Homemade Blueberry Scones

I am not even ashamed to admit that I love a good bargain. I clip coupons; I buy $15 desks.

Vertical top-down image of a blueberry scone with butter on a white plate beside a cooling rack topped with more of the baked goods, on a piece of parchment paper with scattered berries.

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.

A stack of three scones on a piece of parchment paper with scattered blueberries on a brown wooden table, with a silver wire cooling rack topped with more of the breakfast items, fresh out of the oven.

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.

Golden brown just-baked scones cooling on a metal rack, on top of a white piece of parchment paper.

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.

Top-down shot of blueberry scones cooling on a wire rack, on top of a white piece of parchment paper with one more of the baked goods in the foreground and scattered berries, on a brown wooden table.

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.

Top-down shot of twelve blueberry scones arranged in four rows on a wire cooling rack, on top of a piece of white parchment paper.

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.

A hand with French manicured nails holds a scone in the foreground, with more cooling on a wire rack on top of white parchment paper in shallow focus in the background.

But for now, I’m glad to have a freezer full, as well as these scones to enjoy.

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Blueberry scones on a white plate, a metal cooling rack, and a white piece of parchment paper, with a few scattered raw berries in the foreground.

Homemade Blueberry Scones


  • Author: Shanna Mallon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 scones
  • Category: Scones
  • Method: Baking
  • Cuisine: Breakfast, Afternoon Tea

Description

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.


Ingredients


Instructions

  1. Preheat oven to 375°F.
  2. In a medium bowl, stir together flour, Sucanat or sugar, baking powder, and salt until combined.
  3. Cut in butter until the mixture resembles a coarse meal. Add blueberries and toss to coat.
  4. 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.
  5. Using your hands, knead the dough lightly until it comes together. Make sure you don’t over handle the mix.
  6. Divide dough in half.
  7. On a lightly floured, clean work surface, shape each half of dough into a 6-inch disc. Cut each disc into 6 wedges.
  8. Place on an ungreased, rimmed baking sheet. Top each wedge with approximately ½ tsp of turbinado sugar. Bake for 20 minutes.
  9. Remove from oven and serve warm.

Notes

Adapted from Allrecipes.com

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.

A glass bowl of blueberries, scoop of sugar, measuring spoon of baking soda, cubed butter on top of its waxed paper wrapper, and a measuring pitcher of flour beside a glass bowl of cream on a brown wood surface.

Measure remaining ingredients and set aside in order of ingredients list.

Preheat oven to 375°F.

Step 2 – Combine Dry Ingredients

A crumbly flour and butter mixture in a large stainless steel mixing bowl with small piles of sugar and salt, on a brown wood surface.

In a large bowl, combine spelt flour, Sucanat or sugar, baking powder, and salt. Stir until combined.

Cubed butter and flour in a stainless steel mixing bowl, on a brown wood surface.

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.

A crumbly mixture of flour and butter in a large stainless steel mixing bowl, on a brown wooden table.

Add the blueberries, and toss to coat.

Blueberries coated with flour and stirred into a dry flour and butter mixture in a large stainless steel mixing bowl, on a brown wood surface.

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.

Top-down image of a small stainless steel bowl of a heavy cream mixture beside another larger bowl of blueberries stirred into a dry flour mixture, and the tip of a red rubber spatula on a brown wooden table.

Add the wet ingredients to the dry ingredients.

Step 4 – Make Dough

Blueberry scone dough being stirred with a red silicone spatula in a stainless steel bowl on a brown wood table.

Fold the mixture together gently with a spatula, being careful not to burst the berries.

A ball of scone dough studded with blueberries, in a stainless steel mixing bowl on a brown wood table.

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.

Two round discs of dough studded with blueberries and sliced into six wedged each, on a floured brown wood countertop.

Cut each round into 6 wedges.

Portioned dough shaped into triangles with fresh blueberries throughout, on a Silpat silicone pan liner.

Place the wedges on an ungreased baking sheet, evenly spaced so none of them are touching. To cut down on potential messiness, feel free to line your pan with a silicone liner, such as a Silpat.

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?

Blueberry scones on a white plate, a metal cooling rack, and a white piece of parchment paper, with a few scattered raw berries in the foreground.

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.

Eating on the Wild Side

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:


Don’t forget to Pin It!

A collage of photos showing different views of a blueberry scone recipe.

Photos by Meghan Bassett, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Book photo by Little, Brown and Company. Originally published on June 29th, 2011. Last updated: June 11, 2018 at 21:44 pm. With additional writing and editing by Meghan Bassett 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.

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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

16 thoughts on “Homemade Blueberry Scones

  1. I live in Maine, and was still all about that 1.99 sale at whole foods! I love dipping blueberries in almond butter or putting them into cookies…they go surprisingly well with mini dark chocolate chips!

  2. Every way to eat blueberries is my favorite way! But I guess if I have to choose one, it would have to be good ol’ hot-off-the-grill blueberry pancakes. 🙂

  3. These scones look wonderful. I am not really a blueberry lover but I am working at adding them to my diet anyway. I also bought my first bag of sucanat the other day; it took me forever to find it on a grocery shelf in our town!

  4. yummm! i’m making blueberry muffins this weekend for my family (nieces are in town! soooo excited!!). love blueberries. also, just read Tim’s post and wow. he knows his stuff. lucky girl, you are!

  5. Scones look delicious. Love blueberries but never thought of eating them with cream before, will have to give it a try.

  6. you’re hilarious! and now you make me wish I would have bought a whole case instead of just TWO cartons 🙁

  7. Ahhh…love spelt flour (especially with scones). And yes, I jumped all over that Whole Foods sale. I was looking forward to it for days, and ended up freezing a bunch for pie. Happy, happy long weekend.

  8. What a delight! After trying always the same recipe for blueberry scones, I wanted a change…This one would be perfect for the purpose!

  9. I absolutely love the use of whole grain spelt flour. I just find that using a flour with a bit of character would works so well with the blueberries. I made blueberry scones recently but using all purpose flour felt like it lacked something.

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