Blueberry Scones

If you’re craving something sweet, buttery, and filled with juicy blueberries, these Blueberry Scones are the perfect treat. This easy recipe makes tender, flaky scones that taste just like they came from a bakery. The fresh blueberries add a burst of natural sweetness, while the light icing drizzle gives each bite a touch of creamy richness. Whether you enjoy them for breakfast, brunch, or with your afternoon tea, these scones are a timeless favorite that everyone will love.

Ingredients

For the Scones:

• 2 ½ cups all-purpose flour
• 3 tablespoons granulated sugar
• 4 teaspoons baking powder
• 2 teaspoons lemon zest (optional)
• ½ teaspoon salt
• ⅓ cup unsalted butter, cold and cut into pieces
• 2 eggs, beaten
• ¾ cup heavy whipping cream
• 1 ¼ cups blueberries (fresh or frozen)
• Heavy whipping cream (to brush the tops)
• Granulated sugar (to sprinkle on top)

For the Icing:

• 3 tablespoons powdered sugar
• 1 tablespoon heavy whipping cream

Instructions

For the Scones:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the flour, sugar, baking powder, lemon zest, and salt.
3. Using a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs and heavy cream.
5. Add the egg mixture to the dry ingredients and mix until a dough forms—do not overmix.
6. Place the dough on a lightly floured surface and gently fold in the blueberries, handling the dough as little as possible.
7. Pat or lightly roll the dough into an 8-inch circle and cut into 8 wedges.
8. Arrange the wedges 1 inch apart on an ungreased baking sheet.
9. Brush the tops with heavy cream and sprinkle with sugar.
10. Bake for 18–22 minutes, or until the scones are golden brown.
11. Remove from the oven and allow them to cool slightly before icing.

For the Icing:

1. In a small bowl, whisk together powdered sugar and heavy cream until smooth.
2. Once the scones are slightly cooled, drizzle the icing over the top.

Serving and Storage Tips

• Serve Warm: Blueberry Scones taste best when served slightly warm with a cup of coffee or tea. The icing melts perfectly into the flaky layers, adding a touch of sweetness.
• Add Toppings: For extra indulgence, serve with butter, clotted cream, or a drizzle of honey.
• Pair with Fruit: Fresh fruit like strawberries or raspberries complements the blueberry flavor beautifully.
• Storage: Keep leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheating: Warm scones in a 300°F oven for 5–8 minutes or in the microwave for 10–15 seconds to restore freshness.
• Freezing: Freeze baked scones for up to 3 months. Wrap each one individually in plastic wrap, then store in a freezer-safe bag. Thaw overnight or reheat directly from frozen.

Variations

1. Lemon Blueberry Scones: Add 1 tablespoon of lemon juice and increase lemon zest to 1 tablespoon for a tangy citrus twist that enhances the blueberry flavor.
2. Blueberry White Chocolate Scones: Stir in ½ cup of white chocolate chips to add creamy sweetness that balances the tart berries.
3. Almond Blueberry Scones: Add ½ teaspoon almond extract to the dough and sprinkle with sliced almonds before baking for a nutty, aromatic flavor.
4. Mixed Berry Scones: Substitute half the blueberries with raspberries or blackberries for a colorful, juicy berry blend.
5. Glazed Blueberry Scones: Double the icing recipe for a thicker, bakery-style glaze that makes each bite extra sweet.
6. Coconut Blueberry Scones: Mix ¼ cup shredded coconut into the dough and use coconut milk instead of cream for a tropical flair.
7. Oatmeal Blueberry Scones: Replace ½ cup of flour with rolled oats for a heartier texture and nutty flavor.
8. Maple Blueberry Scones: Replace granulated sugar with brown sugar and add 1 tablespoon of maple syrup to the dough for a rich, warm sweetness.
9. Blueberry Cream Cheese Scones: Gently fold in small chunks of cream cheese with the blueberries for a creamy surprise in every bite.
10. Blueberry Crumble Scones: Sprinkle the tops with a simple streusel made from flour, butter, and sugar before baking for a crunchy finish.

FAQs

1. Can I use frozen blueberries instead of fresh?
   Yes! Use frozen blueberries straight from the freezer to prevent the dough from getting too wet.
2. Why are my scones dry?
   They may be overbaked or the dough overworked. Mix just until combined and watch the baking time closely.
3. Can I make the dough ahead of time?
   Yes, refrigerate the dough for up to 12 hours before baking.
4. Can I skip the icing?
   Absolutely! The scones are delicious plain or simply dusted with powdered sugar.
5. What type of flour works best?
   All-purpose flour gives the best texture, but you can use half whole wheat for a heartier version.
6. Can I use milk instead of cream?
   Heavy cream gives the richest texture, but whole milk or half-and-half works as a lighter substitute.
7. How do I get my scones to rise higher?
   Make sure your baking powder is fresh and your oven is fully preheated before baking.
8. Can I use a food processor instead of a pastry cutter?
   Yes, pulse the butter into the dry ingredients carefully—don’t overmix.
9. How do I prevent the blueberries from bleeding?
   Toss them lightly in flour before folding into the dough to keep the color from spreading.
10. Can I add nuts or other mix-ins?
    Definitely! Chopped pecans, almonds, or even chocolate chips are great additions.

These Blueberry Scones are soft, buttery, and bursting with fresh blueberry flavor. The sweet glaze on top adds the perfect finishing touch, making them a delightful treat for any time of day. Serve them warm from the oven with tea or coffee for a comforting homemade bakery experience. Once you make these, you’ll never go back to store-bought scones again—they’re that good!

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