When I say these scones are my family’s most requested recipe, I am not kidding. These scones are the most coveted recipe I make in my household. Oftentimes scones are dry and crumbly, but these scones are moist, tender, and packed with SO much flavor. These blueberry scones are the ultimate breakfast or brunch addition if you have some extra time! Topped with a heavenly streusel that truly seals the deal, I can almost promise you will not be running to any other scone recipe after trying this one!
Jump to RecipeWhat ingredients do I need to make these scones?
However, while this recipe takes a little bit of time from start to finish, it uses pretty basic ingredients. The only thing requiring a grocery run would probably be the heavy whipping and fresh blueberries. Frozen blueberries will also work, just do not thaw them ahead of time. The full ingredient list is below.
First, for the streusel topping:
- All-purpose flour
- Brown sugar
- Butter (salted is best, but unsalted works too*)
- Vanilla extract
Next, for the scones:
- All-purpose flour
- Butter (salted is best, but unsalted works too*)
- Heavy whipping cream
- Egg
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Blueberries
Lastly, for the glaze:
- Powdered sugar
- Heavy whipping cream or milk
- Vanilla bean paste (or vanilla extract)
While this recipe may seem overwhelming at first glance, I promise it’s much simpler to make. Follow the steps I outline in the directions, and you will be good to go! Making scones is such a therapeutic process that forces you to slow down and enjoy the simple moments.
Is it hard to make homemade scones?
It’s true that baked goods have a stigma of being hard to make at home, but scones should not fit into that. Look at the steps below to see just how easy these scones are!
Step #1: Make the streusel topping. It requires one small bowl and 3 essential ingredients.
Step #2: Whisk the flour, sugar, leavening agents, and salt in a large bowl.
Step #3: Add the cold butter and pinch into flour using your hands.
Step #4: Whisk the cream, egg, and vanilla. Then add the wet ingredients to the dry ingredients.
Step #5: Add the washed blueberries. Mix slowly until combined.
Step #6: Cut the dough into scone shapes. Brush with the cream and top with the streusel, then freeze for 20 minutes.
Step #7: Bake, glaze, and enjoy!
Likewise, if you want another yummy blueberry treat, check out my Healthy Blueberry Muffin Bites!
The BEST Blueberry Scones
Ingredients
For the streusel topping:
- 3 tbsp all purpose flour
- 3 tbsp packed brown sugar
- 2 tbsp cold, salted butter
- ½ tsp vanilla extract
For the scones:
- 2 ½ cup all-purpose flour plus 1 tbsp for the blueberries*
- ½ cup white sugar
- 1 tbsp baking powder
- 1 tsp baking soda (heaping)
- 1 pinch salt increase to ½ tsp of salt if you are using unsalted butter!
- 6 tbsp cold butter cut into small cubes
- 1 cup heavy whipping cream plus 2 tbsp for the scones before baking!*
- 1 cold egg
- 1 tbsp vanilla extract or 1 tsp vanilla bean paste
- 1 ¼ cup small blueberries washed and patted dry! frozen works too, just do not thaw them!
For the glaze:
- 1 cup powdered sugar
- 2 tbsp heavy whipping cream or 1 tbsp milk*
- ½ tsp vanilla bean paste
Instructions
Part 1: For the stresuel:
- In a small bowl, add the 3 tbsp of flour and brown sugar. Add the small cubes of the 2 tbsp of cold butter. Use butter straight from the fridge.* If you are using 1 stick (2 T for topping and 6 T for scones = 1 stick of butter), keep the 6 tbsp in the fridge to keep cold!
- Add the vanilla extract and pinch the mixture with your fingers until crumbly and combined. It will be dry and will look like chunky sand.
- Place the small bowl into the fridge to keep it cold while you make the scones.
Part 2: For the scones:
- In a large mixing bowl, add the 2 ½ cups of flour, the sugar, leavening agents, and salt.
- Then grab the 6 tbsp of cold butter from the fridge and pinch together (like the streusel) the flour mixture with the butter. It will take a minute or so, but the result will leave you with pea-sized butter chunks in the flour mixture.
- Next, in a medium liquid measuring cup, add 1 cup of cream, followed by the egg and vanilla extract. Whisk with a fork until thoroughly combined.
- Slowly add the wet ingredients into the dry flour mixture. Gently stir with a fork until it is barely mixed. There should still be plenty of flour streaks.
- Then you are going to take the washed and dried blueberries and add 1 tbsp of flour to coat them before adding into dough.
- Carefully stir in the blueberries until barely combined. It's helpful to use your hands at this point. Dump the scone mixture on a floured countertop. Use your hands to form 2 even dough balls.
- Take each dough ball and flatten with your hands until you reach a 1-1½ inch thickness. Slice each flatten dough patty into 6 scones. You will be left with 12 scones.
- At this point you will need to preheat your oven to 400°F. Line 2 baking sheets with parchment paper. Place 6 scones on each baking sheet.
- Brush each scone with the additional 2 tbsp of cream. Then evenly distribute the streusel mixture among the 12 scones.
- Pop your baking trays into the freezer for 20-30 minutes. You can do this in shifts or snuggle all 12 scones onto 1 tray to freeze efficiently. Just make sure to leave a few inches around each scone to allow them to rise as they bake.
- Once the scones have chilled, place them in the preheated oven and bake for about 14 minutes.
Part 3: For the glaze
- While your scones are baking, make the glaze.
- Combine the powdered sugar, cream or milk, and vanilla extract into a small bowl. Adjust the consistency as needed.
Last step: After the scones have baked!
- Once your scones look golden brown on the edges and a toothpick comes out clean, take them out of the oven immediately! Let them cool for at least 10 minutes before adding the icing!
- Drizzle the glaze over the cooled scones (if you can wait that long) and enjoy them fresh from the oven! I strongly recommend that you eat one warm!
- Store the leftover scones in an airtight container or a plastic bag at room temperature for up to 5 days!
Notes
If you tried this recipe, please let me know! Leave a comment and a rating telling me how they turned out for you!
Leave a Reply