For days when you don’t want to leave the house, these blueberry scones are perfect. They are a great baking project to take up on a rainy day, and the smell of the scones baking in the oven is just heavenly. This blueberry scone recipe is simple enough for most, and requires a few ingredients that you should have at home already!
- ¾ cup heavy cream (reserve some for brushing)
- 2 ¼ cup all-purpose flour
- ½ cup cane sugar (reserve some for sprinkling)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 large egg, beaten lightly
- ½ cup unsalted butter, cubed and cold
- 1 tsp vanilla extract
- 1 cup blueberries, fresh is better
- Preheat the oven to 200°C. Line a baking sheet with some parchment paper.
- Sift the flour, sugar, baking soda, baking powder, and salt into a large mixing bowl. Add in the butter, working it in by using your hands or a pastry cutter, do this until the mixture has pea-sized crumbles.
- Add in the egg, vanilla, and cream. Stir this until the dough just comes together.
- Gently fold the blueberries into the dough.
- Place the dough on a lightly floured surface. Use a rolling pin or your hands to shape the dough into a disk, measuring 1 to 1 ½-inches thick.
- Cut the disk into 8 even wedges.
- Place these wedges on the baking sheet and brush the tops with the reserved cream, and sprinkle some sugar on top.
- Place the baking sheet into the oven and leave to bake for 20 minutes, or until the tops of the scones are golden brown.
- Remove the scones from the oven and allow to cool on a baking sheet for 15 minutes before serving with some cream and jam!
Variations Of The Blueberry Scone Recipe
You are able to twist and add to this recipe to experiment with different flavours and textures!
Here are some ways to change the recipe:
- Add in some sliced almonds or chopped walnuts to the scones. Fold in 1/3 cup of either into the dough – this adds a great crunch!
- Fold in the zest of 1 lemon into the dough to make lemon blueberry scones – it adds wonderful flavour to the scones.
- Stir together ½ cup of powdered sugar, 1 tbsp milk, and 1 tsp of lemon zest to make a lemon glaze. Drizzle this onto the scones once they have baked and cooled.
- Instead of using blueberries, use blackberries, raspberries, dried cherries, or a mix of them all.
- Fold in a tablespoon of orange zest to the dough, and swap the blueberries for cranberries. This makes a very festive-tasting scone recipe!
Once the blueberry scones are cooked, you can top them with some fresh cream, preserves, jam, marmalade, or even some cheese.