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The Best Blueberry Scones
This blueberry scone recipe makes for the perfect treat for afternoon tea.
One of the things I love most is afternoon tea with my favorite cup of tea or coffee, warm and crumbly scones with jam, and a few good friends sitting out on the deck or patio having fun conversations.
The blueberries lend a tiny bit of tartness to the scones, and when pairing with a fruity jam and a cup of tea of coffee, you have the perfect afternoon tea scones!
Ingredients for Blueberry Scone Recipe
- Flour
- Baking powder
- Unsalted butter
- Milk
- Egg
- Vanilla extract
- Blueberries
Frequently Asked Questions
Do Scones Have Eggs?
Yes, my recipe contains eggs. This gives them a richer taste.
Why Do My Scones Not Rise?
If you’re having trouble with them, make sure that you are using fresh baking powder. Additionally, be sure not to knead the dough too much, and add just the right amount of flour.
Can You Refrigerate Scone Dough Overnight?
Yes, feel free to make the dough the night before, refrigerating it, and baking it in the morning!
How Many Calories?
This recipe has 273 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served with tea or coffee. For a wonderful tea party, I recommend the following recipes.
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Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 2/3 cup full milk
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 egg yolk (beaten, for egg wash)
Instructions
- Pre-heat the oven to 400°F (207°C). Combine the flour, sugar, baking powder, and salt. Add in the butter until the mixture resembles coarse crumbs, and then follow by the egg and vanilla. Add in the milk slowly.
- If the dough becomes too sticky, stop adding the milk, instead add a little more flour to form the dough. Stir until the dry ingredients are moistened. Add in the blueberries.
- Roll out the dough on a floured surface to 3/4-inch thickness. Using a 2-inch round cookie cutter, cut out the scones. Using your hands to smooth out the surface of the scones to make them slightly rounder on the edges.
- Gather the scraps; re-roll and cut out additional scones. Place the scones on prepared baking sheets, spacing apart.
- Brush egg yolk over the tops of the scones. Bake scones until golden brown, about 15-20 minutes. Serve warm.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I used plain yogurt instead of milk, so stay tuned, they’re in the oven
Thank you for sharing the yummy blueberry scone ! I definitely its one of my favourite scone ! ?
Thanks, Gloria.
I noticed you mentioned a cuppa tea of coffee in your description. I’ve preferred a stout cup of tea and coffee, a bit of sugar and dollop of milk since 1995 while aboard ship across the Pacific while working the fish. Then I discovered Manda Lee describe it in her blog as a “Singapore Energy Drink”. haha
I am not sure if you should change the comment.
Again, thank you for all the great recipes. My wife and I owe you.
I’ve been a fan since I found your cookbook Easy Chinese Recipes at the Library and managed to my own copy. You’ve done it again, because this recipe makes itself as I read it and processed it in my mind. Now I’ve got to make these scones, just like you forced me to make my own Chinese food.
hahaha
Great job. Thank you oh so much.
Thanks Gregory! :)
I’ve tried this and it turns out beautiful but some of the scones were actually bitter. Any idea why? Could it be the baking powder? Is the portion right? Do we need to sift the dry ingredients?
I am not sure why, did you mix the ingredients evenly? Yes you might sift the dry ingredients.
Can you refrigerate or freeze the dough and bake later ?
I think so, but just thaw.
LOVE scones, but as I don’t like raisins, I’ve always stuck to plain ones topped with cream and jam. These seem like the perfect compromise and a great way to add in a little extra fruit into the diet ;)
Yes, blueberries are nice, you will love these blueberry scones.
These look delicious!!
I would like to try this but can I use FROZEN blue berries? Thank you.
Yes you can. Just make sure they are not too watery. :)
Bake longer?