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 love blueberries SO much, especially these blueberry muffins and this yummy zesty lemon and blueberry cake. I’m sure I’ll be stuffing them into everything this summer too.
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.
x Kerry
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Susan Schmellenkamp says
June 22, 2017 at 2:46 amI was going to make these scones tomorrow but I was wondering it does not say anything about using the beaten egg in the recipe! It just mentions it in the ingredients but no where else. Could you please write me back so I can make these tomorrow they look so delicious I can hardly wait to make them! I will let you know how they turn out! Thank you!
Kerry Cooks says
June 25, 2017 at 11:06 amHi Susan! Good spot, I’m so sorry about that – I will amend the recipe 🙂 the egg is actually to glaze the tops with though so they should turn out fine without it, the tops would just be a little less shiny 🙂
Ave says
June 26, 2015 at 4:18 pmI made these blueberry scones yesterday and got to say they were the most beautiful scones I’ve ever made
Amanda says
April 18, 2015 at 8:41 pmThese scones look delicious!!!
Lynnette says
April 17, 2015 at 1:54 pmOh my! I wish I wasn’t allergic to blueberries. They look so good. I can just imagine them hot out of the oven, with a generous portion of butter…. Yum!
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Diane @ Life of Di. says
April 15, 2015 at 7:42 pmScones are my favorite baked good! I prefer them to cookies + muffins. I love how dense they are 🙂 I’ve never made them from scratch but I’m interested in doing so for brunch!
Diane @ Life of Di. recently posted…A Long Weekend Getaway.
Joanne says
April 14, 2015 at 11:54 amI’m a little blueberry obsessed at the moment and these would totally hit the spot!
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Lorraine @ Not Quite Nigella says
April 14, 2015 at 1:09 amYou’re so right about those delicious little pockets of butter! 😀 I would love one of these with the cup of tea I have in front of me!
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Munchies and Munchkins says
April 13, 2015 at 10:47 pmThese look gorgeous Kerry! I have a tub of blueberries in the kitchen just aching to be used up.
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Kerry Cooks says
April 14, 2015 at 9:47 amThank you! I hope you make them 🙂
Emma @ Supper in the Suburbs says
April 13, 2015 at 5:29 pmThese look awesome! I went to the East of England Foo Festival at the weekend and bought some amazing Blueberry Curd. I bet it would taste amazing on these 😀
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Kerry Cooks says
April 14, 2015 at 9:47 amOh my god I need blueberry curd in my life!
sarah says
April 13, 2015 at 4:44 pmOoh these look so good, Kerry! I always have frozen blueberries ready for smoothies and then end up using them in bakes! Never tried scones though! And blueberry jam? Agh..I’d love me some of that.
Angela / Only Crumbs Remain says
April 13, 2015 at 2:35 pmThese look so good. I’m not usually a scone lover, but these truly look really good. I think it must be because they’re bursting with blueberries. By the way, did you use your berries frozen?
Angela x
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Kerry Cooks says
April 13, 2015 at 2:40 pmI did indeed! I think they’re neater than using fresh but you can use either 🙂
Rachel says
April 13, 2015 at 11:49 amI’ve had these on my mind for a couple of weeks! Well, not just blueberries, with other fruits after eating one in St Andrews. Great minds eh!
Yours look absolutely delicious Kerry!
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Elizabeth says
April 13, 2015 at 11:12 amMMmm I love blueberries and I love scones – a great combo! They look fab!
Elizabeth recently posted…Chocolate Covered Alpen Swiss Muesli Bars with Seeds and Goji Berries & Alpen’s Seven-Day Brighter Mornings Challenge
Anita-Clare Field says
April 13, 2015 at 10:52 amWhat fabulously fruity scones, I must give them a try !
Anita-Clare Field recently posted…Meat Free Monday – Aleppo and Walnut Dip
THE HUNGRY MUM says
April 13, 2015 at 10:13 amI love scones and these fruity ones look fab. I’ll have a dozen to go, thanks 😉
THE HUNGRY MUM recently posted…Donna Hay marble cake
Kerry Cooks says
April 13, 2015 at 10:48 amThank you! Hope you like them! 🙂
Julie's Family Kitchen says
April 13, 2015 at 9:26 amThese blueberry scones look absolutely scrumptious. 🙂
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