Bakery Style Blueberry Scones are soft, buttery, and filled with juicy blueberries. This easy recipe will have you enjoying fresh, homemade scones in no time.
Hello, friend! 👋 Are you craving a taste of a classic bakery treat? These Bakery Style Blueberry Scones are sure to hit the spot! They’re so simple to make, you’ll be surprised at how quickly you can have these warm, buttery delights ready to enjoy.
So, roll up your sleeves and let’s get baking!
Utensils You Need
Here’s what you’ll need to make these scones:
- Large bowl
- Whisk
- Baking sheet
- Pastry cutter or fork
- Sharp knife
The Recipe
Bakery Style Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup cold butter cut into small pieces
- ½ cup milk
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this will make the scones tough.
- Gently fold in the blueberries.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-20 minutes, or until golden brown on top.
- Let cool slightly on the baking sheet before serving.
Notes
- For best results, use cold butter and don’t overmix the dough.
- If using frozen blueberries, don’t thaw them before adding them to the dough.
- You can add a sprinkle of sugar on top of the scones before baking for extra sweetness.
Cook Method: Baking
Season: All
Alternative Ingredients
If you don’t have some of the ingredients, here are some alternatives you can use:
| Ingredient | Alternative |
| All-purpose flour | Whole wheat flour, gluten-free flour |
| Butter | Shortening, coconut oil |
| Milk | Non-dairy milk (almond milk, soy milk, etc.) |
| Egg | Flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) |
What to Serve with Bakery Style Blueberry Scones
You can pair these delicious scones with:
- A cup of coffee or tea
- Clotted cream and jam
- Whipped cream and fresh fruit
Frequently Asked Questions
Can I make these scones ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours before baking.
Can I freeze the baked scones?
Yes, you can freeze the baked scones for up to 3 months. Thaw at room temperature or warm them in the oven before serving.
Can I use other berries instead of blueberries?
Yes, you can use other berries like raspberries, strawberries, or blackberries.
Why are my scones dry and crumbly?
This could be due to overmixing the dough or using too much flour. Make sure to mix the dough until just combined and use a light hand when handling it.
Can I make these scones without an egg?
Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute.
