For me, there’s nothing quite like fresh-baked blueberry scones on an easy-going morning, especially when the process of preparing them is as sweet as the scones themselves!
And I just had to share the sweetness with this particular scone recipe…
Filled with fresh, plump blueberries, a little whisper of lemon, and a simple buttermilk glaze gently drizzled over top—they’re so perfectly sweet, delicate and crumbly-yet-moist, it’s quite impossible for me to eat just one, truth be told.
Fresh, Warm Blueberry Scones on a Leisurely Morning
I love the slow and gentle pace of a weekend morning—especially a Saturday morning—when there isn’t much on the agenda, and there’s an abundance of time for me to shuffle around in my robe and slippers, not feeling any real sense of urgency or the pressure of a schedule.
Ah… lovely, lovely…
Granted, the weekend mornings are not always like this, but when they are, they are a dream. They offer me the perfect opportunity to bake up something fresh, warm, and comforting to enjoy and share with my loved ones as we all slowly wake up, which is probably the best part about them.
On precious mornings like these, when time allows for me to play in my kitchen, I truly appreciate the rhythm of getting out the flour, sugar, baking powder, butter, vanilla, and that most important ingredient, love…
The impromptu nature of whipping up something delicious and cozy that I hadn’t planned until that very moment, brings such serendipitous satisfaction with every bite of the fruits of my labor.
Cold Ingredients, the Key to a Truly Delicious Scone Recipe
The key to making delicious blueberry scones, or any other scone for that matter, is to keep the butter and the liquid—either half and half, buttermilk, or cream—very, very cold.
This allows for the dough itself to remain as cold as possible before being baked, which then yields that soft-yet-crumbly texture we love in scones, one where the cold pieces of butter melt slowly into the dough forming those tender layers.
And once I combine all of the sweet ingredients, and shape the slightly sticky dough into a disc and cut it into wedges, I chill it once more for about fifteen minutes while I preheat my oven and prepare the glaze.
Just before baking, I brush each scone with a little bit of the cold liquid I used to prepare them, then bake them at a nice high temp, just until they are a pale golden color.
The resulting aroma, flavor and texture of these simple little blueberry scones is so inviting and wonderful! They’re a real treat for those weekend mornings when things are a bit more easy going and relaxed, or anytime you find yourself craving something sweet and homemade.
Tips & Tidbits for Blueberry Scones:
- Keep things chilled: Always keep your butter and your liquid as cold as possible, for as long as possible, when you’re preparing your scone dough; and chill your dough before baking, as well.
- Choose your liquid: I like to use half and half in this recipe, but I’ve used all cream and also all buttermilk for scone recipes as well. I like the half and half because it isn’t full-fat like cream, but it does add a bit more fat than buttermilk does; and yet, buttermilk will provide a tiny touch of tang, and also tenderizes the dough.
- Fresh blueberries are best: When sweet, fresh blueberries are available, I prefer to use those because they’re so plump and juicy, and won’t release any extra water as frozen ones may. But in a pinch, feel free to use frozen blueberries—just don’t defrost them.
- Give the tops a little brush of liquid: To keep the exterior moist and help it to become golden, brush a little bit of the half and half (or whatever liquid you choose to use) over each scone wedge prior to baking.
- Before you glaze, allow the scones to cool slightly: You can glaze the scones immediately after they come out of the oven, but if they’re still too hot, the glaze will sort of melt over top and may run off. I like to allow my scones to cool slightly so that the glaze will stick a little better.
- If you don’t have buttermilk for the glaze: You can substitute sour cream, milk, or even some of the half and half if you don’t have buttermilk for the glaze—it’ll still be delicious!
Feast your eyes on these, or just jump to the recipe:
Blueberry Scones Recipe
by Ingrid Beer
Yield: 8 scones
Prep Time: 15 minutes
Cook time: 18 minutes
Blueberry Scones Ingredients:
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 6 tablespoons cold, unsalted butter, cut into small pieces
• 3/4 cup cold half & half, plus 1-2 tablespoons more for brushing the tops before baking
• 1 teaspoon pure vanilla extract
• 4 ounces fresh blueberries
Buttermilk Glaze Ingredients:
• 1 1/2 cups powdered sugar
• 2-3 tablespoons buttermilk
• 1/2 teaspoon pure vanilla extract
–Line a baking sheet with parchment paper.
–To a large bowl add the flour, sugar, baking powder, salt and lemon zest, and whisk to combine.
–Add in the cold butter, and using a fork, a pastry cutter or knives (I actually use my fingers), cut the butter into the dry ingredients until it resembles a pea-size crumble.
–Drizzle in the cold half & half, along with the vanilla, and add in the blueberries; using a spatula, fold the liquid and blueberries into the dry ingredients just until everything is incorporated (take care not to over mix).
–Turn the dough out onto a lightly floured work surface (it may be slightly sticky and crumbly), gather it up, and pat into disc about 1/2 – 3/4 ” thick; cut into 8 scones, place onto the prepared baking sheet, and chill in the fridge for 15 minutes.
–Preheat the oven to 425.
–Prepare the buttermilk glaze by whisking together all of the ingredients in a bowl until smooth, thick, and creamy; set aside.
–Brush the tops of the scones with the remaining 1-2 tablespoons of half & half, then bake them for 18 minutes, or until golden-brown; allow them to cool slightly, then drizzle with the glaze, and allow that to set for a few minutes. Enjoy!