When you are thinking of a scone the word DRY probably comes to mind. Well I am here to let you know that these buttery blueberry scones are anything but dry. Promise!
Don’t like blueberries or lemon? Stick with me because I’ve got some ways we can change them up below!
I used to make scones all the time years ago because they are quick to make and they are the easiest grab and go breakfast item. I LOVE muffins but sometimes they can be crumbly and if you are anything like me, I’m always eating breakfast in the car on the go. I haven’t made them in years but my husband requested them last week and I figured it was a great opportunity to revamp my old recipe and share it with you all!
Scones are one of the few recipes where everything need to be COLD in temperature so using these tools helps them to stay that way.
Ally’s tips when making scones:
- If the batter is dry, the scones will be dry, guaranteed. They will feel sticky when you are placing them on the cookie sheet and that is totally okay!
- Don’t kneed them too much, this can also dry them out! I mix them in the bowl as much as I can and when I move them to the pastry/cutting board or counter I try to only kneed them until everything is combined.
- If you have a marble pastry board and/or a marble rolling pin, use them! Scones are one of the few recipes where everything need to be COLD in temperature so using these tools helps them to stay that way.
- HIGH oven temp is also key. Want them to be tall and fluffy in texture? Cold ingredients and high heat will get you there.
change up these buttery blueberry scones with chocolate chips to make them more kid-friendly!
Ways to change up these buttery blueberry scones:
- Swap out the blueberries for chocolate chips. You could also swap out for raspberries and white chocolate chips or chopped strawberries!
- The lemon glaze is optional so if you don’t like lemon just skip it. TIP: you can also make the glaze without the lemon juice
- Trying to keep the sugar levels down? Just skip the glaze.
- Fresh or frozen berries both work – use whatever you have on hand!
- Want MORE lemon?? Add a tablespoon of lemon zest to the recipe and 1-2 tablespoons of fresh lemon juice to the milk before adding the milk to the recipe.
Storage
The best way to store these scones is in an airtight container and they last for 3-4 days. If you are serving them for a brunch or special breakfast, I recommend making them the morning of. They only take about 30 minutes but they are best when warm. If you made them in advance you can warm them up but add the glaze after warming or it will melt.
blueberry scones with lemon glaze icing
Moist and fluffy blueberry scones with (optional) easy lemon glaze
Equipment
- Large Mixing Bowl
- Spatula
- Whisk
- Small Mixing Bowl
- small liquid measuring cup
- cheese grater or pastry cutter
- Cookie Sheet
- Parchment Paper
- marble rolling pin (preferred)
- pastry board (optional)
- piping bag or ziploc bag (optional- for lemon glaze)
Ingredients
blueberry scones
- 2 cups flour
- 1/3 cup white sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/3 cup unsalted butter cold
- 2/3-3/4 cup milk cold
- 1 egg cold, lightly beaten
- 1 cup blueberries
easy lemon glaze
- 1 cup icing sugar
- 1 tbsp milk
- 1 tbsp fresh lemon juice
Instructions
blueberry scones
- Preheat Oven to 425
- In a large mixing bowl combine all dry ingredients (flour, white sugar, baking powder, salt and baking soda) and whisk for 20-30 seconds. Set aside.
- In a small bowl lightly beat the egg and set aside.
- Grate the butter into the dry ingredients mixing into flour mixture with a spatula to combine. (or use a pastry cutter to work into dry ingredients). Because the butter is cold there will still be butter pieces in the flour and that is completely fine.
- Add your lightly beaten egg and mix 2-4 times to be careful not to over mix your batter.
- Carefully fold in blueberries.
- Add 2/3 cup of milk and combine into mixture with spatula. Add more if the batter is dry and crumbly. If the batter feels moist and sticky then you do not need to add more. Continue adding milk until batter is sticky to the touch.
- Once your batter is sticky, dump your batter onto a lightly floured surface (pastry board, cutting board or countertop) and shape into a circle.
- Gently roll with rolling pin until the ball of batter is approx. 1.5-2" in height.
- Cut batter into triangles (like a pizza) and place on a parchment lined cookie sheet.
- Cook for 16-18 mins until top is golden. Allow to sit for 3-5 mins before adding melted butter to the top or easy lemon glaze icing.
easy lemon glaze icing
- In a small bowl, combine all ingredients and mix until well combined. You can add more icing sugar or milk to reach a desired consistency. You will want it to be runny, but a little thick so that it won't just melt into the scones.
- Put icing in a piping bag or ziploc bag, cut an opening and drizzle on top of scones.
