Nothing beats a hot, fresh, buttery blueberry scone straight from the oven! This recipe makes 18 delightfully snappy, crispy scones, no cake-y scones to be found here!
I’ve slightly tweaked my basic scone recipe that is everyone’s favorite and published it as a blueberry only one. These blueberry scones benefit from having a wee bit of almond extract added to them.
I daresay that if one was inclined to sprinkle these with sanding sugar, like my popular blueberry muffins, they would be over the top! Alas, I’m not leaving the house to get sanding sugar for photos, so you can use it if you like!
Fresh or Frozen Blueberries?
I don’t currently have fresh blueberries (and I assume a lot of you don’t right now during this infamous 2020 spring of social distancing) but I almost always have frozen ones that we use for shakes! You can use either.
- Fresh Blueberries : you have to be really gentle and not smush them into smithereens when you mix them in. You have to make sure that the dough is completely mixed, then gently fold them into it without crushing them.
- Frozen Blueberries ; I do NOT defrost them! Mixing them in frozen helps to cool the dough and keep that butter COLD, which means flakier scones! Like when you use fresh, you have to make sure that the dough is completely mixed, then gently fold them into it. Frozen won’t squish as easily but they do turn your scones blue. You can see how blue my scones are this time around.
How to Cut Scones
- Roll the dough into a evenly sized log and cut into three equal pieces.
2. Flatten each piece into a smaller disk, around 6 inches wide. Make sure that the thickness of the disk is the same from center to edge.
3. Cut each disk into 6 equal pieces. Then you simply place them on baking sheets and away you go!
Blueberry Scones Tips and Tricks
- If the dough is too dry, try adding in some heavy cream to bring it together. It really depends on the water content of your butter, it varies from brand to brand.
- If you work the dough too much, make sure to refrigerate your scones after they are cut and placed on the baking sheet. Fifteen minutes should do the trick to get the butter cold again.
- If you can, grate frozen butter into the mixture, it really works for crispy scones!
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Buttery, Crispy Blueberry Scones
Nothing beats hot, fresh buttery blueberry scones straight from the oven! This recipe makes 18 delightfully light and crispy scones.
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Karlynn Johnston
- 1 cup of sour cream
- 1 tsp baking soda
- 1/4 tsp almond extract
- 4 cups of flour
- 1 cup of white sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup of butter
- 1 egg
- 1 cup of blueberries
- Pre-heat your oven to 350 °F
- Place the sour cream in a bowl, and mix in the baking soda.
- Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
- Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour.
- Beat the egg and mix in into the sour cream, then add in the almond extract.
- Add the sour cream mixture into the dry mixture, working it in.
- The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.
When the dough is combined, mix in the fruit. I fold in the blueberries by hand.
- Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
Bake on a well greased or parchment lined baking sheet for 20-25 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
- Serve and enjoy!
- Use cold butter ( even frozen) and grate it into the scones if you have a grater. Don't fear however if you want to make these and you didn't have time to freeze the butter, cold from the fridge works great as well!
- Try not to overwork the dough if you can. The heat from your hands will soften the butter. IF you think you did over work the dough, you can refrigerate the scone triangles before you bake them to get the butter hard again.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.