This is the only blueberry scone recipe you’ll ever need, and is perfect for enjoying during cold weather paired with coffee or tea. I’ve adapted Ina Garten’s strawberry scone recipe and think you will love this only slightly sweetened traditional scone recipe with wild blueberries instead of dried strawberries, and topped with sprinkled sugar.
You’ll simply need flour, unsalted butter, sugar, baking powder, salt, cream, eggs and wild blueberries. I like to purchase my organic wild blueberries in the frozen section of Trader Joes. Don’t thaw your blueberries, keep them frozen up until the moment you add a tablespoon of four to them and then add into the mixture. This helps to keep the batter from turning completely blue.
To make the scones you will need an electric mixer like a kitchen aid. First add the dry ingredients. Mix in the cold unsalted butter and mix until it forms pea sized pieces. Mix together the
Blueberry Scone Recipe
Blueberry Scone Recipe
This blueberry scone recipe is slightly sweet, uses frozen wild blueberries and is the only blueberry scone recipe you’ll ever need! Enjoy with coffee or tea.
- 4 cups + 1 tablespoon flour (plus more for rolling out dough)
- 6 tablespoons sugar (plus more for sprinkling on top of scones)
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound unsalted butter, cold (diced)
- 1 cup heavy cream, cold
- 4 large eggs lightly beaten
- 3/4 cup frozen wild blueberries
- 1 egg beaten with 2 tablespoons milk for eggwash
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Preheat the oven to 400 degrees F.
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Using paddle attachment on your electric mixer combine flour, sugar, baking powder and salt.
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Add diced cold butter on low speed until butter and dry ingredients combine to form pea sized pieces.
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Combine cold cream and egg mixture, add to bowl and mix until a sticky dough forms. Remove bowl from electric mixer.
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Mix together the frozen berries and 1 tablespoon of flour, and add blueberries to the dough.
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Stir in blueberries gently to avoid smooshing the blueberries and turning the batter too blue. Combine gently using a large spoon instead of the paddle attachment.
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Place dough on a floured surface and roll the dough to be about 3/4 inch thick.
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Cut scones into triangles and place on parchment lined baking sheet, or if you have scone pans, cut dough triangles to fit into the lightly greased scone pans.
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Mix egg and 2 tablespoons milk in a small bowl to make an eggwash. Brush tops of the scones with egg wash and sprinkle generously with sugar.
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Bake 20-25 minutes until tops start browning and the inside of the scones are fully baked.
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Enjoy!
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Serving size is 1 scone. Recipe makes 16 scones.
If you love this blueberry scone recipe you might also enjoy these ten muffin recipes, this lime avocado yogurt parfait, and these baked donut recipes.
If you make this wild blueberry scone recipe please share on instagram using hashtag #rainbowdelicious & and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!
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