Fluffy & Flavorful Blueberry Scones: Your New Favorite Breakfast Treat

These Easy Blueberry Scones are a game-changer for anyone who's ever been disappointed by dry, crumbly pastries. In just 40 minutes, you can whip up a batch of incredibly tender, moist, and flaky scones, bursting with the fresh, sweet-tart flavor of blueberries and topped with a vibrant lemon-blueberry glaze. Perfect for a leisurely weekend breakfast, a special Mother's Day brunch, or simply when you crave a comforting summer delight, these scones bring bakery-style perfection right into your kitchen.

❤️ Why You’ll Love This Recipe

Unbeatable Texture: Tender and moist on the inside, with a delightful crispness on the outside, and beautifully flaky layers.
Bursting with Flavor: Juicy blueberries complemented by a bright, sweet lemon-blueberry icing.
Surprisingly Easy: Quick to make, even for novice bakers.
Versatile & Adaptable: Perfect for casual mornings or elegant brunches.
Naturally Beautiful: Vibrant glaze from freeze-dried blueberries adds stunning natural color.

📜 A Brief History of Scones

Originating in Scotland as a round oatcake baked on a griddle, scones evolved over centuries into a British afternoon tea staple. American scones are sweeter and richer, often incorporating fruits and glazes. These blueberry scones are a modern take, combining tender, flaky pastry with fresh fruit and a vibrant glaze.

🛠 Tools You’ll Need

Mixing bowls (large & medium) 🥣
Pastry blender or fork 🍴
Whisk & silicone spatula ✨
Measuring cups & spoons 📏
Baking sheets & parchment paper 📄
Wire cooling rack 🌬️

🥄 Key Ingredients

For the Scones:

All-purpose flour 🌾
Granulated sugar 🍚
Lemon zest 🍋
Fine sea salt 🧂
Baking powder & baking soda ⬆️
Unsalted butter, cold & cubed 🧈
Buttermilk 🥛
Large eggs 🥚
Fresh or frozen blueberries 🫐

For the Glaze:

Powdered sugar 🧁
Freeze-dried blueberries 💜
Fresh lemon juice 💧

🍪 How to Make Fluffy & Flavorful Blueberry Scones

Prepare Dry Ingredients: Whisk flour, sugar, lemon zest, salt, baking powder, and baking soda 🥣✨
Cut in Butter: Use a pastry blender or fingertips to mix in cold butter until coarse crumbs remain 🧈❄️
Combine Wet Ingredients: Whisk buttermilk and 1 egg until combined 🥛🥚
Form the Dough: Mix wet into dry until just combined. Fold in blueberries 🫐👐
Shape the Scones: Pat dough into an 8-inch disk, cut into 8 wedges 📐🔪
Chill: Refrigerate 15-30 mins to keep butter cold and shape intact ❄️⏱️
Preheat Oven: 400°F (200°C) 🌡️🔥
Bake: Brush tops with remaining egg, bake 18-22 mins until golden ⏱️🍯
Prepare Glaze: Whisk powdered sugar, freeze-dried blueberries, and lemon juice until smooth 💜🍋
Cool & Glaze: Cool 5-10 mins on baking sheet, transfer to rack, then drizzle with glaze 🌬️🧁

💡 Tips for Success

Keep butter and buttermilk cold for flaky scones.
Don’t overmix; overmixing = tough scones.
Weigh flour for precision.
Add frozen blueberries directly, no thawing.
Optional lamination enhances flakiness.

🆘 Scone Troubleshooting Guide

Dry & Crumbly: Too much flour or overbaked. Check measurements, bake until golden, centers slightly soft.
Didn’t Rise: Old leavening agents, warm butter, or overmixing. Ensure freshness, keep butter cold, mix minimally.
Spread Too Much: Butter too warm or dough not chilled enough. Chill dough before baking.

👩‍🍳 Pro Chef Tips

Add vanilla extract for extra flavor.
Swap blueberries for raspberries, blackberries, or peaches.
Make ahead: unbaked scones can chill overnight or freeze up to a month.
For richer scones, use heavy cream instead of buttermilk.

☕ Perfect Pairings: What to Drink

English Breakfast or Earl Grey tea ☕
Latte or black coffee ☕
Cold milk or fresh orange juice 🥛🍊
Hot chocolate or spiced cider 🍫🍎

📦 How to Store

Room Temp: Airtight container, 2-3 days. Reheat for best texture.
Freezer: Baked up to 1 month; unbaked shaped scones can freeze up to 1 month, bake from frozen adding 2-3 mins.

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Prep Time 20 mins

Cook Time 20 mins

Rest Time 30 mins

Total Time 1 hr 10 mins

Cooking Method: Baking

Cuisine: Cakes & Bakes

Courses: Breakfast

Difficulty: Beginner

Cooking Temp: 200 C

Servings: 8

Estimated Cost: 6

Calories: 300 kcl

Best Season: Summer

Description

These Easy Blueberry Scones are tender, moist, and perfectly flaky, bursting with fresh blueberries and topped with a vibrant lemon-blueberry glaze. Ready in just 40 minutes, they’re ideal for weekend breakfasts, brunches, or a sweet summer treat. Easy to make and full of flavor, these scones bring a touch of bakery magic straight to your kitchen.

Ingredients

For the Scones:

3 cups all-purpose flour, measured correctly (381g)
1/3 cup granulated sugar (66g)
1 teaspoon grated lemon zest
1 teaspoon fine sea salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, cold and cubed (170g)
1 cup buttermilk, cold (237g)
2 large egg, divided (1 for dough, 1 for egg wash)
1 1/2 cups fresh or frozen blueberries (200g)

For the Glaze:

1 cup powdered sugar (125g)
1 cup freeze-dried blueberries, finely crushed and sifted (20g)
2 tablespoons fresh lemon juice (or more, to desired consistency)

Instructions

1
Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, lemon zest, fine sea salt, baking powder, and baking soda until well combined.
2
Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky scones.
3
Combine Wet Ingredients: In a separate medium bowl, whisk together 1 large egg and the cold buttermilk until fully combined.
4
Form the Dough: Pour the wet ingredients into the dry ingredients. Mix with a silicone spatula or wooden spoon until the dough just comes together. Be careful not to overmix, as this can lead to tough scones. Gently fold in the fresh or frozen blueberries until evenly distributed.
5
Shape the Scones: Turn the shaggy dough out onto a lightly floured surface. Gently pat the dough into an 8-inch disk, about 1 inch thick. Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
6
Chill: Carefully transfer the scone wedges to a baking sheet lined with parchment paper. Place the baking sheet in the refrigerator for at least 15-30 minutes. This chilling step helps the butter stay cold and prevents the scones from spreading too much during baking.
7
Preheat Oven: While the scones are chilling, preheat your oven to 400°F (200°C). Ensure an oven rack is in the center position.
8
Bake: In a small bowl, whisk the remaining large egg to create an egg wash. Brush the tops of the chilled scones with the egg wash. Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. The centers should still appear slightly soft.
9
Prepare Glaze: While the scones are cooling, prepare the glaze. In a medium bowl, combine the powdered sugar, finely crushed and sifted freeze-dried blueberries, and fresh lemon juice. Whisk until smooth and lump-free. Add more lemon juice, a teaspoon at a time, if a thinner consistency is desired.
10
Glaze and Serve: Let the baked scones cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle generously with the lemon-blueberry glaze. Serve immediately or store as directed.

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