Better-Than-The-Bakery Blueberry Scones

These Blueberry Scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and soft flaky centers. They’re the breakfast treat you have to try! Since there’s no yeast, they go from the mixing bowl to the oven relatively quickly. Pair them with your favorite cup of tea or coffee and it doesn’t get any better!

Let’s talk scones!

If you’ve had a bad one before, I feel you. I grew up never being a fan and always passed on them in favor of muffins or quick breads. My husband on the other hand, loves scones and it’s because of him that I’ve randomly tried a bite here and there and let me tell you, I’ve been eating all the wrong scones.  The ones I tried were dry and dense, but turns out when done right, they’re flaky and moist on the inside with a crispy crumbly outside, making it pastry perfection.

These better-than-the-bakery blueberry scones are so moist, there’s no need for a glaze on top, but certainly, if you prefer, you can add one or a light dusting of confectioners’ sugar would also work.  

Some helpful tips for recipe success:

Use frozen, grated butter. This is key to blueberry scone success. The cold butter coats the flour. When the butter/flour crumbs melt as the scones bake, they release steam and pockets of air. These pockets add a flaky center, while keeping the edges crumbly, crunchy, and crisp. Do not use refrigerated butter it will start melting in the dough as you work with it, but frozen butter will hold out until the oven. Also, the finer the pieces of cold butter, the less the scones will spread and the quicker the butter will mix into the dry ingredients. In addition, make sure your buttermilk and egg are also cold so they keep the butter from melting before baking.

Don’t overwork the dough. If you do, the dough will be tough and flat. Over kneading the dough will ruin the nooks you want from the cold butter and it could also cause the blueberries to break apart.

Chill before baking. Don’t skip this step! For scones to retain their shape while baking and to obtain a flaky center and a crumbly exterior, scone dough must remain cold. Place shaped scones in freezer for at least 1 hour prior to baking. You can even refrigerate overnight for a quick breakfast in the morning.

Buttermilk. If you don’t have buttermilk or heavy cream, you can make your own buttermilk right at home from milk and either lemon or vinegar. For the best tasting pastries, stick with a thick liquid such as buttermilk or heavy cream. Avoid thinner liquids such as milk or almond milk– you’ll be headed down a one way street to dry, bland, and flat scones. For a nondairy option, try using full-fat canned coconut milk.

Blueberries. Don’t worry if it’s not blueberry season, this recipe calls for frozen blueberries. You can use fresh, frozen, or dried blueberries, but if you have fresh blueberries, freeze them first. This will help to keep them from breaking apart while you mix and shape the dough. If using dried blueberries, soak them in hot water for 5-10 minutes before adding to your dough. This ensures they will be soft for baking. 

Notes:

• If you’re making mini scones, prepare the dough, cut it in half to make 2 smaller circles, then cut each circle into 8 mini triangles to have sixteen mini scones total. Just keep in mind, cooking time will differ. Bake for only 18-20 minutes or until lightly browned.
• Expect some spreading, but if you notice that they are spreading too much, remove from oven and using a rubber spatula, press them back into triangle shapes.

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