Remodelaholic | Blueberry Scone Recipe

Homemade blueberry scones for the win! Sweet (but not too sweet) they’ll pair perfectly with a warm drink on a chilly day.

Stave off the chill with a batch of Homemade Wassail or Gourmet Peppermint Hot Cocoa.

Tips for making this Blueberry Scone Recipe

Getting the texture and moisture right in a baked scone can be tricky, but we’ll show you how to do it, no problem!

There are a few tricks to the trade that will make all the difference:

 

How to make this Blueberry Scone Recipe

First, add to a large bowl  2 cups flour, 1/3 cup granulated sugar, 1/2 tsp salt and 1 Tbsp baking powder.

Whisk it together until it all looks the same.

Next, add in the grated butter.

Third, use a pastry blender (also called a pastry cutter) or a fork or your hands to cut in the butter until the mixture is crumbly.

Fourth, in a separate bowl, whisk together 1 egg, 1/2 cup buttermilk or heavy cream, and 2 tsp vanilla extract.

Fifth, add the liquid ingredients and 1 cup blueberries to the dry ingredients. Stir until moistened and well-combined. When the batter holds together, it’s good! Don’t over-do the mixing.

Sixth, sprinkle a bit of flour onto the counter and press the dough into a circle about 8″ in diameter. It should be about 3/4″ thick. If using coarse sugar as a topping, brush the top with heavy cream or buttermilk then sprinkle on the sugar.  Cut the circle pizza-style into 8 wedges.

Next, divide the dough wedges and place them onto a prepared baking sheet, making sure to leave enough space for the blueberry scones to expand while cooking. Parchment paper is best beneath the scones, but a well-greased pan will also do.

Preheat your oven, setting it to 400 degrees F, and place the blueberry scones into the refrigerator to cool for 15-30 minutes. After that, bake them for 20 minutes or until golden brown.

Allow them to cool a bit, then top with powdered sugar glaze, if desired.

How to make a scone glaze

Carefully dipping the scone into the glaze can also have a good result. Try dipping just the top or even just one half. Give the glaze a few minutes to harden after drizzling before serving.

Enjoy! Serve them warm or at room temperature.

Store any leftovers in an airtight container at room temperature.

  • 2 cups all-purpose flour
  • cup granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup (1 stick) unsalted butter, grated and very cold or frozen
  • ½ cup buttermilk or heavy cream plus more for brushing on top
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen blueberries

Optional Toppings

In a large bowl, whisk together flour, sugar, salt and baking powder
Using a pastry blender or your hands, cut in butter until mixture is crumbly
In a small bowl, whisk together eggs, buttermilk or cream, and vanilla extract
Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and mixture is well combined and holds together
Sprinkle a small amount of flour onto parchment paper or counter
Press dough into 8 inch circle, about ¾ inch thick
Brush top with additional buttermilk or cream
Sprinkle with cinnamon sugar mixture or coarse sugar, if desired
Using a sharp knife, cut circle into 8 wedges, pizza-style
Divide triangles and place on baking sheet lined with parchment paper or silicone mat, leaving enough space for the scones to expand when cooked
Place in refrigerator for 15-30 minutes
Preheat oven to 400 degrees F
Bake for 20-25 minutes or until golden brown
Remove from oven and cool slightly
Add powdered sugar glaze, if desired
Serve warm or at room temperature
Store leftovers in airtight container at room temperature

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This content was originally published here.