’t take the liquid ingredients out before you start mixing the scones. They belong in the fridge until you need them.
- Don't work the dough much. It should come together but might still have floury patches. You don’t need to work it until it’s smooth, like pie dough. It is uneven, with dry spots sometimes, and that’s good for flakiness later.
- A rather high oven is necessary: they need that extra heat (and baking powder) to rise. If you happen to forget to turn the oven on before you start mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer for the ten or fifteen minutes it takes for the oven to reach its temperature.
Ingredient list
- Blueberries: fresh or frozen (without thawing) can be used with great results.
- Unsalted butter.
- All-purpose flour.
- Salt.
- Baking powder: is used as leavener to help the scones rise, so ensure it isn't expired.
- Milk: whole milk will give richer results. But reduced-fat milk can be used.
- Cream: heavy cream, whipping, or heavy whipping cream can be used.
- Egg: fresh, large.
- Vanilla extract.
- Ground cinnamon.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make blueberry scones
It's all in the details.
The mixing of dry ingredients with butter can be made in 2 ways:
- By hand - a bowl where you integrate the cold butter with your hands or with a pastry cutter. This can take a few minutes as the butter needs to be the size of peas and small beans because it will be irregular.
- Food processor - the butter and dry ingredients are integrated by pulsing a few times. This is way faster and less messy (no hands involved), and the only thing to watch out for is not getting carried away and processing the butter too much.
- Mix dry ingredients in a large bowl, and add the cold butter pieces. Integrate with your hands or with a pastry cutter (or pastry blender). You can do this in a food processor but stop when the butter is about the size of peas or chickpeas. It will be uneven.
- Lightly whisk the eggs and add them to the flour mixture with the milk and cream. Mix with a fork or spoon a little. You just want to moisten the dry ingredients.
- It will look very dry, but if you squeeze some of the mixture in your palm, it will come together. Add the blueberries and barely mix to incorporate. You don't want to crush them. Dump the mixture onto a clean surface. Some blueberries will be loose.
- Gather the shaggy mass with your hands or a dough scraper, folding it onto itself several times until you can form a disk. It does not have to come together like a pie crust, so touch it as little as possible to create a disk that you can cut.
- Cut the dough round with a kitchen knife or a dough cutter into 6 or 8 triangles.
- Place them on a baking sheet and freeze for 15 minutes before baking. You can line it with parchment paper if you want to.
Vintage Kitchen Tip
To get tender and fluffy scones, ensure the ingredients are cold, the oven is preheated, and you don't overwork the dough. If in doubt, put the scones in the freezer for 15 minutes before baking.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Variations: use other berries, add a lemon glaze or add a different spice or extract to the dough.
- Storage: I strongly advocate eating the scones the day they're made. But if you have leftovers, they keep well for a day or two in an airtight container at room temperature or in the fridge for 4-5 days, always well wrapped or covered to prevent dryness. I recommend warming them before eating.
- Powdered sugar glaze: if you like a sweeter scone and some extra lemon flavor, drizzle lemon glaze on the cold scones and let dry before eating.
- Crunchy top: sprinkle a little sugar on top of the scones before baking.
Related recipes you might like:
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Blueberry Scones (with best tips)
Ingredients
- 2 cups all-purpose flour
- ½ cup white, granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, cold
- 1 egg
- 2 tablespoons milk, cold
- 2 tablespoons cream, whipping, heavy, or double, cold
- 1 ½ cups blueberries, fresh or frozen (directly from the freezer)
Instructions
- Make sure the butter cubes, cream, and milk are as cold as possible. I like to put them in the freezer for 10 minutes before starting.
- Have ready a baking sheet lined with parchment paper.
By hand:
- Stir together flour, baking powder, salt, and sugar in a large bowl.
- Add butter and integrate with your hands or a pastry cutter until it’s the size of peas. Don’t overwork it. The butter should remain cold. If it’s starting to become extremely soft put the bowl in the refrigerator or freezer until the butter becomes cold again.
Food processor:
- Put the flour, baking powder, salt, sugar, and cinnamon in the bowl of the food processor. Pulse a few times to integrate.
- Add cold butter pieces and pulse on/off until the butter is the size of peas. The only thing to watch out for is not getting carried away and processing the butter too much.
- Transfer the mixture to a large bowl.
For both methods:
- Beat the egg slightly and add to the butter mixture with milk, cream, and vanilla.
- Mix lightly with a fork or spoon. It will be floury but, if you take some of the dough in your hand and squeeze, it will come together.
- Add blueberries and mix lightly, trying not to crush them.
- Transfer this whole shaggy mass to a clean surface.
- With your hands (I use a cornet to aid me) start bringing the dough together, folding it onto itself as best as you can. Don’t knead it as you would a pie dough. It only needs to be patted into a rough circle. (I recommend you watch the video in the blog post for guidance). There will be floury patches.
- Transfer the dough circle to the prepared baking sheet. Cut in half and each half in 3 wedges with a kitchen knife or the dough scraper.
- Pop into the freezer for 10 minutes or the refrigerator for 20 minutes while preheating the oven.
- Preheat oven to 375°F (190°C).
- Bake for 10 minutes, turn the oven down to 350°F (180°C), and continue baking for about 20 minutes until the top is golden and dry.
- After 30 minutes, take out the sheet and check that the scones are done by carefully lifting the top of one and checking that the inside is done and not still raw. Bake for 5-10 more minutes if needed.
- Let cool on a wire rack.
- Store at room temperature for 1-2 days and warm slightly in the oven before eating.
MrsB says
Ok, I have to modify my previous comment. While these were the worst ones I’ve ever made technically, now that I’ve tasted them, I think they are the best I’ve had in terms of texture and flavor. The outside was crispy/crunchy and the inside was tender and flavorful. Maybe in the future, I will reduce the amount of blueberries and flour.
Paula Montenegro says
Hi MrsB! Thanks for the feedback, it really helps. I will add extra comments about the technique, as I find it does create great scones texture-wise, but can feel like a hassle or that it's not working. And will re-test them with less flour and see if they can be improved. Have a great week!
angiesrecipes says
They are our favourite too, esp. the one with berries! Yours look so amazing!