Blueberry Scones Recipe

All-purpose flour: The main dry ingredient that gives structure to the scones.

Granulated sugar: Adds sweetness to balance the tartness of the blueberries.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Unsalted butter: Cold and cubed, it creates a flaky texture when mixed into the dough.

Fresh blueberries: The star fruit that adds juicy bursts of flavor.

Heavy cream: Adds moisture and richness to the dough.

Large egg: Helps bind the ingredients together and adds tenderness.

Vanilla extract: Adds a subtle sweet aroma and depth of flavor.

One of the most important steps in this Blueberry Scones Recipe is cutting in the cold, cubed butter until the mixture looks like coarse crumbs. Here’s how you can do it like a pro:

1. Start with really cold butter straight from the fridge. If it’s too soft, your scones won’t be as flaky.
2. Use a pastry cutter, two forks, or even your fingers to press the butter into the dry ingredients (flour, sugar, baking powder, and salt).
3. Keep mixing and breaking the butter into smaller pieces until the mixture looks like tiny crumbs with some pea-sized bits of butter still visible.
4. Don’t overdo it! You want to see little chunks of butter because that’s what makes the scones flaky and tender when they bake.

Doing this step right makes the scones turn out light and crumbly instead of dense and heavy. The cold butter melts in the oven, creating steam pockets that give the scones their soft, flaky texture. If the butter is too warm or mixed too much, you’ll lose those pockets, and the scones won’t be as yummy.

When I first tried this, I didn’t keep my butter cold enough and ended up with flat, tough scones. Now, I always cut the butter into cubes and pop them back in the fridge if they start to soften before mixing. It’s a small step that makes a big difference!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available; just make sure to thaw and drain them well.

• heavy cream - Substitute with coconut cream: Coconut cream is a good dairy-free alternative and adds a slight coconut flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken, suitable for a vegan option.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the scones.

• To keep your blueberry scones fresh and delightful, allow them to cool completely on a wire rack before storing. This prevents condensation from making them soggy.

• For short-term storage, place the cooled scones in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer them warm, a quick reheat in the oven at 350°F (175°C) for about 5 minutes will do the trick.

• For longer storage, wrap each scone individually in plastic wrap or aluminum foil. Then, place them in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.

• When you're ready to enjoy a frozen scone, let it thaw at room temperature for about an hour. For a freshly-baked taste, reheat in the oven at 350°F (175°C) for 10-15 minutes.

• If you want to freeze the dough before baking, shape the dough into wedges and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the wedges to a resealable freezer bag or airtight container. Bake directly from frozen, adding a few extra minutes to the baking time.

• To maintain the best texture and flavor, avoid storing blueberry scones in the refrigerator, as this can dry them out.

• Preheat your oven to 350°F (175°C). Place the blueberry scones on a baking sheet lined with parchment paper. Warm them for about 10 minutes, or until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place a blueberry scone on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat as it can make the scone rubbery.

• If you have an air fryer, preheat it to 300°F (150°C). Place the blueberry scones in the basket, making sure they are not touching. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the blueberry scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method helps maintain a slightly crispy exterior.

• For a toaster oven, preheat to 325°F (160°C). Place the blueberry scones directly on the rack or on a piece of foil. Heat for 5-7 minutes, or until they are warmed through and the edges are slightly crispy.

• Oven: Preheat to 400°F (200°C) to bake the scones to golden perfection.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and non-stick baking.

• Large mixing bowl: Whisk together the dry ingredients like flour, sugar, baking powder, and salt.

• Whisk: Mix the dry ingredients thoroughly to ensure even distribution.

• Pastry cutter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

• Small mixing bowl: Whisk together the wet ingredients like heavy cream, egg, and vanilla extract.

• Spatula: Fold in the blueberries gently to avoid crushing them.

• Floured surface: Turn the dough out onto this surface to knead and shape it.

• Knife: Cut the dough into 8 wedges for even portions.

• Wire rack: Cool the scones on this to prevent them from becoming soggy.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor until the mixture resembles coarse crumbs.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process and avoid interruptions.

Freeze butter: Freeze the butter and grate it into the dry mixture for faster incorporation.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch preparation: Make a double batch and freeze half of the scones before baking for a quick future treat.