When my kids were in school, (they are all grown up now), I used to make them their favorite treat on their first day back each year so that once they got home we could sit together and eat while they told me all about their day. I vividly remember baking for them their last years of school – it was always blueberry scones for Dee and banana chocolate chip muffins for Mikey. They both still love those same flavors – so Mikey gets chocolate chip banana bread and I still make blueberry scones just for Dee!
These Blueberry Scones are not traditional English scones which are usually light and fluffy tall rounds with a crusty exterior. English scones are broken open and served with clotted cream and jam, often for teatime. American scones on the other hand are sweeter and denser, usually cut in to wedges, and often contain some kind of fruit.
Sadly, so often when people try to make American scones they end up dry and hard, but these babies are so soft, tender and packed full of juicy berries that they just melt in your mouth. Therefore, I think these are almost a perfect combination of English and American, just like my family! 😉
A few tips for this recipe:
- You want chunks of cold butter in your scone dough – you don’t want it to be smooth and well combined, so freeze your butter and grate it in to the dough when it’s time.
- Rinse your blueberries early and let them drain and dry as much as possible. Fold them in to the dough slowly and gently so that you don’t mush them all up. You want as many berries to stay in tact as you can manage so you get those juicy bursts when you bite in to them.
- You don’t want to over-handle this dough – just bring it together gently and pat it in to shape. I use a pie server to get the wedges up off the surface and on to the baking pan. It works great!
Ingredients:
- 1 egg, slightly beaten
- 1/2 cup sour cream
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1 tsp baking soda
- 2 cups AP flour
- 1/2 cup sugar
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 teaspoon cream of tartar
- 1/4 tsp cinnamon
- 1/2 cup very cold butter cut into small cubes
- 1 cup blueberries
Glaze
- 1 cup powdered sugar, sifted
- 1/4 cup milk
- 1/2 tsp almond or vanilla extract
Instructions:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mats and very lightly spray with non-stick cooking spray.
- In a smaller bowl, whisk together the egg, sour cream, vanilla extract, almond extract and baking soda. Let it sit for a few minutes. It will get fluffy.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cream of tartar, and cinnamon.
- Use a pastry blender to cut in cold butter cubes, (or use frozen butter and just grate it in.)
- Add in the sour cream mixture and fold together until just combined. The mixture will look dry and flaky, but you will find it will come together just perfectly.
- Gently fold in the fresh blueberries.
- Scrape the pile of dough out of the bowl on to a lightly floured surface and gently form in to a circle and pat it down till it’s about 1-1/2 inches thick.
- Cut the round in to 8 even size wedges and place on the prepared baking sheet. Bake at 400 for 16-18 minutes or until they are golden brown.
- Let sit on the baking sheet for five minutes while you mix the glaze.
- For the glaze, mix together the powdered sugar, milk and extract.
- Drizzle the glaze over the top of each warm scone.
- Let cool and serve!
Like to see pictures? Here are some at various stages:
Scrape the dough on to a lightly floured surface
Bring together and gently form in to a circle then cut in to wedges
Place each wedge on your prepared baking sheet
The Very Best Blueberry Scones
The Best Blueberry Scones recipe produces scones that are soft, tender, packed full of juicy blueberries and drizzled with icing so they melt in your mouth.
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 egg, slightly beaten
- 1/2 cup sour cream
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1 tsp baking soda
- 2 cups AP flour
- 1/2 cup sugar
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 teaspoon cream of tartar
- 1/4 tsp cinnamon
- 1/2 cup very cold butter cut into small cubes
- 1 cup blueberries
Glaze:
- 1 cup powdered sugar, sifted
- 1/4 cup milk
- 1/2 tsp almond or vanilla extract
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mats and very lightly spray with non-stick cooking spray.
- In a smaller bowl, whisk together the egg, sour cream, vanilla extract, almond extract and baking soda. Let it sit for a few minutes. It will get fluffy.
- In a large bowl whisk together the flour, sugar, baking powder, salt, cream of tartar, and cinnamon.
- Use a pastry blender to cut in cold butter cubes, (or use frozen butter and just grate it in.)
- Add in the sour cream mixture and fold together until just combined. The mixture will look dry and flaky, but you will find it will come together just perfectly.
- Gently fold in the fresh blueberries.
- Scrape the pile of dough out of the bowl on to a lightly floured surface and gently form in to a circle and pat it down till it’s about 1-1/2 inches thick.
- Cut the round in to 8 even size wedges and place on the prepared baking sheet. Bake at 400 for 16-18 minutes or until they are golden brown.
- Let sit on the baking sheet for five minutes while you mix the glaze.
For the glaze:
- Mix together the powdered sugar, milk and extract.
- Drizzle the glaze over the top of each warm scone.
- Let cool and serve!
Notes
A few tips for this recipe:
- You want chunks of cold butter in your scone dough – you don’t want it to be smooth and well combined, so freeze your butter and grate it in to the dough when it’s time.
- Rinse your blueberries early and let them drain and dry as much as possible. Fold them in to the dough slowly and gently so that you don’t mush them all up. You want as many berries to stay in tact as you can manage so you get those juicy bursts when you bite in to them.
- You don’t want to over-handle this dough – just bring it together gently and pat it in to shape. I use a pie server to get the wedges up off the surface and on to the baking pan. It works great!
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