Blueberry Scones will fix all your worries. Okay. Maybe not, but they sure are delicious and easy to make. This recipe creates the most tender, flaky center with a crispy outer layer. You really can use any berries, but blueberries are a classic choice.
If you want another flavor option then you must try my Lemon Raspberry Scones. They will brighten up any rainy day. You could also bring a smile to anyone’s face baking up a batch of my Easy Orange Sweet Rolls. If you are wanting to keep with the blueberry theme you could try these Blueberry Shortcakes or my Blueberry Brownie Bites.
Breakfast Pastries
Breakfast, brunch or lunch. I could eat pastries anytime of day.
Scones make any event even better. These freeze really well, also. Bake up a batch and always have them on hand!
How To Make Scones
- Mix all dry ingredients in a large bowl
- Add in cubed butter and cut into dry ingredients until small pea size clumps form.
- In a separate bowl whisk together buttermilk, 3/4 heavy cream, and egg.
- Make a well in your dry ingredients and pour in milk mixture into the center.
- Using a fork gently mix together. Do not over mix.
- Turn out mixture onto a lightly flour surface and gently knead the dough about 4-5 times.
- Sprinkle blueberries over half the dough and fold it in half.
- Roll out into a circle about 6 inches wide.
- Fold dough in half and then half again.
- Roll out into a circle about 1 1/2 inches thick.
- Using a knife or pizza cutter, cut dough into 8 wedges.
- Place onto a lightly greased baking sheet.
- Brush each scone with a little heavy cream and sprinkle with sugar.
- Bake at 425 for 15-18 minutes or until lightly golden brown.
- Cool 5 minutes before serving.
Try these other My Name Is Snickerdoodle recipes!
- Peanut Butter Sheet Cake
- Chicken Taquitos
- Instant Pot BBQ Chicken Sliders
- Jalapeno Ranch Dip
- Scalloped Potatoes by The Recipe Rebel
Blueberry Scones Recipe
Blueberry Scones
Ingredients
- 4 Cups All Purpose Flour
- 1/4 Cup Granulated Sugar
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Kosher Salt
- 3/4 Cup Cold Butter Cut Into Small Slices
- 3/4 Cups Buttermilk
- 3/4 Cups Heavy Cream
- 1 Large Egg
- 8 oz Fresh Blueberries or 1 1/2 cups Frozen Blueberries
- 1/4 Cup Heavy Cream
- 1/4 Cup Granulated Sugar
Instructions
- Mix all dry ingredients in a large bowl
- Add in cubed butter and cut into dry ingredients until small pea size clumps form.
- In a separate bowl whisk together buttermilk, 3/4 heavy cream, and egg.
- Make a well in your dry ingredients and pour in milk mixture into the center.
- Using a fork gently mix together. Do not over mix.
- Turn out mixture onto a lightly flour surface and gently knead the dough about 4-5 times.
- Sprinkle blueberries over half the dough and fold it in half.
- Roll out into a circle about 6 inches wide.
- Fold dough in half and then half again.
- Roll out into a circle about 1 1/2 inches thick.
- Using a knife or pizza cutter, cut dough into 8 wedges.
- Place onto a lightly greased baking sheet.
- Brush each scone with a little heavy cream and sprinkle with sugar.
- Bake at 425 for 15-18 minutes or until lightly golden brown.
- Cool 5 minutes before serving.
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