BLUEBERRY SCONES
These Blueberry Scones are flaky and buttery, with the perfect combination of blueberry and vanilla! The sweetness of the vanilla pairs beautifully with the tartness of the blueberry, elevating the flavor of these soft, flavorful and old-fashioned blueberry scones.
Whether you’re hosting a brunch with friends or cozying up with a cup of tea and your favorite book, the classic blueberry flavor gives all the old-fashioned feels, like sitting on the front porch of grandma’s house on a summer day.
The Perfect Scone
I’ve always had a love for scones, they make me dream of an afternoon spent somewhere in the English countryside, cozied up in a little cottage with a cup of tea…if you love the movie, The Holiday, then you know what I mean! I love the buttery flavor accompanied by the light and flaky texture and how scones are never too sweet, but always such a treat! I remember the first time I was preparing to bake scones (after being inspired by The Great British Baking Show, of course!) and feeling so intimidated to begin to process. What I’ve learned is that while scones may look difficult, they are actually so easy to make! With the use of chilled butter and a food processor, these scones will turn out buttery, flaky and perfect every time.
that classic, old-fashioned feel
I’m a berry girl at heart, every time there’s something with berries on a menu, I’m all about it! I think it’s because of how the tartness of fresh berries pairs beautifully with the sweetness of almost any dessert. As I was dreaming up this recipe, my hope was to create a scone that was perfectly sweet and perfectly tart, with fresh berries all throughout the bake. The classic blueberry flavor gives all the old-fashioned feels, like sitting on the front porch of grandma’s house on a summer day. You’ll love the perfect balance of sweet and tart flavors all wrapped in to one buttery, mouth-watering scone.
Ingredients
Please note that this is just an overview of the ingredients chosen for these blueberry scones. Scroll down to the recipe card for the full recipe and exact ingredient amounts needed for this scone recipe!
- All-Purpose Flour – Be sure to measure the exact amount of flour to ensure the scones are not too dry.
- Granulated Sugar – In order to balance the tart, bright blueberry flavor, the sugar will give the scones the perfect touch of sweetness.
- Baking Powder – To allow the scones to rise and to create the perfect tender interior.
- Salt – If using salted butter, you can leave out the salt from the recipe.
- Butter – Make sure the butter is cold! If the butter is too warm, the scones will become more dense and lose their flakiness. I like to place my butter in the freezer for about 10-15 minutes before baking to ensure it’s cold.
- Vanilla Extract – The vanilla add beautiful flavor to the sconces.
- Almond Extract – To add a nutty, toasty flavor to the scones, which is the perfect pair with fresh blueberries.
- Blueberries – Whether fresh or frozen, the heaping amount of blueberries are the perfect addition to these classic scones.
Making Blueberry Scones
PREP. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
DRY INGREDIENTS. In the bowl of a food processor add flour, sugar, baking powder, salt and combine. Add pieces of chilled butter and combine in a food processor or cut in the butter with a pastry blender.
WET INGREDIENTS. Add the milk, egg, vanilla extract and almond extract, stir just until combined. Add to the mixture to the dry ingredients. The dough should be fairly sticky.
ADD INS. Once the scone dough is well mixed, gentled mix in in the blueberries, trying not to over mix the dough.
CUT. On a lightly floured surface, pat the dough into a 1″ thick circle. Using a sharp knife, cut the dough into 8 wedges. Place onto the prepared baking sheet, about 2 inches apart.
BAKE. Place in the oven to bake at 375°F for 20-22 minutes or until edges are beginning to turn golden brown.
ENJOY. Serve immediately when the scones and warm and enjoy!
BLUEBERRY SCONES
Equipment
- Food Processor
Ingredients
- 2 c. all-purpose flour
- 1/3 c. granulated sugar
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 8 tbsp. unsalted butter chilled
- 1/2 c. milk
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 c. blueberries fresh or frozen
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
- In the bowl of the food processor, add flour, sugar, baking powder and salt. Pulse for a few seconds to combine the dry ingredients.
- Add the chilled butter, in pieces, to the food processor and pulse until the butter is incorporated and the mixture resembles sandy crumbs. Pour the mixture into a large bowl. (If you do not have a food processor, use a pastry blender to cut in the chilled butter or a grater to grate in the chilled butter into the dry ingridents.)
- In a small bowl, mix together the almond milk, egg, vanilla extract and almond extract.
- Add the wet ingredient mixture to the large bowl with the dry ingredient mixture. Stir to combine everything. (I like to use a fork at the beginning and then use my hands to fully combine the dough.) The dough will be slightly sticky.
- Gently mix in the blueberries, trying not to overwork the dough.
- Transfer the dough to a lightly floured surface and pat the dough into a circular disc, about 1 inch in height. Using a sharp knife, cut 8 wedges. Place the wedges on the prepared baking sheet.
- Transfer the baking sheet with the prepared scones to the oven and bake for 20-22 minutes or until the edges begin to turn golden brown. Allow the scones to cool slightly on the baking sheet.
- Serve warm & enjoy!
