Simple Blueberry Scones Recipe

These blueberry scones draw on our favourite grasp scone recipe, which requires butter and cream. They prove mild, fluffy, scrumptious, and bursting with blueberries!

Of all of the baking recipes I’ve shared with you, I make scones probably the most typically. They’re fast to make, name for elements I seemingly have already got, and I can simply adapt them to no matter fruit I’ve readily available.

On this case, we’re utilizing a number of contemporary blueberries, which soften, flip further juicy, and burst into the scones. I like blueberries and lemon, so I make a fast lemon sugar for the dough and lemon glaze for the tops to show these into blueberry lemon scones. The lemon is non-obligatory, however I extremely suggest it! For extra scones, see our cranberry orange scones, blackberry scones, and our widespread pumpkin scones.

Key Substances

• Blueberries: Whereas contemporary blueberries are my favourite possibility for these scones, you need to use unthawed frozen blueberries or dried blueberries on this recipe. Different berries like chopped strawberries, raspberries, and blackberries are beautiful, too.
• Lemon: The lemon added to our scones is non-obligatory, however I do actually love the blueberry lemon combo (as demonstrated by these blueberry lemon muffins and my lemon blueberry cake!). I make a easy lemon sugar by rubbing some lemon zest into plain granulated sugar, which perfumes the dough with lemony taste. Then, I make a easy lemon glaze with lemon juice and powdered sugar to drizzle over the tops of the baked scones.
• Flour: I persist with all-purpose flour for my scones. It constantly yields mild and flaky outcomes. For gluten-free scones, use your favourite all-purpose gluten-free flour (like Bob’s Purple Mill).
• Baking Powder: That is essential for raise and lightness, and also you’ll use a beneficiant tablespoon. To keep away from any metallic aftertaste, all the time go for aluminum-free baking powder. I additionally depend on baking powder for our widespread fluffy biscuits and this strawberry shortcake.
• Butter: The key to really flaky scones may be very chilly butter. Because it melts within the oven, it creates steam, leading to a mushy and tender texture.
• Heavy Cream: I’m notably keen on cream scones as a result of they naturally prove lighter and extra tender than these made solely with butter. For a ravishing golden sheen, I additionally like to brush slightly cream over the tops of those blueberry scones simply earlier than baking.
• Sugar: For the dough, I exploit plain granulated sugar (although coconut sugar or brown sugar are tremendous alternate options). Earlier than baking, an non-obligatory however beautiful contact is a sprinkle of coarse sugar over the cream-brushed tops. Lastly, powdered sugar blended with lemon juice creates that excellent drizzly glaze for serving.

When making blueberry scones, light dealing with is essential! Overworking the dough develops gluten, which might make your scones much less fluffy and tender. That’s why I skip the biscuit cutter and flippantly pat the dough right into a circle with my arms earlier than chopping it into 8 triangles.

From there, switch your triangles of dough onto a baking sheet, leaving slightly room (they are going to unfold barely), after which brush them generously with cream. For a ravishing, shiny, textured high, sprinkle coarse sugar over the cream after which bake.