My Favorite Blueberry Scones.

Tons of juicy blueberries put these homemade scones over the top! They’re super moist and tender in every bite. Better than a bakery, trust me.

These simple Blueberry Scones are super moist and tender in every bite. Better than a bakery, trust me! sallysbakingaddiction.com
Today is my ode to all things blueberry. All the blueberry things in the world.

Blueberry cupcakes, blueberry cakesweet rolls, cheesecake, cheesecake again, danish, muffins, more muffins, even more muffins, pie, and pizza. Yup, pizza. Blueberries are, without a doubt, one of my favorite fruits to bake with. And drink with.

So, uh, you like ‘em too… right?

All of my favorite recipes using blueberries. Including cupcake, cakes, pie, muffins, cheesecake, scones, and more!

I’ve been thinking of nothing but blueberry scones since the day I made my strawberry version. I’m a little nerd and a huge scone lover. This is all recent though! Not the nerd thing, the scone thing. I despised scones for years. Too dry, too bland, no thank you. That was up until a few months ago when I visited the Panera bread test kitchen and helped bake moist, tender scones with them. A dream day, for sure.

If done right, scones can melt in your mouth. Soft interiors, crisp edges, flaky, buttery, tender, and moist. Cakey, yet crumbly. Every single amazing baked-good texture in one. Consider me obsessed.

It took me a few tries to develop my scone recipe, but I am confident these will be one of the best scones you’ve ever tasted. They’re my favorite blueberry scones. I also use this recipe (quite similar) to make my chocolate chip scones. You all have been loving those!

The BEST Blueberry Scones - super moist and tender in every bite. Better than a bakery, trust me! sallysbakingaddiction.com

An important thing to note: this is a cream and butter based scone. There are no substitutions for either! Both are so integral to the texture and taste of your finished blueberry scones. Cream makes them unbelievably moist and butter makes them tender and, well, buttery.

A little more on the butter: I much prefer a scone made with frozen butter compared to just cold butter. Why? It’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside. Cold butter isn’t good enough, it must be frozen. Simply place a stick of butter in the freezer for 30 minutes ahead of time.

You may shred the frozen butter with a grater or process a couple times in your food processor. I use 8 Tablespoons in my scone recipe. No more, no less. Sweet buttery perfection between every corner.

Use frozen butter for the most tender, rich scones. Get the recipe for best-ever blueberry scones at sallysbakingaddition.com

The BEST Blueberry Scones - super moist and tender in every bite. Better than a bakery, trust me! sallysbakingaddiction.com

Here’s my trick for light-textured (not heavy!) scones: avoid overworking the dough.

You see, scone dough is fragile. Like muffin batter or cookie dough, try to avoid over-mixing and over-handling. After the flour/butter mixture resembled coarse crumbs, it is time to add your wet ingredients. Fold them in very gently. If you overmix the dough at this point, it will over develop the gluten. Thus resulting in a tough textured scone.

Just wait until you smell these blue and purple beauties baking in the oven. The delivery men came with my new treadmill as I was baking the scones (how ironic? is the world telling me something?) and they go “smells like a damn good bakery in here!”

Little do they know. {insert smirking face here}

The BEST Blueberry Scones - super moist and tender in every bite. Better than a bakery, trust me! sallysbakingaddiction.com

The sweet vanilla glaze is the cherry on top. It’s a simple combination of vanilla, confectioners’ sugar, and cream. I went light on the glaze because I didn’t want the flavorful blueberry scone to get lost under it. Instead of the glaze, try a simple dollop of whipped cream, jam, or a sprinkle of confectioners’ sugar.

These fruity blueberry scones are to die for straight out of the oven. The glaze seeps into every warm crack and crevice, making the centers even more tender. “Wow” is usually the simple response I get after the first bite.

The BEST Blueberry Scones - super moist and tender in every bite. Better than a bakery, trust me! sallysbakingaddiction.com

 

 

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My Favorite Blueberry Scones

Tons of juicy blueberries put these homemade scones over the top! They're super moist and tender in every bite. Better than a bakery, trust me.

Yield: 8 scones

Prep Time: 20 minutes

Total Time: 45 minutes

Ingredients:

  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)
  • coarse sugar for sprinkling on top before baking

Glaze

  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
  • 1/4 teaspoon vanilla extract

Directions:

Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very shape knife. Top with a sprinkle of coarse sugar.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving. Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.

I adapted this recipe from a combination - both Tyler Florence and The Joy of Cooking

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Try my chocolate chip scones next!

Chocolate Chip Scones by sallysbakingaddiction.com

 

And these flavor-packed Strawberry Lemon Poppy Seed Scones

Sweet Strawberry Lemon Poppy Seed Scones

 

Be still my blueberry lovin’ heart.

BEST Blueberry Scones recipe by sallysbakingaddiction.com