Homemade Blueberry Scones Recipe
This flaky, buttery, sweet homemade Blueberry Scone recipe is topped off with a simple sweet glaze that makes it perfect for breakfast or a snack. They are so easy to make, and I love how delicious they taste with a hot cup of tea or coffee.
Ingredients
For the Scones:
- 4 cups all-purpose flour
- 1 cup sugar, + 2 tablespoons sugar
- 1 tablespoon baking powder
- pinch of sea salt
- 1 1/3 sticks cold unsalted butter
- 1 cup cold buttermilk
- 2 large eggs
- 1 ½ cups fresh blueberries
- melted unsalted butter
For the Glaze:
- ½ cup sifted powdered sugar
- 1 to 2 tablespoons whole milk
Instructions
- Preheat the oven to 375°.
- Add the flour, 1 cup of sugar, baking powder, and salt to a large bowl and mix with a whisk.
- Next, grate the butter on a cheese grater and fold it into the dry ingredients.
- In a separate bowl, whisk together the buttermilk and eggs and add them to the bowl with the dry ingredients. Using a rubber spatula or spoon mix until it becomes a dough.
- Fold in the blueberries gently until Thoroughly combined into the dough.
- Place the dough onto a clean surface dusted with flour, and roll until it is 1” thick.
- Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
- Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
- Remove the dough brush with melted butter and sprinkle with two tablespoons of sugar.
- Bake at 375° for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
- Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze left over.
Notes
Scones can sometimes turn out dry in texture and flavor, but I have a simple fix for that. Most of the time, dryness comes from not having enough fat or from overcooking. My rule of thumb is to use 1 stick of butter for every 3 cups of flour, which gives just the right amount of richness to keep them moist. One of my favorite tricks is to shred the butter on a cheese grater before mixing it in, since it blends quickly and evenly into the dough.
Carryover cooking: Remember that these scones won’t stop cooking when you take them out of the oven. They will continue to cook as they cool, but it won’t be direct heat that will help keep them from drying out.
Mixing the dough: I avoid overmixing the dough because it can make the scones tough instead of flaky.
Chill before baking: I like to chill the scones before baking so they hold their shape.
Glazing: I let the scones cool before glazing so the glaze sets perfectly on top.
Make-Ahead: You can make these up to 2 days ahead of time.
How to Store: Blueberry scones can be wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. They also freeze well wrapped tightly in plastic for up to 3 months. Thaw in the refrigerator a day before wanting to serve them.
Nutrition
Calories: 272kcalCarbohydrates: 58gProtein: 6gFat: 2gSaturated Fat: 1gCholesterol: 30mgSodium: 34mgPotassium: 197mgFiber: 2gSugar: 25gVitamin A: 83IUVitamin C: 2mgCalcium: 79mgIron: 2mg