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I am not even ashamed to admit that I love a good bargain. I clip coupons; I buy $15 desks.
When Jeni’s celebrated its new Nashville location with free scoops of ice cream, we were first in line. And when Whole Foods had a $1.99 sale on organic blueberries, you know I bought a whole case. A whole case.
Organic blueberries, which typically go for more like $4 or $5 a pint, are definitely on my top five list of favorite fruits. They are packed with antioxidants.
They’re delicious by themselves, and even better with cream. They’re great to freeze for morning smoothies; they’re great to eat with milk and cereal. And a homemade pie bursting with fresh blueberries is a sweet taste of summer.
So really, I guess you could say it was my bargain-loving instinct — and the 12 pints of blueberries that accompanied it — that we can thank for this recipe, a pretty basic adaptation of a simple blueberry scone.
Mixing the dough couldn’t have been simpler: it took maybe 10 minutes. And even with the added 20 minutes of bake time (a great opportunity to clean the kitchen), it was still somewhere under an hour total, which is a pretty small investment for what you get in return.
These scones are really beautiful to look at, flecked with the deep purple stain of the berries and nicely shaped into golden triangles of dough.
Fresh out of the oven and topped with a little butter, they are pure heaven. I may or may not have eaten four…
I told Tim, while we ate them yesterday afternoon in his kitchen, that these scones are a lot like something you’d be served at a bed and breakfast in Maine, where wild blueberries are simply everywhere, worked into menus from breakfast to dessert. I think I’d rather like to go back to Maine, if only for all of those blueberries.
But for now, I’m glad to have a freezer full, as well as these scones to enjoy.Print
Comforting blueberry scones are a simple breakfast that everyone will love waking up to. Plain or with butter, you won’t be able to resist indulging in one.
- Preheat oven to 375°F.
- In a medium bowl, stir together flour, Sucanat or sugar, baking powder, and salt until combined.
- Cut in butter until the mixture resembles a coarse meal. Add blueberries and toss to coat.
- In a separate small bowl, whisk together cream and egg. Add the liquid mixture to the dry mix and fold in with a spatula until the dough begins to come together.
- Using your hands, knead the dough lightly until it comes together. Make sure you don’t over handle the mix.
- Divide dough in half.
- On a lightly floured, clean work surface, shape each half of dough into a 6-inch disc. Cut each disc into 6 wedges.
- Place on an ungreased, rimmed baking sheet. Top each wedge with approximately ½ tsp of turbinado sugar. Bake for 20 minutes.
- Remove from oven and serve warm.
Adapted from Allrecipes.com
Keywords: scone, blueberry
Cooking By the Numbers…
Step 1 – Measure and Prep Ingredients
Rinse the blueberries well in a colander, and remove any stems. Pat dry with paper towels.
Cut the butter into small cubes. Place back in the refrigerator to keep chilled until ready to use.
Measure remaining ingredients and set aside in order of ingredients list.
Preheat oven to 375°F.
Step 2 – Combine Dry Ingredients
In a large bowl, combine spelt flour, Sucanat or sugar, baking powder, and salt. Stir until combined.
Add the butter to the dry ingredients and cut it in using a pastry cutter or two knives, until the mixture resembles a coarse meal.
Add the blueberries, and toss to coat.
Truth be told, once when I made this I forgot to add the blueberries until the very end. No worries if you do too!
Step 3 – Combine Wet Ingredients
In a small bowl, combine the egg and heavy whipping cream. Whisk until combined.
Add the wet ingredients to the dry ingredients.
Step 4 – Make Dough
Fold the mixture together gently with a spatula, being careful not to burst the berries.
Once a dough begins to form, switch to using your hands. Knead the dough lightly until the dough comes together.
Step 5 – Shape
Lightly flour a clean work surface. Divide the dough in half and shape each half into a 6-inch round.
Cut each round into 6 wedges.
Step 6 – Bake
Bake for 20 to 22 minutes until golden brown.
Remove from the oven and serve immediately while they are still warm, or remove to cool on a wire rack.
Fresh Berries are Best, But Frozen will Work
Sometimes you might find yourself wanting blueberry scones, but all you have are frozen blueberries.
Fresh is always better than frozen when it comes to most things in life, but when you are really craving these oh-so-easy and delicious scones, sometimes you have to use what you have at your disposal, you know?
In fact, according to Jo Robinson in her book Eating on the Wild Side: The Missing Link to Optimum Health, research shows that frozen blueberries retain almost as much nutritional value as the fresh version, and wild blueberries offer even more healthy nutrients.
And believe it or not, cooked blueberries offer even higher antioxidant levels than their fresh counterparts, since heating changes the structure of the healthy phytonutrients that they contain, making them more bioavailable and more easily absorbed by the body.
Pretty neat, huh? For even more fascinating food science knowledge, check out Robinson’s book. It’s available on Amazon.
So, if all you have are frozen blueberries, don’t worry – you can 100% use them in this recipe. I prefer to partially thaw the blueberries in the microwave so they are not completely thawed and mushy, but still hold their shape.
That way, as you are handling them while making the dough, they can warm up gradually. By the time you stick them in the oven, they will be thawed and ready to be baked.
Waking up to these scones with a cup of coffee is pure magic, my friends. Enjoy the fresh and fruity taste in every single bite.
Would you eat these scones plain or spread with butter? Or maybe with a smear of homemade Earl Grey lemon curd on top? Tell us in the comments below and rate the recipe when you try it.
And be sure to check out these other tasty blueberry recipes:
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Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Book photo by Little, Brown and Company. Originally published on June 29, 2011. Last updated: November 4, 2018 at 20:44 pm. With additional writing and editing by Meghan Yager and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
The staff at Foodal are not medical professionals and this article should not be construed as medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.