There’s nothing quite like a warm, flaky scone straight from the oven to start your day off right. And when you add sweet and tangy blueberries to the mix, it’s a match made in heaven! In this article, we’ll be sharing 20 delicious blueberry scones recipes that are perfect for breakfast or brunch. Whether you’re looking for classic flavors or unique twists, we’ve got you covered. From traditional scones with lemon glaze to vegan and gluten-free options, there’s something for everyone.
In the following pages, we’ll dive into each of these scrumptious recipes and share the secrets to making the perfect blueberry scone. Whether you’re a seasoned baker or just starting out, our easy-to-follow instructions and helpful tips will have you whipping up a batch of fresh-from-the-oven scones in no time.
So grab your mixing bowl and let’s get started on this tasty journey!
Classic Blueberry Scones with Lemon Glaze
Elevate your breakfast game with these tender and flavorful blueberry scones, topped with a tangy lemon glaze.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg, beaten
– 1 tablespoon vanilla extract
– 1 cup fresh or frozen blueberries
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or fingers to work into mixture until coarse crumbs form.
4. In a separate bowl, whisk cream, egg, and vanilla extract. Pour wet ingredients over dry ingredients; stir until just combined.
5. Gently fold in blueberries.
6. Turn dough out onto floured surface; gently knead 2-3 times.
7. Pat into an 8-inch circle. Cut into 8 triangles or wedges.
8. Place on prepared baking sheet, leaving about 1 inch of space between each scone.
9. Bake for 18-20 minutes, or until golden brown.
Lemon Glaze:
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon powdered sugar
Whisk together glaze ingredients; drizzle over warm scones.
Vegan Blueberry Scones with Almond Milk
Start your day with a delicious and healthy breakfast treat – these vegan blueberry scones made with almond milk! Fresh blueberries add natural sweetness, while the flaky texture of the scones is simply irresistible.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup almond milk
– 1/4 cup vegan butter, melted
– 2 tablespoons apple cider vinegar
– 1 teaspoon vanilla extract
– 2 cups fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, combine almond milk, melted vegan butter, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat into a circle that is about 1 inch thick. Cut into 8-10 wedges.
8. Place on prepared baking sheet, leaving about 1 inch of space between each scone.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Gluten-Free Blueberry Scones with Coconut Flour
Elevate your breakfast game with these tender and flavorful gluten-free blueberry scones, made possible by the unique properties of coconut flour. Perfect for a cozy morning treat or a quick snack.
Ingredients:
– 1 1/2 cups coconut flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut flour, sugar, baking soda, and salt.
3. Add cold butter to the dry ingredients and use a pastry blender or your fingers to work it into a crumbly mixture.
4. In a separate bowl, whisk together egg and vanilla extract. Pour wet ingredients over dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Turn dough onto a floured surface and pat into a 1-inch thick circle.
7. Cut into 8-10 wedges and place on prepared baking sheet.
8. Bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Blueberry and White Chocolate Scones
Start your day off right with these sweet and tangy scones, packed with fresh blueberries and white chocolate chips.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– 1/2 cup white chocolate chips
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or fingers to work into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together cream, egg, and vanilla extract. Pour into dry ingredients and stir until a shaggy dough forms.
5. Gently fold in blueberries and white chocolate chips.
6. Turn dough out onto a floured surface; gently knead 2-3 times.
7. Pat into an 8-inch circle. Cut into 8 triangles.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Lemon Blueberry Scones with Zesty Icing
Brighten up your morning with these citrusy, fruity scones and a zesty icing that will leave you wanting more.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Zesty icing (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. In a small bowl, whisk together heavy cream, egg, and lemon juice.
5. Pour wet ingredients over dry ingredients and stir until just combined.
6. Gently fold in blueberries.
7. Drop dough by 1/4 cupfuls onto prepared baking sheet.
8. Bake for 18-20 minutes or until golden brown.
Zesty Icing:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together until smooth and drizzle over warm scones.
Blueberry Oatmeal Scones with Cinnamon
Start your day with a delightful treat that combines the sweetness of blueberries, the warmth of cinnamon, and the comfort of oatmeal. These tender scones are perfect for breakfast or a snack.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or your fingers to work it into the dry ingredients until crumbly.
4. In a separate bowl, whisk cream, egg, and vanilla extract. Pour mixture over dry ingredients; stir until just combined.
5. Gently fold in blueberries and cinnamon.
6. Pat dough into a circle about 1 inch thick. Cut into 8-10 wedges.
7. Place scones on prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 18-20 minutes or until golden brown.
Blueberry Almond Scones with Honey Drizzle
Rise and shine with these sweet and savory scones, bursting with fresh blueberries and the warmth of honey.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– 1/4 cup sliced almonds
– Honey, for drizzling (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until crumbly.
4. In a separate bowl, whisk together cream, egg, and vanilla extract.
5. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries and almonds.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat dough into an 8-inch circle and cut into 8 wedges.
8. Place scones on prepared baking sheet, leaving about 1 inch between each.
9. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Honey Drizzle (optional): Warm honey slightly in the microwave or by placing the jar in a bowl of hot water. Drizzle over warm scones, if desired.
Blueberry and Cream Cheese Scones
Start your day with a delightful treat that combines the natural sweetness of blueberries with the tanginess of cream cheese.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 8 ounces cream cheese, softened
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. In a small bowl, whisk together heavy cream, egg, and vanilla extract. Pour over dry ingredients; stir until just combined.
5. Gently fold in blueberries. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Blueberry Lavender Scones with Vanilla Glaze
Elevate your morning routine with these delectable scones, bursting with the sweetness of blueberries and the subtle charm of lavender.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon dried lavender buds
– 1 cup fresh or frozen blueberries
– Vanilla glaze (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or fingers to work it into the dry ingredients until crumbly.
4. In a separate bowl, whisk cream, egg, and lavender buds until smooth. Pour into the dry mixture and stir until a shaggy dough forms.
5. Gently fold in blueberries.
6. Pat dough into an 8-inch circle. Cut into wedges.
7. Bake for 18-20 minutes or until golden brown.
Vanilla Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/2 teaspoon vanilla extract
Whisk together ingredients until smooth. Drizzle over warm scones.
Blueberry and Orange Scones with Citrus Glaze
Start your day with a sweet and tangy treat that combines the flavors of blueberries, orange zest, and citrus glaze. These scones are perfect for a weekend breakfast or brunch gathering.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon orange zest
– 1 cup fresh or frozen blueberries
– Citrus Glaze (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together cream, egg, and orange zest. Pour into the dry mixture and stir until just combined.
5. Gently fold in blueberries.
6. Pat dough onto prepared baking sheet into an 8-inch circle. Cut into 8 wedges.
7. Bake for 18-20 minutes or until golden brown.
Citrus Glaze:
– 1 cup powdered sugar
– 2 tablespoons orange juice
– 1 tablespoon lemon juice
Whisk together until smooth. Drizzle over warm scones.
Blueberry Chia Seed Scones with Maple Syrup
These moist and flavorful scones combine the natural goodness of chia seeds, sweet blueberries, and the richness of maple syrup. Perfect for a breakfast or snack treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1 tablespoon maple syrup
– 1 tablespoon chia seeds
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a separate bowl, combine yogurt, egg, maple syrup, and chia seeds. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Blueberry and Pecan Scones with Brown Sugar Topping
Sweet and savory, these Blueberry and Pecan Scones with Brown Sugar Topping are a delightful breakfast or brunch treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 2 large eggs
– 1 cup fresh or frozen blueberries
– 1/2 cup chopped pecans
– Brown sugar topping (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together heavy cream and eggs. Pour into dry mixture and stir until just combined.
5. Fold in blueberries and pecans.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each scone.
7. Bake for 18-20 minutes or until golden brown.
Brown Sugar Topping:
– 1/4 cup brown sugar
– 1 tablespoon unsalted butter, melted
Mix together and brush over scones during the last 5 minutes of baking.
Blueberry and Ginger Scones with Spiced Glaze
Elevate your breakfast or brunch game with these sweet and savory scones, infused with the warmth of ginger and the sweetness of blueberries.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon grated fresh ginger
– 1 cup fresh or frozen blueberries
– Spiced glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or your fingers to work it into the dry ingredients until it resembles coarse crumbs.
4. Stir in cream, egg, and grated ginger until the dough comes together.
5. Gently fold in blueberries.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 1 inch between each scone.
7. Bake for 18-20 minutes or until golden brown.
Spiced Glaze:
– 1 cup powdered sugar
– 2 tablespoons orange juice
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
Whisk together glaze ingredients and drizzle over warm scones. Serve immediately.
Blueberry and Coconut Scones with Coconut Glaze
Sweet and savory, these Blueberry and Coconut Scones with Coconut Glaze are a delightful treat perfect for breakfast or afternoon tea.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 cup fresh or frozen blueberries
– 1/2 cup shredded coconut
– Coconut Glaze (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or fingers to work it into the dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together cream and egg. Pour into the dry mixture and stir until just combined.
5. Gently fold in blueberries and shredded coconut.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat into a circle about 1 inch thick.
8. Cut into 8 triangles or wedges.
9. Place on prepared baking sheet, leaving space between each scone.
Coconut Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 tablespoon coconut cream
Whisk together until smooth. Drizzle over warm scones.
Cooking Time: 18-20 minutes or until golden brown.
Blueberry and Yogurt Scones with Honey Butter
Sweet and tangy, these Blueberry and Yogurt Scones with Honey Butter are a perfect treat for any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup plain whole-milk yogurt
– 1 large egg, beaten
– 1/2 cup fresh or frozen blueberries
– Honey butter (see below for recipe)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together yogurt, egg, and blueberries.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Drop by spoonfuls onto prepared baking sheet.
6. Bake for 18-20 minutes or until golden brown.
Honey Butter:
– 2 tablespoons unsalted butter, softened
– 1 tablespoon honey
Mix together until smooth and spread on warm scones.
Blueberry and Cinnamon Swirl Scones
A sweet and indulgent treat, these scones combine the tartness of blueberries with the warmth of cinnamon.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon pure vanilla extract
– 1 cup fresh or frozen blueberries
– 1 teaspoon ground cinnamon
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together cream, egg, and vanilla extract.
5. Pour wet ingredients over dry ingredients and stir until just combined.
6. Gently fold in blueberries and cinnamon.
7. Turn dough out onto a floured surface and gently knead 2-3 times.
8. Roll into a 1-inch thick circle and use a pastry cutter or knife to create a swirl pattern.
9. Cut scones into desired size and place on prepared baking sheet, leaving space between each scone.
10. Bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Blueberry and Pistachio Scones with Rosewater Glaze
Elevate your breakfast game with these sweet and savory Blueberry and Pistachio Scones, topped with a fragrant Rosewater Glaze. The perfect combination of flavors and textures to start your day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 cup fresh blueberries
– 1/4 cup chopped pistachios
– Rosewater Glaze (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until crumbly.
4. In a small bowl, whisk together heavy cream and egg. Pour into the dry mixture and stir until a shaggy dough forms.
5. Gently fold in blueberries and pistachios.
6. Pat dough onto prepared baking sheet, forming an 8-inch circle.
7. Bake for 20-25 minutes or until golden brown.
Rosewater Glaze:
– 1 cup powdered sugar
– 2 tablespoons rosewater
– 2 tablespoons water
Mix all ingredients together until smooth. Drizzle over warm scones and serve.
Blueberry and Lemon Poppy Seed Scones
These sweet and tangy scones are the perfect way to start your day, packed with juicy blueberries, a hint of lemon zest, and a crunchy poppy seed topping.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 2 tablespoons poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work into the dry ingredients until mixture resembles coarse crumbs.
4. In a separate bowl, whisk together cream, egg, and lemon juice. Pour wet ingredients over dry ingredients and stir until just combined.
5. Gently fold in blueberries and poppy seeds.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each scone.
7. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Blueberry and Vanilla Bean Scones with Sugar Glaze
Sweet and Flaky Blueberry and Vanilla Bean Scones with Sugar Glaze Recipe
These tender scones are infused with the warmth of vanilla bean and bursting with juicy blueberries, topped with a sweet sugar glaze. Perfect for breakfast or as a snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Sugar glaze (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work into the dry ingredients until it resembles coarse crumbs.
4. In a separate bowl, whisk together cream, egg, and vanilla extract. Pour into dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter.
Sugar Glaze:
– 1 cup powdered sugar
– 2 tablespoons milk
Whisk together until smooth. Drizzle over warm scones.
Cooking Time: 18-20 minutes.
Blueberry and Dark Chocolate Scones with Cocoa Dusting
These Blueberry and Dark Chocolate Scones with Cocoa Dusting are the perfect indulgence for anyone with a sweet tooth. Moist, fluffy scones packed with fresh blueberries and dark chocolate chunks, finished with a dusting of cocoa powder.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 cup fresh blueberries
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Cocoa powder for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter; use a pastry blender or fingers to work into the dry ingredients until coarse crumbs form.
4. In a separate bowl, whisk together heavy cream and egg. Pour into dry ingredients and stir until just combined (do not overmix).
5. Gently fold in blueberries and dark chocolate chips.
6. Turn dough onto a floured surface; gently pat into an 8-inch circle about 1 inch thick.
7. Cut into 8-10 wedges. Place on prepared baking sheet, leaving about 1 inch between each scone.
8. Bake for 18-20 minutes or until golden brown.
Dusting:
Once cooled, dust with cocoa powder and serve. Enjoy!
Summary
Get ready to indulge in the sweet and tangy world of blueberry scones! This collection of 20 mouthwatering recipes offers a variety of twists on the classic breakfast treat. From traditional lemon-glazed scones to innovative vegan and gluten-free options, there’s something for everyone. Try pairing fresh blueberries with rich white chocolate or adding a hint of spice with ginger and cinnamon. Whatever your taste buds desire, you’ll find the perfect recipe in this delicious assortment of blueberry scones.
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