Easy Thick & Buttery Blueberry Scones

Scones are one of those treats that I often forget about. I am well aware of how delicious they are, and that they are perfect for breakfast, but for some reason I always forget about them! However, when I do remember that scones exist, and just how buttery, tasty and flaky they are, boy oh boy are they all I can think about! These easy buttery blueberry scones are nothing short of just that…. buttery, full of layers, bursting with berries and very easily homemade! In my opinion, scones are best with blueberries and this recipe uses a ton of them!

Scones can totally seem intimidating at first. I mean, heck I was intimidated when coming up with this recipe. But, I was determined to make it easy and approachable! In reality, scones are super simple to bake, but there are a few key things to keep in mind. I’ve listed out a few tips below that will walk you through the most key pieces to keep in mind while making these scones. Follow those steps to make sure you’re left with the most perfect, buttery, layered blueberry scones!

Essential recipe tips (mostly about butter) for these Easy Buttery Blueberry Scones:

1. Grate the butter! This is super important as it will create beautiful layers in the scones.
2. Make sure you are working with cold butter! I know a lot of my recipes say to work with room temperature, but for scones its very important to use super cold butter. Similar to step one, this step helps to create really nice layers in these easy blueberry scones. After you have grated the cold butter, place it in the freezer to remain cold while preparing the remaining ingredients for the scones.
3. Once you have made your scone dough, you must refrigerate it… this is super important! This keeps the scones from spreading too much as the butter re-solidifies in this step.
4. While the turbinado sugar is completely optional, I highly recommend it! It adds the nice crunchy top to the scones, and a touch of added sweetness since the scone dough isn’t overly sweet.

What if I don’t want to use blueberries?

You can totally use other ingredients as your mix ins for this recipe! Make the scone dough as the directions outline, but instead of mixing in blueberries, add your desired mix-ins. I love chocolate chips, strawberries, walnuts, or some mix of any of those add ins.

I need more breakfast ideas!

Check out some of my other favorites…

Banana Espresso Chocolate Chip Muffins

Banana Bread Coffee Cake

Fluffy Banana Crumble Muffins

Easy Blueberry Scones

5 from 3 votes

Recipe by Lindsey Goldschmidt

Servings

8

scones

Prep time

30

minutes

Cooking time

22

minutes

Ingredients

• 1 Egg

• 3/4 Cup Milk

• 1/2 Cup Cold Unsalted Butter

• 6 Tbsp Cane Sugar

• 2/3 Cup Blueberries

• 2.5 Cup All Purpose Flour

• 2 & 1/4 tsp Baking Powder

• 1/2 tsp Salt

• 2 Tbsp Turbinado Sugar

Directions

• Begin by preparing the butter, as we will need that to be very cold when we make the dough for the scones. Finely grate the 1/2 cup of butter into a bowl and place it into the freezer while we prep the rest of the ingredients.
• In a separate large mixing bowl, add flour, baking powder, cane sugar, and salt and whisk together to combine.
• Next, add your very cold butter into the bowl of the dry ingredients and toss to combine so that the butter in roughly combined with the dry ingredients.
• Then, add the milk and egg into the dry ingredients and begin mixing together to combine. Once the mixture is somewhat combined, finish mixing by hand. The mixture will be very thick so we want to finish mixing with our hands so that we can get everything well combined. You’ll know you are done mixing when all of the flour has been fully incorporated into the dough and it is very thick.
• Finally, add your blueberries into the scone dough mixture and mix those carefully into the dough with your hands.
• Next, refrigerate the scone dough for at least 2 hours. This will help the butter solidify again and will create beautiful layers within the scone.
• Once the dough has refrigerated, preheat the oven to 400 degrees Fahrenheit.
• Remove the dough from the fridge and roll it into a circle, about 8 inches wide, and 1 – 1.5 inches thick and slice into 8 scones with either a bench scraper or sharp kitchen knife.
• Once you have your scones cut, sprinkle the tops of each with turbinado sugar and place them onto a baking sheet, leaving a bit of room between each scone.
• Bake for 22 minutes, until the tops are golden brown, then remove from the oven to let the scones cool.
• Enjoy! Store in an airtight container for up to 3 days.