- Recipe: Blueberry Scones
- Writer: Lizzie Green
- Content-Type: Food Blog
These blueberry scones have a crisp outside, and a soft, buttery interior, and are loaded with juicy blueberries. A wonderful brunch or breakfast!
My go-to recipe for baking on rainy days is these blueberry scones. I prepare a cup of tea and mix the dough as the rain puddles outside.
Then place them in the oven while savoring the buttery aroma they release as they bake. I eat them as soon as they are cool enough to handle.
They have a crisp exterior, and a moist inside, and are filled with delicious blueberries. They are everything a good scone should be: lightly sweet and incredibly cozy.
The recipe for these blueberry scones is from Marcella DiLonardo’s most recent book, Bake the Seasons. I’ve been eagerly expecting Marcella’s cookbook.
You will adore this book if you enjoy baking and seasonal fruit. You should start with the Roasted Strawberry Oat Muffins before the strawberry season ends and look forward to her adorable little cherry hand pies once the cherry season arrives because the recipes are arranged by season.
Before I get too excited about the upcoming summer vegetables, let’s talk about this (flexible! easy!) blueberry scone recipe.
Ingredients for Blueberry Scone Recipe
The dough for these blueberry scones is spiced with chamomile, which is a unique addition. Before continuing with the recipe, steep a chamomile tea bag in heavy cream to give your scones it,s delicate, comforting flavor.
I adore the herbal flavor it gives the scones, but don’t worry if you don’t have any chamomile tea on hand. Without it, they’ll still be tasty. You’ll also need the following to make them:
- For moisture and richness, use heavy cream. Since I didn’t have any cream on hand, I successfully substituted full-fat coconut milk.
- All-purpose flour, since scones wouldn’t exist without it.
- Cane sugar is used to sweeten things up.
- To help them rise, use baking soda and powder.
- For a faintly savory flavor, use sea salt.
- For that irresistible buttery flavor and luscious texture, use cold butter.
- To make them delightfully moist and fluffy, add one egg.
- Add vanilla extract for more flavor depth.
- Fresh blueberries, too! In this recipe, thawed frozen blueberries will also work if you can’t find decent fresh berries.
Making Blueberry Scones
All set to bake? What you must do is as follows:
- The heavy cream should first be simmered. Place the chamomile tea bag inside and allow it to steep for five to ten minutes. The cream should now be placed aside to cool. Skip this step if you’re not using the chamomile.
- Sift the dry ingredients together next.
- Add the cold butter cubes after that. The butter should be incorporated into the flour mixture using your fingertips or a pastry blender until pea-sized crumbs are formed.
- Pour the liquid ingredients in, then whisk everything together until a dough forms.
- Blueberries should be folded in.
- On a gently dusted surface, the dough
- On a lightly dusted surface, extrude the dough and shape it into a disk that is 1 and 1/2 inches thick.
- Place the disk’s 8 wedges on a baking sheet lined with parchment paper.
- The scones should be topped with cream, dusted with coarse sugar, and baked for 20 minutes at 400 degrees.
Serving Ideas for Blueberry Scones
These scones with blueberries make a delicious breakfast or afternoon snack. They go well with a cup of ordinary tea or coffee, a matcha latte, or tea or coffee. Make a coffee smoothie, kale smoothie, avocado smoothie, strawberry banana smoothie, or any heartier beverage option.
Any leftovers can be frozen for up to 2 months or kept in an airtight container at room temperature for 3 days. To have more on hand for quick breakfasts or snacks, I like to double the recipe and freeze half of it.
Alternatively, include these blueberry scones with a frittata, breakfast casserole, or shakshuka, as well as mimosas, as part of a bigger brunch.
Variations in Blueberry Scone Recipe
This scone recipe is fantastic as is, but if you’re feeling inventive, here are some suggestions for modifying it:
- Fold the zest of 1 lemon into the batter to make lemon blueberry scones.
- Replace the blueberries with dried cherries, raspberries, or blackberries.
- To add some crunch, mix in 1/3 cup of sliced almonds or chopped walnuts.
- Add a straightforward lemon glaze on top! To make a drizzle, try combining 1/2 cup powdered sugar, 1 tablespoon almond milk, and 1 teaspoon lemon zest.
- For a winterized version, substitute dried cranberries for the blueberries in the scone batter and add a tablespoon of orange zest.
|15 minutes to prepare
15 minutes for cooking
Total: 30 minutes
The recipe for blueberry scones is taken from Marcella DiLonardo’s Bake the Seasons. Perfect for a treat in the afternoon or breakfast!
- 3/4 cup heavy cream, more for brushing
- 1 chamomile tea bag
- 2 1/4 cups all-purpose flour
- 1/2 cup cane sugar, plus more for sprinkling
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, cold and cubed
- A large egg, lightly beaten
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- Put a baking sheet in the oven and preheat it to 400 degrees.
- The cream and chamomile tea bag should be combined over low heat in a small saucepan. Bring to a simmer, turn off the heat, and let the mixture sit for five to ten minutes. Throw away the tea bag, and let the cream cool as you set it aside.
- Sift the flour, sugar, baking soda, baking powder, and salt in a sizable mixing basin. Include the butter. Work in the butter with your fingertips or a pastry cutter until the mixture resembles pea-sized pieces. Add the cooled cream, egg, and vanilla. Only stir enough for the dough to come together. Add the blueberries and stir.
- Transfer the dough to a surface that has been lightly dusted with flour. Shape into a disk that is 1 to 1 1/2 inches thick using your hands or a rolling pin. Make 8 equal wedge cuts. Place the wedges on the baking sheet that has been prepared and brush the cream on top. If desired, sprinkle some sugar on top.
- Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.