Crumbly, flaky and buttery scones bursting with juicy blueberries. Drizzled with vanilla glaze, these blueberry scones are perfect with morning coffee.
I made these blueberry scones a while ago after I finished the winter quarter of my school. It was about 3 months ago and I almost forgot to post this. But don’t worry, here I am today. As things are getting a bit busier for me with school assignments, I decided to take a day off work to enjoy myself with my hobby. I feel that if I didn’t do this, I would be drained out of creativity, mental health and of course, the work-life balance.
Serving scones for breakfast may be popular somewhere else; however I don’t usually do that. Banana bread, muffins, brioche buns and other kinds of soup are my go-to breakfast recipe rather than scones. Maybe because I don’t like the dry taste of them. But things completely changed when I accidentally added a bit more heavy cream to the dough and life is getting easier for me. Now I can be confident to put these blueberry scones into my favorite breakfast ideas.
BLUEBERRIES AND WHAT I THINK ABOUT THEM
If there is anything that can make me happy, it would be to see fresh picked strawberries and blueberries boxes that are available in grocery stores. Sweet, a little tangy, juicy, all is perfect and ready to be folded in a batter. Just one note: pick the fresh but not soft, mushy blueberries, or else they might bleed into the batter. You may have bleeding crumbs from blueberries but it’s still ok. If you use frozen blueberries, make sure you don’t thaw it as to prevent them from bleeding.
Cold butter is the key to flaky, buttery blueberry scones. Butter plays a huge role in giving the dough its desired flakiness like when you work with pie crust or pastry puff. I usually keep the butter in the fridge and transfer it to the freezer for about 15-20 minutes before cutting it into pieces and mixing with flour.
Like my older apple scones recipe, I used to cut the dough into small pieces by using a cookie cutter, then shape them into a triangle shape. Time-wasting, harder-working was how I felt after dividing the dough using this method.
Therefore, I came with a new trick to divide the dough evenly, which is that you shape the dough into a 1-inch thick circle then cut it into 6-8 wedges depending on the number of slices you want. The only thing that matters is the baking time. If you make thinner slices the baking time should be reduced, or the scones will be overbaked.
MY BAKING TIPS
Use cold butter. Like I said above, this is very important in making scones as it makes it easier to work with the dough. Chilled butter also helps the dough less spread during baking because you will want flaky, hold-their-shape scones fresh out of oven.
Master the dough. Add a bit of water or milk if the dough is too dry or too crumbly to work with. If the dough is too sticky, add a bit of flour. It’s important to avoid overworking the dough as much as possible because you don’t want the tough-texture scones.
If you make this recipe, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I’d know how it turned out 🙂
More Blueberry Recipes? Try These:
- 2 cups (260g) all-purpose flour, plus more for work surface
- 1/4 cup (100g) granulated sugar
- 1 1/2 teaspoons (8g) baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick/113g) cold unsalted butter cut into 1/4-inch pieces
- 1/2 cup (120ml) heavy cream, plus 1 tablespoon for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (170g) fresh blueberries unthaw if you use frozen blueberries
- 1 cup (125g) powdered sugar sifted
- 2-3 teaspoons (30-45ml) milk
- 1/2 teaspoon (2.5ml) vanilla extract
- Preheat the oven to 400°F/204°C. Line a baking sheet with parchment paper. Set aside.
- Make blueberry scones. In a large bowl, whisk together flour, baking powder, and sugar. Add the butter to the flour mixture and combine them using a pastry blender, food processor or your fingertips until the mixture comes together in fine crumbs.
- Whisk together egg, heavy cream, and vanilla extract, then gradually add it to the flour mixture. If the dough is too dry, add more milk, one tablespoon at a time as needed. Do not overmix. Gently fold in blueberries until coated with flour.
- Transfer dough to a floured surface with floured hands, work dough into a ball. If it’s too sticky, add a bit more flour. Press dough into an 8-inch circle, about 1-inch thick. Use a sharp knife to cut into 6-8 wedges.
- Place scones on prepared baking sheet and brush tops with a bit of heavy cream. Bake for 20-22 minutes or until golden around the edges. Remove from oven then transfer scones to a wire rack and leave to cool before adding vanilla glaze.
- Make vanilla glaze. In a small bowl, whisk together powdered sugar, vanilla extract and milk until incorporated. Once scones are completely cool, drizzle over the top.
- Leftovers can be kept up to 5 days in the fridge or frozen for up to 2 months. Serve scones warm or at room temperature.