These blueberry scones are one of the most delicious things I’ve ever made! Buttery and packed full of bursting blueberry flavour, they’re also so simple to make! You’ll have some whipped up in about 30 minutes. Ready, set, GO!
I baked these scones for a spring afternoon tea to say farewell to a good friend. We ate them with clotted cream and homemade blueberry jam, and they were perfectly tender and melt in the mouth. Such a good combination – similar to a traditional cream tea with strawberry jam, but a bit new and interesting too.
The jam wasn’t homemade by me – I got it from a weekly Country Market that the WI holds (lots of places, but also in my hometown!). You can get the most amazing jams and preserves, plus cakes and breads, eggs and veg, and some crafty items too! I’ll definitely be going back when I run out of this blueberry jam…
When baking scones, there are a few rules we need to follow for the best scones. They’re simple, but crucial, so I’ll explain more below. It took me a while to get more proficient at baking scones, because they’re so different to cakes. With a cake or cookie, we want the butter to be very soft, or even melted, ready to mix completely with the sugar. With scones, we need little pockets of butter in the dough, to give the delicious scone texture we know and love!
Here are your scone rules:
- Use very cold chilled butter (it needs to be in the fridge until the moment you’re about to use it)
- Don’t mix everything fully – we need those lumps of butter to remain intact! You can use either the rubbing in method (remember it from school?), a food processor or use a pastry blender. Either way, you want visible lumps of butter so go slow and remember, less is more!
- Be gentle – once the dough comes together, treat it as tenderly as you would a newborn baby. No, really! The rougher you are with it, the tougher your scones will be. We’re not even going to roll it out, just pop it onto your floured work surface and pat it into an even round before cutting out your scones.
I use frozen blueberries for these scones, as I always have them on hand for smoothies, but you can equally use fresh without a problem. I tend to find that frozen blueberries give a neater appearance, but that’s about the only difference.
I have a set of these cutters – one side is fluted and the other plain. You can make these scones however large you want – really teeny bite size scones are super cute!
- 225g / ⅓ cup self raising flour
- 1 tsp baking powder
- pinch of salt
- 55g / ¼ cup butter
- 25g / ¼ cup caster sugar
- 150ml / ⅔ cup milk (you can also use almond milk / coconut milk etc)
- 100g blueberries
- 1 free-range egg, beaten, to glaze
- Ahead of time - measure 55g of butter and pop it into the fridge to get good and cold.
- First, preheat your oven to 220C/425F/Gas 7 and grease 2 baking sheets with butter or vegetable oil.
- Next, combine the flour, sugar, baking powder and salt in a large bowl and give it a quick whisk to ensure there are no lumps.
- Remove your butter from the fridge and slice it into your flour mixture (so that the butter is in cubes). The next part, you can do by hand, with a pastry blender, or in a food processor, but you'll end up with the same thing - a mixture where the flour and sugar mix is punctuated with pea sized lumps of butter! By hand, you'll want to rub the mixture between your fingers, and in a food processor, just give everything a very quick blitz.
- Next, add the blueberries to the flour mixture, and then make a well in the centre and pour in the milk. Using a wooden spoon and then your hands, bring the mixture together lightly, and then tip out everything onto a floured work surface. Flour your hands, and gently pat down on the top and sides of the dough, turning and shaping it into a flat surface which is 1 inch tall (use a ruler if you want!). Next, use a floured cutter to cut scones out and pop them onto your baking tray, about 3 cm apart from each other. Glaze each one with a little more milk and a sprinkle of caster sugar.
- Bake the scones for 12-15 minutes, rotating the trays in the oven so they don't get too browned. Once they're done, let them cool almost completely before breaking them open and serving with clotted cream and blueberry jam.