Blueberry Scones are moist and buttery with sweet and crumbly edges, packed with juicy blueberries and maple glaze in every single bite. This would be great for breakfast or brunch!
Scones are one of the easiest recipe that I have tried so far. You just have to get the base right and you can then modify it to make it sweet or savory. This summer, I actually prepared several scones recipes. Some of them were with fresh berries, and others were some combination of cinnamon, dry fruits (figs, plums, raisins, etc.) and nuts (almonds, cashews, walnuts, etc.) . My family just loved all these different varieties of scones.
How to make blueberry scones?
In a mixing bowl add all the dry ingredients - flour, salt, baking powder, baking soda, cinnamon powder, sugar and mix. To this, using a cheese grater, grate ice cold butter and then mix using a fork so that the grated butter is well distributed within the mixture.
Add lemon zest for additional flavor, blueberries and heavy cream and mix till the dough comes together.
Transfer dough onto a floured surface and shape them into a disc or a rectangle and then cut them into 8 triangles each about 2 inches thick.
Transfer these to a parchment paper and brush the top with heavy cream and sprinkle some coarse sugar. Bake this in a preheated oven till its golden brown.
Once cooled, you may drizzle the scones with vanilla or maple glaze. I love to have them with a cup of my black coffee.
Is this not easy and simple. Why wait? Make the best use of berries when they are in season!
What is your favorite recipe using berries? These are some of my favorite!
- Strawberry and Blueberry Panna Cotta
- Blueberry Mojito
- Healthy Breakfast Smoothie
- Berry Pie
- Simple and Healthy Blackberry Oatmeal Crumble Bars
Detailed recipe for Blueberry Scones
Recipe card
Blueberry Scones
Ingredients
- 2 cups All purpose flour
- ¾ teaspoon Salt
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Cinnamon powder
- ½ cup Sugar
- ½ cup Butter Ice cold, 1 stick
- ½ teaspoon Lemon zest
- 1 cup Heavy cream
- 1 pint Blueberries
- 2 tablespoon Sugar coarse
For Maple Glaze
- 2 tablespoon Butter I have used salted butter, feel free to use unsalted too.
- 5 tablespoon Maple Syrup
- ½ cup Confectioner's sugar
Instructions
- In a large mixing bowl add all the dry ingredients - flour, salt, baking powder, baking soda, cinnamon powder, sugar, and mix well.2 cups All purpose flour, ¾ teaspoon Salt, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Cinnamon powder, ½ cup Sugar
- Grate cold butter directly into the dry ingredients, and mix with a fork often so that the pieces of butter are well distributed in the flour mixture. Alternately, you may use a pastry cutter to incorporate cold butter into the flour mixture.½ cup Butter
- Add lemon zest for additional flavor, blueberries and ⅔ cup of cream and mix until the dough comes together.½ teaspoon Lemon zest, 1 cup Heavy cream, 1 pint Blueberries
- Transfer the dough to a working surface and form a rectangle or disc and then cut into approximately 8 triangles. Thickness will be about 2 inches.
- Transfer these to a parchment lined baking sheet, brush the tops with remaining heavy cream (⅓ cup) and sprinkle with coarse sugar.2 tablespoon Sugar
- Bake in a preheated 415 degrees F oven for 25 to 30 minutes or until light golden brown.
- Let it cool down completely before you glaze the scones.
- For the glaze : Melt together butter and maple syrup on medium low heat stirring occasionally. Once butter is melted remove from the flame. Add confectioners sugar and whisk. Let it cool and thicken.2 tablespoon Butter, 5 tablespoon Maple Syrup, ½ cup Confectioner's sugar
- Drizzle the scones with glaze as needed.
- Blueberry scones are ready. Serve and enjoy.
Notes
Nutrition
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Ingredients for Blueberry Scones
- 2 cups All purpose flour
- ¾ teaspoon Salt
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Cinnamon powder
- ½ cup Sugar
- ½ cup Ice cold butter ( 1 stick)
- ½ teaspoon Lemon zest
- 1 cup Heavy cream
- 1 pint Blueberries
- 2 tablespoon Coarse sugar
For Maple Glaze
- 2 tablespoon Butter, salted (feel free to use unsalted too)
- 5 tablespoon Maple Syrup
- ½ cup Confectioner's sugar
Instructions to prepare Blueberry Scones
- In a large mixing bowl add all the dry ingredients - flour, salt, baking powder, baking soda, cinnamon powder, sugar and mix well.
- Grate cold butter directly into the dry ingredients, and mix with a fork often so that the pieces of butter are well distributed in the flour mixture. Alternately, you may use a pastry cutter to incorporate cold butter into the flour mixture.
- Add lemon zest for additional flavor, blueberries and ⅔ cup of cream and mix until the dough comes together.
- Transfer the dough to a working surface and form a rectangle or disc and then cut into approximately 8 triangles. Thickness will be about 2 inches.
- Transfer these to a parchment lined baking sheet, brush the tops with remaining heavy cream (⅓ cup) and sprinkle with coarse sugar.
- Bake in a preheated 415 F oven for 25 to 30 minutes or until light golden brown.
- Let it cool down completely before you glaze the scones.
- For the glaze : Melt together butter and maple syrup on medium low heat stirring occasionally. Once butter is melted remove from the flame. Add confectioners sugar and whisk. Let it cool and thicken.
- Drizzle the scones with glaze as needed.
- Blueberry scones are ready. Serve and enjoy.
Recipe Notes
You can check this link for vanilla glaze.
Sylvie
I love a good scone and yours look so delicious with the blueberries in them! Love the maple glaze too - perfect for afternoon tea 🙂
Mahy
I can why these are great for breakfast - they can set the right mood and fill you up in no time! Love how moist they are - can't wait to get a glass of milk and enjoy these!
Raia Todd
Mmmm! I've been craving scones lately. These look so delicious!
Adriana
I love scones but have never tried to make them you have inspired me your scones look so good and fairly easy to make.
Sara
Scones are some of my favorite breakfast foods. So yummy and I can't wait to make!