Are you a muffin or a scone person? You may certainly enjoy both (like I do), but everyone seems to gravitate towards one or the other. I prefer muffins, my husband prefers scones, but either of us will happily eat either.
I love baking with blueberries when they are in season (so they taste better and cost less than the net worth of a small country) so I put them in all sorts of goodies. These scones have a lovely vanilla flavor base and they’re loaded with lots of plump blueberries.
Blueberry Scones Recipe
- 2 and 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (equivalent to 1 stick) butter, cold
- 1 cup fresh blueberries
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup 1% milk
- 2 teaspoons of 1% milk, for topping
- sprinkling of sparkling white sugar, for topping
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Cut the cold butter into chunks, add to the dry ingredients, and mix with a pastry blender or a fork until the mixture is crumbly.
- Gently stir in the blueberries. Set this bowl aside.
- In a medium bowl, whisk together the eggs, vanilla extract, and milk.
- Add the wet ingredients into the dry ingredients and stir just until combined. Some dry spots are okay and will bake out.
- Evenly scoop the dough into an 8 section scone pan. (* See note below if you do not have a scone pan)
- For the optional topping, brush the top of each scone with milk and then sprinkle with the sparkling white sugar.
- Bake in the preheated oven for 15 to 18 minutes, or until they’re golden brown.
- Let the scones rest in the pan for 5 minutes and then remove them to a cooling rack.
* Note: If you do not have a scone pan, do not worry. King Arthur Flour gives step by step instructions for this scone recipe using a baking sheet.
Store in an air tight container or in a freezer friendly bag in the freezer.
Scones are light and soft with a biscuit like texture where as muffins are more moist and tender like a cake. Both are equally delicious baked goodies.
These scones are very easy to make. A lot of the baking principles between muffins and scones are the same, for example, you don’t want to over mix the batter. One key difference between baking scones and muffins is that when you bake scones you work with cold butter. Cut the butter into chunks and add it to the dry ingredients (flour, sugar, salt, and baking powder) before adding any other liquid. Unlike a muffin batter, the scone mixture will be crumbly at this point because of the lack of other moisture.
The rest of the steps are pretty standard issue. Gently mix in the blueberries and wet ingredients (eggs, vanilla extract, and milk).
My husband is a huge scone fan so he bought this scone pan a few years ago. I recommend placing the scone pan on a baking sheet to catch any blueberry juices that may overflow.
The scone pan is awesome but certainly not required for this recipe. See my note in the directions section if you want to use a baking sheet instead to make these scones.
These scones are so light and soft. It’s crumbly, like scones should be, but the crumbs are fluffy and moist. This scone recipe is a really great basic recipe that can be adapted to whatever kind of scones you’re in the mood for. If you don’t like blueberries or they aren’t in season you could certainly substitute with other kinds of berries. Or perhaps you skip fruit all together and turn them into chocolate chip scones. I know, I’m always finding excuses to add that bit of chocolate into everything even breakfast goodies.
I love the purple pop of color from these sweet blueberries. Sometimes blueberries can be a bit tart but I was happy to have found sweet ones today.
The tops of the scones are a gorgeous golden color and are slightly crunchy from the sprinkling of sparkling white sugar. The sparkling white sugar is optional and these scones would be just as tasty without it. Naturally, I want my baked goodies to taste amazing, but it’s a bonus when they look pretty too.
Breakfast time! I love adding more butter on a warm scone (as if these luscious blueberry scones don’t have enough of it in them).
Source: King Arthur Flour
If you’re in the mood for baking blueberry packed goodies, here are some other great ideas: