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Blueberry Scones Recipe | My Baking Habit


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Tender blueberry scones embrace lemon zest and a tart lemon glaze for a vibrant and flavorful scone that’s as scrumptious along with your afternoon espresso or tea as it’s for breakfast.

Two blueberry scones on a white plate. One of the scones is broken in half to show the texture of the crumb.

You guys know that I really like a superb scone. If I’ve my selection between a scone and a doughnut (even a frosted one from Dunkin’), I’ll gladly get down with the scone any day of the week.

I’ve been making the identical scone base for years as a result of to me, it’s good. 

One in every of my favourite issues about scones is that they’re tremendous customizable. From vanilla bean scones, glazed orange scones and bacon and cheddar Scones to those lemony blueberry scones – I’m fairly assured you can create a scone with absolutely anything in your fridge.

Candy or savory, scones are one thing you may eat for breakfast, snack with tea, or as dessert on the finish of the day. Blueberries are beginning to get good round right here, and I simply can’t refuse a recent summer season berry. 

Plus, everyone knows that blueberries and lemon are just about one of many happiest marriages in baking land, and mixed in a scone they’re fully irresistible!

Glazed blueberry scones arranged on a piece of parchment paper.

LEMONY BLUEBERRY SCONES

You know the way a lot I really like lemon and blueberries collectively. From lemon cupcakes topped with a tangy lemon-blueberry frosting to lemon blueberry bread and blueberry espresso cake with a touch of lemon, it’s one in all my favourite taste mixtures.

So it simply made sense to incorporate some lemon in these completely tender blueberry scones, proper?

I used my favourite trick ever and infused the sugar in these scones with lemon zest earlier than making the scone dough. 

Then, as soon as the scones cooled after popping out of the oven, I topped them with a lemony glaze.

There’s simply the correct amount of lemon to enrich the blueberries and make for an extremely flavorful scone. Belief me, you’re gonna need to take two.

Dry ingredients for blueberry scones whisked together in a white mixing bowl.

HOW TO MAKE BLUEBERRY SCONES

With the intention to profit from the lemon zest in these blueberry scones, begin by rubbing the granulated sugar and the zest collectively in a bowl along with your fingertips. Do that till the sugar is moistened and really aromatic.

This step helps infuse the zest into the sugar in order that the lemon aroma and taste will get into each little bit of the scones.

As soon as that’s completed, add the flour, baking powder, baking soda, and salt to the sugar and whisk to mix.

Butter cut into dry ingredients for blueberry scones.

Grate the frozen butter into the flour combination, then use your fingers to work the butter into the flour till the combination resembles a rough meal.

In a separate bowl, mix the bitter cream and egg till clean, then use a fork to stir this into the flour combination. You’ll find yourself with giant dough clumps.

Fold within the blueberries, then use your arms to softly press the dough right into a ball. Use the aspect of the blending bowl that can assist you with this. It’ll be sticky at first however will come collectively – simply be light and take a look at to not overwork the dough.

Blueberries being added to scone dough in a white mixing bowl.

On a flippantly floured floor, pat the dough out right into a circle about 7 inches in diameter and about ¾-inch thick.

Use a pointy knife or dough blade to chop the circle into 8 equal triangles and place these on a lined baking sheet about 1 inch aside. 

Bake the scones for 15-17 minutes or till they’re golden brown. Allow them to cool for 10 minutes, then whisk collectively the glaze components.

Dip the highest of the scones into the glaze or drizzle the glaze over the scones. You’ll be able to glaze them as soon as or you may let the glaze set for a couple of minutes earlier than glazing them a second time.

Blueberry scone dough formed into a ball in a white mixing bowl.

Useful assets for making these scones

  • Be sure you know methods to measure flour appropriately earlier than you get began. That may assist these scones come out completely each time! 
  • Use the information within the publish on measuring flour linked above and use the identical methodology for measuring your powdered sugar. 
  • In case you run out of powdered sugar, I’ve data on methods to make powdered sugar. You should utilize this substitute for the glaze. 
  • You should utilize your favourite model of vanilla extract within the glaze or use do-it-yourself vanilla extract.
Circle of blueberry scone dough on a wooden board, cut into 8 triangles.

STORAGE AND FREEZING TIPS

Retailer glazed blueberry scones in an hermetic container at room temperature for 2-3 days. 

In case you’d wish to freeze the scones, you are able to do so earlier than or after baking. 

Earlier than baking, place the minimize triangles on a lined baking sheet. Place the sheet pan within the freezer for an hour, or till the triangles are frozen by way of. Place them in a zip-top freezer bag and freeze for as much as 3 months.

Baked blueberry scones cooling on a wire rack next to a bowl of lemon glaze.

When able to bake, place as many scones as you want on a lined baking sheet (no have to thaw them) and bake in keeping with the recipe directions, including 1-2 minutes to the baking time if wanted. Glaze as directed.

If freezing after baking, place the glazed and cooled scones in an hermetic container or zip-top freezer bag and freeze for as much as a month. 

When able to take pleasure in, take away a scone from the freezer and microwave for 30-60 seconds to thaw and heat it by way of.

Glazed blueberry scones set on a wire cooling rack over a sheet pan.

RECIPE FAQS

Can I exploit frozen blueberries as a substitute of recent?

I actually love utilizing recent blueberries in these scones, however you should utilize frozen blueberries if that’s what’s accessible to you.

Don’t thaw the blueberries earlier than including them to the scones. It will assist stop the juices from bleeding and discoloring the scone dough.

Can I substitute entire wheat flour for the all-purpose flour?

I don’t suggest changing the entire flour with entire wheat flour. In case you’d like, you may substitute as much as half (50%) of the all-purpose flour for entire wheat flour, however understand that it can barely have an effect on the feel and taste of the scones.

Round wire cooling rack holding glazed blueberry scones.

Can I make these gluten free?

In case you’d wish to make a gluten-free scone, try my gluten-free blueberry scones.

Can I exploit yogurt as a substitute of bitter cream?

You’ll be able to completely use common or greek yogurt as a substitute of bitter cream if that’s what you might have available. 
Each yogurt and bitter cream can stand in for buttermilk (to study extra, try methods to make buttermilk), and since they’ve related consistencies they will usually stand in for one another in baking recipes like these blueberry scones.

Two white plates with glazed blueberry scones next to a glass of milk.
Two blueberry scones on a white plate. One of them is broken in half.
  • Alter oven rack to lower-middle place and preheat oven to 400°F. Line a baking sheet with parchment paper.

  • In a medium bowl, mix sugar and lemon zest; combine along with your fingertips till the sugar is moistened and aromatic. Add within the flour, baking powder, baking soda and salt and blend till mixed.

  • Grate butter into flour combination on the massive holes of a field grater; use your fingers to work within the butter till the combination resembles coarse meal.

  • In a small bowl, whisk the bitter cream and egg till clean.

  • Utilizing a fork, stir bitter cream combination into flour combination till giant dough clumps kind. Fold in blueberries. Use your arms to softly press the dough in opposition to the bowl right into a ball. The dough can be sticky first, however as you press, the dough will come collectively.

  • Place on a flippantly floured floor and pat right into a 7-inch circle about 3/4-inch thick. Use a pointy knife to chop into 8 triangles; place triangles onto ready baking sheet, about 1 inch aside. Bake till golden, about 15 to 17 minutes. Cool for 10 minutes and put together the glaze.

  • In a medium bowl, put together the glaze by mixing collectively the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk till clean. Dip the highest of the scones into the glaze and permit the glaze to harden. At this level, you may depart them as is or select to dip them once more for a thicker glaze.

Scones retailer nicely in an hermetic container for as much as two days.
Useful assets

  • Be sure you know methods to measure flour appropriately earlier than you get began. That may assist these scones come out completely each time! 
  • Use the information within the publish on measuring flour linked above and use the identical methodology for measuring your powdered sugar. 
  • In case you run out of powdered sugar, I’ve data on methods to make powdered sugar. You should utilize this substitute for the glaze.
  • You should utilize your favourite model of vanilla extract within the glaze or use do-it-yourself vanilla extract.

Serving: 1scone | Energy: 333kcal | Carbohydrates: 52g | Protein: 5g | Fats: 19g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 70mg | Sodium: 248mg | Potassium: 82mg | Fiber: 1g | Sugar: 11g | Vitamin A: 611IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

The default measuring system on My Baking Habit is US Customary. Unit conversions are offered as a courtesy; please remember that there could also be some discrepancies.
Card might comprise affiliate hyperlinks. As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.
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