Soft Blueberry Scones are a delightful treat that can brighten any morning. As I take a bite of these tender, buttery scones, I am reminded of the cozy coffee shops where the aroma of freshly baked goods fills the air. Originating from the British Isles, scones have a rich history and have become a beloved staple in many cultures, often enjoyed with clotted cream and jam during afternoon tea. What I love most about Soft Blueberry Scones is their perfect balance of sweetness and tartness, thanks to the juicy blueberries that burst with flavor in every bite. The light, crumbly texture makes them a joy to eat, and they are incredibly easy to whip up, making them a favorite for both novice and experienced bakers alike. Whether served at brunch or as a snack, these scones are sure to impress and satisfy your cravings.
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, if fresh are not available)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for added flavor)
- Extra sugar for sprinkling on top (optional)
Preparing the Dough
- First, I preheat my oven to 400°F (200°C). This ensures that the scones will bake evenly and rise beautifully.
- In a large mixing bowl, I combine the flour, sugar, baking powder, and salt. I whisk these dry ingredients together until they are well blended. This step is crucial as it helps to evenly distribute the baking powder and salt throughout the flour.
- Next, I take the cold, cubed butter and add it to the flour mixture. Using a pastry cutter or my fingers, I work the butter into the flour until the mixture resembles coarse crumbs. I want to make sure there are still some small pieces of butter visible, as this will help create flaky layers in the scones.
- Now, I gently fold in the blueberries. If Im using frozen blueberries, I make sure to keep them frozen until Im ready to add them to the dough to prevent them from bleeding into the batter.
- In a separate bowl, I whisk together the heavy cream, egg, vanilla extract, and lemon zest (if using). I mix these wet ingredients until they are well combined.
- Next, I pour the wet mixture into the dry ingredients. Using a spatula, I gently fold the mixture together until just combined. Its important not to overmix; I want to see some flour still visible. The dough should be slightly sticky but manageable.
Shaping the Scones
- Once the dough is ready, I turn it out onto a lightly floured surface. I gently knead it a few times to bring it together, being careful not to overwork it.
- I shape the dough into a circle about 1-inch thick. Using a sharp knife or a bench scraper, I cut the circle into 8 equal wedges. I find that this method gives me nice, even scones that bake uniformly.
- Next, I carefully transfer the wedges onto a baking sheet lined with parchment paper. I make sure to leave some space between each scone to allow for spreading during baking.
- If I want to add a little extra sweetness and crunch, I sprinkle a bit of sugar on top of each scone before baking.
Baking the Scones
- Now its time to bake! I place the baking sheet in the preheated oven and bake the scones for about 15-20 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
- While the scones are baking, I take a moment to enjoy the delightful aroma wafting through my kitchen. Its one of the best parts of baking!
- Once the scones are done, I remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, I transfer them to a wire rack to cool completely. This helps them maintain their texture and prevents them from becoming soggy.
Serving Suggestions
- These blueberry scones are best enjoyed warm. I love serving them with a pat of butter or a dollop of clotted cream. They also pair wonderfully with a cup of tea or coffee.
- If I have any leftover scones (which is rare!), I store them in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage. I simply wrap them tightly in plastic wrap and place them in a freezer bag. When Im ready to enjoy them, I thaw them at room temperature and warm them in the oven for a few
Conclusion:
In summary, these soft blueberry scones are an absolute must-try for anyone who loves a delightful treat that perfectly balances sweetness and a hint of tartness. The tender, buttery texture combined with the burst of juicy blueberries makes for a breakfast or snack that is simply irresistible. Whether you enjoy them fresh out of the oven with a pat of butter, a drizzle of honey, or a dollop of clotted cream, these scones are sure to impress. For a fun twist, consider adding a sprinkle of lemon zest to the dough for a refreshing citrus kick, or swap out the blueberries for your favorite seasonal fruit like raspberries or cranberries. You can also experiment with different spices, such as cinnamon or nutmeg, to create your own unique flavor profile. I encourage you to give this soft blueberry scone recipe a try and share your experience with friends and family. I would love to hear how they turn out for you! Dont forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking! Print
Soft Blueberry Scones: The Perfect Recipe for a Delicious Breakfast Treat
- Total Time: 35 minutes
- Yield: 8 scones 1x
Description
Enjoy the buttery, flaky texture of these homemade blueberry scones, filled with fresh blueberries and a touch of lemon zest. Ideal for breakfast or a delightful afternoon snack, these easy-to-make scones are sure to impress your family and friends!
Ingredients
Scale- 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, if fresh are not available)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for added flavor)
- Extra sugar for sprinkling on top (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, leaving some small pieces of butter visible.
- Gently fold in the blueberries, keeping frozen blueberries frozen until ready to add to prevent bleeding.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest (if using) until well combined.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined. The dough should be slightly sticky but manageable, with some flour still visible.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
- Shape the dough into a circle about 1-inch thick. Cut the circle into 8 equal wedges using a sharp knife or bench scraper.
- Transfer the wedges onto a baking sheet lined with parchment paper, leaving space between each scone.
- If desired, sprinkle a bit of sugar on top of each scone before baking.
- Bake in the preheated oven for about 15-20 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- These scones are best enjoyed warm, served with butter or clotted cream.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Thaw at room temperature and warm in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
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