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!
Course Breakfast
Cuisine American
Keyword blueberry scones, blueberry scones recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings
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– 8 scones
Calories 579.9 kcal
Author Blair
Ingredients
list of 8 items
2 ½ cups all-purpose flour
2 tablespoons sugar, plus extra for topping
1 tablespoon baking powder
1 ¼ teaspoons salt
2 sticks (½ lb.) salted butter, ½-inch diced and chilled
⅔ cup heavy cream
3 large eggs, divided
¾ cup fresh or frozen blueberries (if using frozen, do NOT thaw)
list end
Instructions
list of 6 items
1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment or silicone mat.
2. 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 cut the butter into the flour with a pastry cutter or with two knives.
3. In a large measuring cup or small bowl, whisk together the cream and 2 of the eggs. Gradually add the wet ingredients to the dry ingredients and stir
just until blended. The mixture will be wet and sticky. Do not overmix. Gently fold in the blueberries.
4. Dump the dough onto a very well-floured surface and knead it lightly and quickly just a few times. It helps to put flour on your hands to prevent sticking.
Pat the dough into a circle that’s 1-inch thick. Using a pizza cutter or knife that is sprayed with cooking spray before each slice, cut the circle into
6-8 wedges, depending on how large you like the scones.
5. Transfer the dough to the prepared baking sheet, leaving 2 inches between each scone.
6. Beat the remaining egg with 2 tablespoons of water or cream to make an egg wash. Brush the tops of the scones with the egg wash, sprinkle with sugar,
and bake for 20 minutes (or until the tops are lightly browned and the insides are fully baked). Serve warm or at room temperature.
list end
Recipe Notes
Write list…
• 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 (these are not sweet like a dessert), so I use just 2 tablespoons of sugar. For a sweeter scone, you can increase
that amount to 1/4 cup or even 1/3 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 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.
Nutrition Facts
Blueberry Scones Recipe
Amount Per Serving (1 extra large scone (cut into 6))
Calories 579.9 Calories from Fat 377
% Daily Value*
Fat 41.9g64%
Saturated Fat 26g163%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 11.4g
Cholesterol 180.4mg60%
Sodium 980.7mg43%
Potassium 135mg4%
Carbohydrates 44.9g15%
Fiber 2.2g9%
Sugar 6.8g8%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
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!
Course Breakfast
Cuisine American
Keyword blueberry scones, blueberry scones recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings
undefined
– 8 scones
Calories 579.9 kcal
Author Blair
Ingredients
list of 8 items
2 ½ cups all-purpose flour
2 tablespoons sugar, plus extra for topping
1 tablespoon baking powder
1 ¼ teaspoons salt
2 sticks (½ lb.) salted butter, ½-inch diced and chilled
⅔ cup heavy cream
3 large eggs, divided
¾ cup fresh or frozen blueberries (if using frozen, do NOT thaw)
list end
Instructions
list of 6 items
1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment or silicone mat.
2. 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 cut the butter into the flour with a pastry cutter or with two knives.
3. In a large measuring cup or small bowl, whisk together the cream and 2 of the eggs. Gradually add the wet ingredients to the dry ingredients and stir
just until blended. The mixture will be wet and sticky. Do not overmix. Gently fold in the blueberries.
4. Dump the dough onto a very well-floured surface and knead it lightly and quickly just a few times. It helps to put flour on your hands to prevent sticking.
Pat the dough into a circle that’s 1-inch thick. Using a pizza cutter or knife that is sprayed with cooking spray before each slice, cut the circle into
6-8 wedges, depending on how large you like the scones.
5. Transfer the dough to the prepared baking sheet, leaving 2 inches between each scone.
6. Beat the remaining egg with 2 tablespoons of water or cream to make an egg wash. Brush the tops of the scones with the egg wash, sprinkle with sugar,
and bake for 20 minutes (or until the tops are lightly browned and the insides are fully baked). Serve warm or at room temperature.
list end
Recipe Notes
Write list…
• 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 (these are not sweet like a dessert), so I use just 2 tablespoons of sugar. For a sweeter scone, you can increase
that amount to 1/4 cup or even 1/3 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 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.
Nutrition Facts
Blueberry Scones Recipe
Amount Per Serving (1 extra large scone (cut into 6))
Calories 579.9 Calories from Fat 377
% Daily Value*
Fat 41.9g64%
Saturated Fat 26g163%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 11.4g
Cholesterol 180.4mg60%
Sodium 980.7mg43%
Potassium 135mg4%
Carbohydrates 44.9g15%
Fiber 2.2g9%
Sugar 6.8g8%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
