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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
Keywords: blueberry scone, scone recipe, berry scone, homemade scone recipe
I am currently drinking coffee right now, and it just got way less magical as it is not accompanied by one of the scones!
I have actually never attempted at making a scone, but it doesn’t look too hard and these look perfect! Big, juice blueberries and a crunchy sugar topping. I think I <3 you.
P.s Bakery next to the gym!? OH THE HUMANITY.
Not fair.
Brushing the heavy cream over the scones is such a great tip! And I totally feel you with the cutesy crafty thing. I’m thinking about just baking a batch of carrot cake or something equally non-pink and calling it a day.
Yum yum yum! These look so beautiful!!! I have never made scones, but have always wanted to….maybe now is the time?! Great idea with the heavy cream!
Cant wait to enjoy them…..maybe I will make them this afternoon for after my workout!
These are perfectly triangle for an after noon of hating on Valentine’s day convention. nothing gets me more hungry than a good scone served with cream and fig jam; you got your self a individual treat.
If you like heavy cram , you should try clotted cream next time. It is really something special.
Heavy cream in, clotted cream on, like jam. yum!i would, however, like to know the size of the triangles this scone recipe makes. Hopefully not the whimpy two-bite size I find at grocery store bakery counters! A proper scone should almost take two hands to hold it–until you have whittled it down with a bite or two . . . 🙂
These look amazing and I can’t wait to try them. Would it be ok to substitute normal sugar for the topping, or would that mess up the crunchy delicious consistency?
Just try brown sugar! It has mor molasses content, but it’s very similar!
Valentine’s Day is killing me too! I mean, I thought I was all good by making heart shaped frosted cookies, right? Noooo way. Turns out I have to cut everything into hearts and serve it while twisting my body into a heart, right? I’ll take these scones, pleaseandthankyou.
HAHAHA! This year I vow to NOT twist my body into a heart.
I am a scone FREAK! These look fabulous!
YES. SCONES. I haven’t made scones in so long. Thanks for reminding me how awesome they are!
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. . . . 😉
Exactly! 🙂
I love a good scone, and when I picture my idea of a perfect one it looks like this! Awesome recipe!
I will take scones over artsy stuff for Valentines, actually any day. Turbinado sugar on top makes it look even more delicious.
These are totally bakery style with the beautiful blueberries and sugar on top!
These scones are killing me! I am in India right now for sometime and got no oven!! You killing me lol
Ahh I love me a good authentic scone, perfect with a cup of tea. Yours look so professional and fabulous, just like a bakery!
Thanks Alexe! The first batches did not. 🙂 But alls well that ends well!
They should move the bakery inside the gym. You’ll eat a couple of scones and then burn them right away…but now that I’m thinking about it…working out on a full stomach? Not so much of a good idea.
OK then, let’s skip the gym and just eat scones 😉
Love scones. Next time I will brush cream on top, thanks for the idea!
Do, do!
You know, I’ve never made scones but yours look outrageously tempting. I will be making these Saturday morning!
totally with you on the whole valentine’s thing and the whole lack of craft skills thing! =/ these scones look amazing tho!!!
These look so cute Lindsay! Definitely worthy of Valentine’s Day! I’d choose these over perfect heart shaped confections any time!
Because – you know – I bravely tried to make cute and perfect red velvet truffles a few days ago and in the end just had to accept the fact that cutesy and crafty just isn’t my thing either… 😉
Let’s start a club!
Yes! And I will be the president of said club.
They look sooo good! Well done girl!
xo Andrea
Wonderful and Marvelous
YES!!! I agree, here’s to proper delicious home baking as opposed to over the top cutesy Valentine bleugh!!
x x x
lol – I need to start using the word bleugh. so funny!
“Scone + coffee + me = ❤”
…me too!!!
There are so many different styles and types of scones. These look like my absolute favorite. And perfectly styled/photographed as always.
Thank you!
I recently made oatmeal scones and have since been thinking, why don’t I make scones more often? SO good!
Seriously.
I absolutely love scones, I definitely wouldn’t mind having one of yours with a big cup of coffee! Great job 🙂
Happy Blogging!
Happy Valley Chow
I love scones but tend to stick to old faithful original. We have, however, just picked over a kilo of fresh blueberries that would be fabulous in these!
AHHH so jealous.