Blueberry Scones

blueberry scones recipe

Scones are a real treat and blueberry scones are one of my favorites. I love a fresh scone with a little bit of glaze to go along with afternoon (or morning) coffee.

We usually associate scones with England but most historians agree that scones originated in Scotland. It’s generally a baked item, made with flour or oatmeal. There are hundreds of variations such as additions (like the blueberries in this recipe) to glazing or frosting. There is no wrong addition when it comes to baking scones, you just need to collect a few good recipes.

 

blueberry scones ready for baking

Blueberry Scones Ingredients

  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/2 teaspoons baking powder (must be fresh!)
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 large eggs brought to room temperature
  • 3/4 cup plus 2 tablespoons whole milk, divided
  • 1-1/2 cups fresh or frozen blueberries

Directions

  • In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  • Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. You can also use parchment paper or silicone mats instead of greasing your cookie sheet. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

I like to put a simple glaze on my scones. Whisk together powdered sugar, milk, and vanilla until smooth, adding up to 2 tsp. additional milk for desired consistency. Drizzle over the tops of your scones (the glaze should be thick. Refrigerate for 30 minutes before topping the scones).  You can also add some lemon zest, it gives a nice tart bite to the glaze.

blueberry scones dough

Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.
Make sure your baking powder is fresh. If the box is older than 6 months you should probably toss it.
If you are using frozen blueberries make sure use them before thawing or you will have a blue-streaked mess.

Each scone contains about 220 calories, 9g fat (5g saturated fat), 48mg cholesterol, 274mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 5g protein.

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