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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!
This is my favorite type of scone to bake and to eat, even over my lemon cranberry scone recipe, or even pumpkin scones.
Blueberry Scones
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
I am going to show you with photos from my cherry scones recipe how to cut scones . Alternatively you can click that link and read the whole post!
- 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!
Happy baking!
Love,
Karlynn
Buttery, Crispy Blueberry Scones
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Course
- Breakfast
- Cuisine
- British
- Servings
- 18
- Calories
- 268
- Author
- Karlynn Johnston
Ingredients
- 1 cup of sour cream
- 1 teaspoon baking soda
- 1/4 teaspoon almond extract
- 4 cups of flour
- 1 cup of white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup of butter
- 1 egg
- 1 cup of blueberries
Instructions
- 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!
Recipe Notes
- 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.
Nutrition Information
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.
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Sina Leaupepe says
Recipe is awesome but I had added more butter because it was a little too dry and crumbly for me when trying to form the balls to be cut into wedges. It baked in less than 20 minutes and I brushed the tops with butter while it baked then browned it slightly. Texture was a cross between a soft cookie and crunchy biscuit soo buttery and good yum!
Shari Clement says
I have been looking for a good scone recipe after a lot of trial and error. This recipe is by far the best I’ve made, my husband isn’t much of a scone eater but these he can’t stop eating. Easy to make and they freeze nicely too! 5+stars!
Elyse says
These sounds fabulous! Since blueberries are nearing the end of their season in November, how would dried blueberries work as a substitute?
Laura says
OH MY GOODNESS!!! This is the texture and taste a scone is supposed to have! I almost went with another recipe bc of the almond extract. I hate almond extract. I opted to not use it and added the zest of one lemon instead. OH MY, was it AMAZING!! I added a lemon buttery glaze using the juice from the lemon I zested and these scones were top-notch. I felt like quite the pastry chef with my accomplishment! Thank you for the great recipe, it did not disappoint. This will be in my recipe box for years to come.
Sue says
Just took mine out of the oven; these are absolutely delicious. My only complaint is that I want to eat them all. 😫
Rose says
Very nice! next time going to use saskatoons
Susan Everton says
I only had 3/4 cup of sour cream, and no blueberries. I added 1/4 cup of freshly squeezed orange juice, grated rind of 1 large orange,1 cup of raisins, and vanilla instead of almond extract.
Very good scones – this recipe is a keeper. Thanks Karlynn.
Barb Johnson says
When I print this recipe the dark band uses a lot of printer ink, just mentioning as a consideration for future recipes. Love these scones and have tried many of your recipes and Mr. Magpies Blue Hawaii is a favourite! 😉
MikkiGirl says
The recipe calls for two measurements of baking soda, but it’s only added once to the mixture. How much should be used? Thank you!
Wendy says
There is one teaspoon of baking soda and two teaspoons of baking powder.
Ruth says
Hi! I live in Greece and we don’t have sour cream. I usually substitute full fat cream when cooking. Will that work? Greek yogurt? Thanks
Ruth
Anne Lewis says
Hi. I made this recipe and it was great. Thanks for sharing.
Jillian says
One of the best scone recipes I have ever come across!!!
Loretta says
The scones turned out amazing. Would definitely make it again!! Followed everything as instructed. My husband who typically doesn’t like scones ate it!!! Recommending this recipe to everyone I know. Thank you sooo much!!
Nancy Darling says
Are you in the United States or England? I made your incredible scones tonight for our neighbor that is British. Cannot wait to hear what he says. If you are in the US, I make lemon curd as our tree was full. If “Mr. Magpie would like some, I would be honored to send. You make the scones, I’ll make the curd!
Karlynn Johnston says
Canada actually! Hope he loves the scones!!
Pam says
These turned out great! I used light sour cream and made a half batch as I was low on flour. Frozen raspberries from a mixed bag of fruit were perfect! Thank you for a great recipe! I am going to explore your other recipes.