If you love the idea of warm, fluffy blueberry scones fresh out of the oven, you're in for a treat! Imagine biting into a classic blueberry scone, or maybe one bursting with lemon zest. There's even a whole wheat version for the health nuts among us. Feeling fancy? How about glazed scones with a sweet drizzle? Each recipe's got its own twist, and you won't want to miss what's next on the list!
Classic Blueberry Scones
Classic blueberry scones are a delightful treat, perfect for breakfast or an afternoon snack. With a tender and flaky texture, these scones are studded with fresh blueberries that burst with flavor. The combination of rich cream and a hint of sweetness makes them irresistible, especially when enjoyed warm from the oven.
This simple recipe will guide you through creating your own batch of classic blueberry scones that are guaranteed to impress family and friends.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries (or frozen, if not in season)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Additional cream and sugar for topping (optional)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate it into the flour mixture until it resembles coarse crumbs.
Gently fold in the blueberries. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract, then pour this mixture into the dry ingredients. Stir until just combined, being careful not to overmix.
Transfer the dough to a lightly floured surface and pat it into a circle about 1 inch thick. Cut the dough into wedges or use a round cutter to shape individual scones.
Place them on the prepared baking sheet, brush the tops with a little cream, and sprinkle with sugar if desired. Bake for 15-20 minutes or until golden brown.
Extra Tips:
For the best texture, make sure that your butter is very cold before incorporating it into the flour mixture. This helps create those desirable flaky layers.
If using frozen blueberries, don't thaw them before adding to the dough to prevent them from bleeding and turning the scones a purple hue.
Feel free to experiment by adding lemon zest or almond extract for a unique twist. These scones are best enjoyed fresh but can be stored in an airtight container for a couple of days or frozen for longer storage.
Lemon Blueberry Scones
Lemon blueberry scones are a delightful treat that perfectly blends the tartness of fresh lemons with the sweetness of juicy blueberries. These scones are incredibly light and flaky, making them an ideal breakfast option or a delightful accompaniment to your afternoon tea.
The bright lemon flavor improves the blueberries, creating a revitalizing and vibrant pastry that's sure to impress your family and friends.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries
- 1 egg (for egg wash)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, combine the buttermilk, lemon zest, and lemon juice. Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the blueberries, being careful not to overmix. Turn the dough out onto a floured surface and pat it into a circle about 1-inch thick. Cut into wedges and place them on the prepared baking sheet.
Brush the tops with the beaten egg and bake for 15-20 minutes or until golden brown.
Extra Tips:
To guarantee your scones are light and fluffy, avoid overworking the dough after adding the wet ingredients.
Chill the butter before incorporating it into the dry mix, as cold butter helps create those flaky layers.
If you don't have buttermilk on hand, you can easily make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes.
For an extra lemony flavor, consider adding a lemon glaze on top of the baked scones by mixing powdered sugar with lemon juice and drizzling it over once they've cooled slightly.
Enjoy!
Whole Wheat Blueberry Scones
Whole wheat blueberry scones are a delightful and healthier twist on the traditional scone, offering a nutty flavor and a boost of fiber. These scones are perfect for breakfast or as an afternoon snack, bursting with juicy blueberries and complemented by the wholesome goodness of whole wheat flour.
They're simple to make and require minimal ingredients, making them an excellent choice for any home baker looking to enjoy a delicious treat without compromising on health.
Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup fresh blueberries (or frozen)
- 1 large egg
- ¾ cup milk
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend it into the flour mixture until it resembles coarse crumbs.
Gently fold in the blueberries. In a separate bowl, whisk together the egg, milk, and vanilla extract, then pour this mixture into the flour and blueberry mixture, stirring until just combined.
Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat the dough into a circle about 1 inch thick, then cut it into wedges and place them on the prepared baking sheet.
Bake for 15-20 minutes or until golden brown. Allow to cool slightly before serving.
Extra Tips:
For best results, make sure that your butter is very cold before mixing it into the dry ingredients, as this helps create a flakier texture in the scones.
You can also experiment by adding lemon zest or almond extract for a unique flavor twist. If using frozen blueberries, don't thaw them to prevent the dough from becoming too wet.
Finally, these scones can be stored in an airtight container for a few days, or you can freeze them for longer storage, guaranteeing you always have a delicious treat on hand!
Vegan Blueberry Scones
Vegan blueberry scones are a delightful treat that can be enjoyed at any time of the day. They're light, fluffy, and bursting with juicy blueberries, making them a perfect companion for your morning coffee or afternoon tea.
This recipe is simple and quick to prepare, utilizing plant-based ingredients to create a deliciously satisfying scone that everyone will love, whether they're vegan or not.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup coconut sugar (or brown sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil (solid, not melted)
- 1/2 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, don't thaw)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt. Cut in the solid coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, mix the almond milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the blueberries, being careful not to overmix. Turn the dough out onto a lightly floured surface and shape it into a disc about 1 inch thick.
Cut the disc into 8 wedges and place them on the prepared baking sheet. Bake for 15-20 minutes or until the scones are lightly golden on top.
Extra Tips:
For the best results, verify that your coconut oil is solid but not hard; this helps achieve the perfect texture in your scones.
If you prefer a sweeter scone, you can increase the coconut sugar or sprinkle some on top before baking.
Experiment with adding lemon zest or a pinch of cinnamon for an extra flavor boost.
Finally, allow the scones to cool on a wire rack before serving, as this helps them firm up nicely. Enjoy your vegan blueberry scones fresh or store them in an airtight container for up to three days.
Glazed Blueberry Scones
Glazed blueberry scones are a delightful treat perfect for breakfast or an afternoon snack. Their tender, flaky texture combined with the burst of fresh blueberries makes them a favorite among scone lovers. Topped with a sweet glaze, these scones aren't only delicious but also visually appealing, making them a great choice for brunch gatherings or tea parties. Follow this simple recipe to create your own batch of these scrumptious scones.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries (or frozen, thawed)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
To prepare the scones, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
Gently fold in the blueberries. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough onto a floured surface and shape it into a circle about 1-inch thick. Cut into 8 wedges and place them on the prepared baking sheet. Bake for 15-20 minutes or until golden brown.
While the scones are cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled scones.
Extra tips for making the perfect glazed blueberry scones include using cold butter to guarantee flakiness and avoiding overmixing the dough, which can lead to tough scones.
If you prefer a burst of flavor, consider adding lemon zest to the dough or glaze. For a fun twist, you can substitute half of the blueberries with raspberries or chocolate chips.
Finally, enjoy your scones fresh out of the oven, but they can also be stored in an airtight container for a few days.