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These scones turned out absolutely amazing Lindsay! Incredibly light and flaky and jam-packed with juicy blueberries. My family gobbled them up! 🙂
Valentine’s Day is killing me.
Let me rephrase that: Valentine’s Day on Pinterest is killing me.
This year I’m either going to hand-sew and individually stuff a bag full of heart shaped tea bags, or leave hearts made of flour all over the yard that lead into my bouquet of heart shaped cake pops, or die right now just thinking about how bad I am at crafty and cutesy.
I think I’m just more of a sconey girl.
Blueberry scones can be Valentiney, too, right? Because blueberries are definitely romantic, and if there ever was a food that screams LOVE ME, it’s that crunchy sugar on top. I mean, the whole idea is like breakfast in bed but with 87 scones instead of Real Breakfast. Move over, eggs; I’ve always been on the fence with you anyways.
And since these are sort of cutesy (emphasis on the sort of) scones, maybe my scones breakfast in bed can be served on a pink plate and I’ll even throw in a heart-printed paper napkin in there that I think I still have left over from 1999. Dare I even get my hopes up that we possibly have an old cracked Valentine’s day mug for breakfast in bed lattes somewhere in the basement?
Yes, this is coming together well.
Since last year, I’ve started doing more and more meal recipes and less and less baking for the blog. Itsa kinda weirda. Because I love baking – if I was left to my own devices I would probably drown myself in a bowl of chocolate chip cookie dough. Specifically, THIS chocolate chip cookie dough.
But I had this moment last week where I needed baking. Not wanted. N-e-e-d-e-d. I needed scones baked with fat juicy blueberries, studded with sparkly turbinado sugar and coated with a golden brown exterior and heavenly texture in my mouth. Warm. Dipped in milk. Crumbling between my fingers. Making me feel like it’s okay to wear sweatpants for three more hours.
The moment lasted for a few days, actually, during which time school was canceled so I got myself well-acquainted with the technique of making yummy scones that look like the one they sell at the bakery across the street which is on my mind 23 out of 24 hours of the day and that happens to be located right next to my new gym. WHY DO THEY DO THAT. The cruelty.
In the learning process, I found out that it is not even possible to eat overeat scones. Ever. I also found that brushing heavy cream over the tops pre-baking, like I showed you in one of those other pictures, is a MUST DO kinda thing. Thanks to Le Petit Brioche for the life-changing idea. One more thing: to be bakery-esque, you should pull them apart on the baking sheet. I ended up with a few melted-together scone cakes before I realized that truth.
And then, the sugar. But if I talk about that again it might be overkill, and then you wouldn’t want to replace your Valentine’s Day craftings with these. Which would mean no one would send these to me for Valentine’s Day. I’m stopping now.
Scone + coffee + me = ❤.
Bakery Style Blueberry Scones
- Total Time: 40 minutes
- Yield: 8 1x
Description
Blueberry Scones that taste fresh from the bakery! Juicy blueberries, crunchy turbinado sugar, and perfect browned for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder (yes, TABLEspoon)
- 1/2 teaspoon salt
- 1 tablespoon grated orange zest
- 1/2 cup cold salted butter, cut into very small cubes
- 1 large egg
- 1/2 cup cold heavy cream
- 1 cup blueberries, fresh
- a few tablespoons of additional heavy cream for brushing the tops
- turbinado sugar for sprinkling the tops
Instructions
- Preheat the oven to 400 degrees. Stir the flour, sugar, baking powder, salt, and orange zest in the bowl of a stand mixer (or just a mixing bowl). Add the butter. Mix ingredients with an electric mixer until fine crumbs form.
- With the mixer on low speed, add the egg and heavy cream in a slow stream. Mix until a thick, stiff dough forms. Add the blueberries and mix until the blueberries are just incorporated into the dough. If some of them break, that’s okay – you’ll get those pretty juice drips down the side.
- Flour your hands. Remove the dough from the mixing bowl and place on a floured work surface. Roll into a rectangle, about 1 inch thick. Cut into 8 triangles; pull the triangles apart from each other and brush with heavy cream. Sprinkle with turbinado sugar. Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with turbinado sugar for extra texture. Enjoy warm; store leftovers in an airtight container for 1-2 days.
Notes
Parchment paper helps prevent burning on the bottom. For lighter scones, be sure to keep the butter as cold as possible throughout the process. Stick the dough in the fridge for a few minutes if it’s getting too warm and soft.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Nutrition Facts
- Daily value: 27% Total Fat 17.8g
- Daily value: 24% Cholesterol 70.6mg
- Daily value: 11% Sodium 252.1mg
- Daily value: 13% Total Carbohydrate 40.4g
- Sugars 14.9g
- Daily value: 9% Protein 4.7g
- Daily value: 11% Vitamin A 168.7µg
- Daily value: 3% Vitamin C 1.9mg
Keywords: blueberry scone, scone recipe, berry scone, homemade scone recipe
Made these today! Better than a bakery!
I made this recipe and the baking soda completely dominated the flavor. I followed the steps and the order listed, and put a full tablespoon in of baking soda. Completely ruined, unfortunately.
What if I don”t have cream. Can I brush butter. Instead of cream can I use Sourcream?
I’ve been making this recipe for years and it’s always perfection. I do add a splash of vanilla extract because I love the flavor. Also, if you only have a lemon and not an orange its just as tasty.
The best blueberry scones ever. Thank you for sharing this recipe.
Made these for the kiddos as well! As soon as I mixed the blueberries in, part of the dough became quite wet. BUT, they still turned out amazing. I didn’t have the brand of sugar topping but I did have some sugar that’s added to a cake and may be the same thing. Very good!
Taste great, I added vanilla extract to sweeten and used lemon zest.
Wondering if you knkw why these are lighter, fluffier than a traditional scone? It is near to a muffin too. Unless I did something wrong.
Thanks, and keep it coming!
I look forward to trying this recipe!
Just wondering if these delightful scones would freeze well? I want to take some on a beach vacation without having to be in the kitchen too much! 😉
Yes they will!
Been making and loving these scones. We are now on keto diet because of ADHD. Would love it if you can make keto scones.
Just wondering if I can make the dough and put in fridge until ready to bake. I have guests visiting for the weekend and don’t want to be making a mess in the kitchen while they are here.
Yes, that should work out just fine!
As per usual… Nailed it. These were simple and turned out perfectly!!
Making these has become A Sunday morning tradition. They’re so good! I do 1/2 cup blueberries 1/2 cup raspberries and depending on my mood, I’ll add white chocolate chips too!
These I the best scones I have ever had! Might just try making them without using a mixer next time to see if it makes a difference. Not sure it is really needed.
Can I prep dough ahead of time. This has been my favorite recipe for years but curious if I could leave dough in fridge overnight?
We think that’d work just fine!
I’ve made these multiple times for my family and for women’s events. Everyone LOVES them. Thank you for sharing!
That’s awesome, Marie! So glad they’ve been a hit!
I felt like scones this morning. This recipe was really good! The scones are softer and lighter than most which I loved. Probably all the baking powder. I didn’t have an orange to zest but they still taste yummy. They were a bit hard to fold the blueberries in but I’m sure any scone recipe would be hard. Will definitely make again!!
Just made these…. One very happy Irish mammy this morning! Best recipe I’ve ever come across, thank you 💚🇮🇪
This recipe is a disaster. The dough was waaaay too sticky. I added more flour and put the dough in the freezer for 15 mins and it was still unworkable. I figured I bake it anyway rather than tossing it in the trash. But it set off my fire alarms. I’m made scones many times before. I don’t get it. Not good.
these scones are fantastic!!! I replaced the orange with lemon. A definite keep.
Yum!
I made these and they are turned out soo good. i made them thinner than an inch and cut them into about 15 scones and they turned out just perfect! Would totally recommend this recipe
So happy to hear this, Ambika! Thanks for sharing!
Do these freeze well?
Yep! 🙂
I made these years ago and just rediscovered them. They’re even better than I remember! True coffeehouse/bakery quality scones at home
So happy to hear this, Tara!
Awww. I love scones! And any kind of baked good with coffee IN BED is a fabulous lovey dovey treat in my book. Now – if I could just teach my husband to make scones. . . .
this is my favourite recipe ever!! i’ve made it a million times and it’s amazing with every batch!
just wondering – can i make the dough and shape it, and then leave it in the fridge overnight to bake fresh in the morning? not sure if the baking powder will not function properly if left too long. thanks so much!
We haven’t tried that before, so it’s hard for us to say how the scones will turn out. If you end up testing it out though, we’d love to hear!