Blueberry Scones
Introducing my favorite scone recipe! These scrumptious scones are rugged and slightly crisp around the edges, and decadently soft with bursting juicy blueberries within. Lemon zest and zesty Greek yogurt elevate the flavor to a new dimension.
These tasty blueberry scones serve as an ideal breakfast indulgence that’s sweet yet not overpowering. A light dusting of crunchy raw sugar on top enhances their appeal.
Present them for a festive gathering, such as Easter or Mother’s Day brunch, or create them as an enjoyable afternoon baking endeavor. I’m thrilled to provide an option for mini scones as well, which are half the size of typical bakery scones. They’re absolutely adorable.
If you’re in search of a nutritious blueberry scone recipe brimming with all the flavor and texture you desire in a scone, this is the one. These delightful scones require only 1/4 cup sugar. They’re healthier than most since they can be prepared with whole wheat flour, offering a bit of extra texture (you can alternatively use all-purpose flour if that’s what you have available).
Opt for white whole wheat flour if you wish to keep the taste and appearance akin to traditional scones, as I did for these images. Greek yogurt adds an extra protein boost, which is always beneficial. Interestingly, these scones are free from eggs, making them a suitable alternative to muffins for anyone with an egg allergy.
Blueberry Scone Suggestions
If you’re inexperienced in scone-making, I assure you can accomplish it. There’s no need for specialized tools (a pastry cutter is helpful, but a cheese grater will suffice).
This post provides comprehensive guidance in the recipe at the bottom, along with step-by-step images and a video to ensure you feel confident at each stage. Your scones will be ready in roughly 35 minutes!
Accurately measure your flour.
You can gauge your flour with a scale or measuring cups. If using measuring cups, employ the spoon-and-swoop technique: fluff the flour with a large spoon, then add spoonfuls to your measuring cup, leveling off the top with a knife. If you scoop the flour directly into the cups, you might end up with far too much, leading to a dense scone.
Utilize fresh baking powder.
Baking powder diminishes in potency over time. It serves as the sole leavening agent in this recipe, hence we need it to be effective! Check the packaging to ensure it hasn’t expired. Once opened, it typically lasts for 6 to 12 months. If uncertain, pour a teaspoon into a heat-safe bowl and add a splash of boiling water—it should fizz up immediately.
Avoid overmixing.
Overmixing the dough will overly activate the gluten, resulting in tough scones. Refer to the picture below—the dough will appear crumbly until you gently knead it together.
Incorporate fresh or frozen berries.
I prefer using fresh berries when they’re in season, generally from April to October in the U.S. Smaller blueberries, like wild blueberries, will be more evenly distributed throughout the scones, although these work nicely with any size. If using frozen berries, toss them with a teaspoon of flour prior to using to prevent their juices from swirled into the dough.
Watch How to Prepare Scones
Additional Blueberry Delights to Sample
Nutritious blueberry treats are my forte, and here are some of the most desired recipes on Cookie and Kate:
Please share how your scones turn out in the comments! I love receiving feedback from you and hope this becomes your new go-to scone recipe, as well.
Print
Blueberry Scones
These blueberry scones are exceptional! They’re beautifully soft, dotted with fresh blueberries, and lightly coated with crunchy sugar. Recipe yields 8 standard scones or 16 mini scones.
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a mixing bowl, blend the flour, baking powder, and salt. Whisk gently until unified.
- In a small bowl, mix the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this releases more flavor from the lemon). Subsequently, pour the mixture into the other dry ingredients and whisk to incorporate.
- Slice the butter into ¼-inch thick pieces and delicately place them into the dry components, stirring occasionally to prevent the butter from sticking together. If you have a pastry cutter, cut the butter into the flour until it resembles pea-sized chunks or smaller. If you lack a pastry cutter, grate the butter using the large holes of a cheese grater and integrate it into the flour, stirring as you grate to avoid clumping.
- Stir in the blueberries and carefully mix to combine. (You can use frozen blueberries; no thawing is required, but add 1 teaspoon of additional flour to help prevent color from leaking into the dough).
- Gently fold in the yogurt and milk. The mixture may appear dry, which is fine! Transfer the dough onto a clean work surface and knead in the remaining flour gently.
- For full-sized scones, shape the dough into a circle about an inch deep all around. For mini scones, divide the dough in half and form each half into rounds about one inch deep all around. Evenly sprinkle the sugar over the dough. Use a sharp chef’s knife to cut the round(s) into 8 equal wedges. Separate the slices and arrange them on the prepared baking sheet, leaving several inches between each scone.
- For full-sized scones, bake for 21 to 24 minutes or until lightly golden. For mini scones, bake for 18 to 20 minutes or until lightly golden. Enjoy them warm or allow to cool to enhance the flavors. Leftover scones store well for up to 3 days at room temperature or up to 6 months in the freezer.
Notes
Recipe modified from my previous one titled Blueberry Lemon Scones, which has been removed since this version is superior. Here is a PDF of the previous recipe.
Customize it: You may exclude the lemon zest if you’re not fond of lemon flavor. Alternatively, try another type of citrus, such as orange, which would be delightful. You can substitute other berries, like raspberries or sliced strawberries, or omit the berries altogether for a basic scone recipe.
Nutrition
The details provided are an estimate given by an online nutrition calculator. It should not replace a professional nutritionist’s guidance. Refer to our full nutrition disclosure here.
Post Comment