Blueberry scones are just so good, I mean plain scones are amazing too but blueberry, or any fruit really. Topped with lemon curd or a
jam, or honey. ugh so freaking good.
I made these to go with my Bridgerton tea and I loved them, I had them throughout the rest of the next week. I warmed them up then topped them off with some lemon curd and honey, they paired so well with the blueberries.
Now I used a regular, traditional scone recipe, and added in some frozen blueberries that turned the dough a little purple. I also pressed the dough to much so they became a little more flat and dense. but the insides were a still light and fluffy which is what you really want.
Trust me, this recipe won’t disappoint you. you can add any fruit or chocolate chips to this, even sprinkles and everyone will love it. It’s great for breakfast, a snack, at tea time or even dessert. it’s a wonderful recipe.
Blueberry Scones
Prep Time 10 min
Cook Time 15 min
Total Time 25 min
Servings 8
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons white sugar plus extra for top of scones later
- 1/2 teaspoon sea salt
- 6 tablespoons cold butter
- 2/3 cup milk I use 2 percent
- 1 egg
Instructions
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
In a mixing bowl, sift flour, baking powder, salt and sugar.
Add cold butter and use your finger tips to cut it into the mixture until it resembles breadcrumbs. Toss it around a couple times with your hands to make it light and airy. Don’t overdue it.
In a measuring cup, add milk and egg. Whisk until combined, reserve 2 tablespoons to brush on the scones later and add remainder to the dry ingredients.
With a spatula, fold everything together until dough begins to form. Place the dough onto a well-floured surface.
Flour your hands really well and gently form a smooth ball. Do not knead. Pat down (again, gently) on the dough until the surface is even and it is about 1.5 inch thick. Sprinkle the top with flour if your dough is sticky.
Dip your scone cutter into flour and cut into the dough in one swift motion. Do not twist the cutter. Place scones onto the lined baking sheet. They should remove from the cutter easily if floured properly.
Brush the reserved egg/milk mixture on top of each scone with a pastry brush. Be sure to only brush the top of the scones. Try not to let the mixture drip on the sides.
Sprinkle the top with white sugar and place in the oven to bake for 15 minutes or until golden brown. Remove from tray and place on a wire rack.
Serve hot with cream, jam and tea!
Notes
You can add dried fruit to this recipe if you wish. I prefer my Classic English Scones plain, but I added some frozen blue berries this time to see how they wouod turn out and they were so good. I’ll probably have these along side my plain so I can enjoy both.
This recipe makes 8-12 scones. The amount depends on the size of the cutter you use and how thick you pat down the dough.
