These blueberry scones were my craving for a long time and finally, my dinner one day I was feeling upset with something. I tell you, they made my day. As they were baking and releasing a wonderful cinnamon and blueberry aroma, I immediately started relaxing. And they were so easy and fast to put together. They are great for making a quick treat when expecting company or for a delicious weekend breakfast. Or you know… for a day you are feeling down.
As they bake, you can smell the sweetness from the blueberries and the milky butter scent. They have perfect crispy top, crackly from granulated sugar they were sprikled before baking. You could even make a streusel topping, but I can’t say I minded anything the way they came out of the oven. These blueberry scones were another one of my one-person treats, so double the recipe if you got friends coming over. This amount of ingredients made 6 large scones.
preparation time: about 15 minutes
baking time: 30 minutes, 190°C/375 F
makes: 6 scones
180 g flour
50 g brown sugar
1/2 tsp baking powder
pinch of salt
1 tsp ground cinnamon
60 g cold butter
1 egg yok
60 g plain yoghurt, buttermilk or sour cream
60 g blueberries*
1 Tbsp flour
*I used frozen blueberries. I actually prefer using frozen berries in scones because they hold their shape better when you fold them into the dough and they won’t stain your dough as much as fresh berries would. Plus, I didn’t need to chill the dough before baking it because the frozen berries did it instead.
1. I think making this dough is easiest by hand because it comes together really quickly. In a bigger bowl mix together flour, sugar, baking powder, salt, cinnamon and lemon zest (I zested about a third of a medium sized lemon). Add cold butter cut into small pieces and using your fingertips work it into the flour mixture.
2. In a small bowl whisk together egg yolk and yoghurt briefly using a fork because doing so will make incorporating egg yolk into the flour mixture much easier. When butter is down to really small chunks, add egg yolk and yoghurt. Working quickly, mix everything together, but don’t form it into a ball just yet.
3. Put blueberries into a small bowl and sprinkle with a tablespoon of flour and shake the well so they are all coated in flour. This is a good tip whenever you are adding fruit into any kind of batter because covering it with flour prevents the fruit from sinking into the batter while baking. This dough is quite thick, so I didn’t fear the berries might sink, but I covered them with flour so it would apsorb extra liquid when they start defrosting during baking.
4. Now add the coated blueberries into the dough, mix them in quickly and gently so they don’t burst and form the dough into a disc or a rectangle about 2,5 cm (1 in) high. Cut scones using a sharp knife.
5. Put them on a baking pan covered with parchment paper, brush them with cream, milk or eggwash, whichever you have on hand and sprinkle some raw sugar on top for crunchy texture on top. Then put the scones in an oven preheated at 190°C and bake for around 25 to 30 minutes, depending on the size, or until they are golden brown on top and around the edges. They will be crispy on the outside and flaky on the inside.
6. Enjoy these blueberry scones any way you prefer – with butter and jam, honey, whipped cream, ice cream… or eat just as is. That was my choice.