Blueberry Scones – Creme De La Crumb

Why this recipe works

Perfect balance of flavors: Blueberry Scones have the perfect balance of sweet and tart flavors! The natural sweetness of the blueberries complements the buttery richness of the scone, while a sprinkle of sugar on top adds a crunch to each bite.

Versatile: One of the best things about blueberry scones is their versatility. You can easily customize the recipe to suit your taste! White chocolate chips can be added for a sweeter touch or some chopped nuts can be added for a bit of texture. The possibilities are endless.

Easy to make: Blueberry scones are relatively simple to prepare, making them perfect for a weekend brunch menu. With simple ingredients and easy-to-follow steps, you can whip up a batch of delicious scones in no time! Plus, they don’t require any special equipment—just basic kitchen tools you probably already have.

Ingredients

• Flour:All-purpose flour works great in this case. Alternatively, you can use a gluten-free replacement flour that has a cup-to-cup ratio to make gluten-free blueberry scones.
• SugarFor a touch of sweetness!
• Baking powder and baking sodaBoth baking powder and baking soda will help the buns become fluffy in the oven.
• Salt:To balance all the flavors!
• Lemon zestLemon zest pairs really well with blueberries and adds an extra depth of flavor.
• ButterCold butter is best for making super soft and flaky scones!
• Blueberries:Fresh or frozen blueberries work well. If using frozen blueberries, do not thaw them first!
• ButtermilkButtermilk is the liquid that provides moisture and a touch of acidity here!
• Coarse sugar:Sprinkle the tops with a coarse sugar such as turbinado sugar before baking.

Here we explain how to do it

Step by step instructions

1. Preheat:Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. Combine dry ingredients:Whisk together the flour, sugar, baking powder, baking soda, lemon zest and salt.
3. Add the butter:Add the butter and, using your fingertips, rub it into the flour mixture until the mixture has a light, crumb-like consistency. Alternatively, use a pastry blender.
4. Add blueberries:Stir in the blueberries to make sure they are coated with the flour mixture, then stir in the buttermilk until the dough comes together. Stir in the mixture with your hands, making sure all of the flour has risen from the bottom of the bowl into the dough, but being careful not to over-mix the mixture to keep the scones as light as possible (and to prevent the blueberries from getting crushed!).
5. Cut into triangles:Turn the mixture onto a well-floured surface and, with floured hands, flatten it into a 2.5 cm thick circle. Using a very sharp knife, cut it into 8 wedges.
6. Brush with buttermilk and sprinkle with sugar.: Transfer to the baking sheet and brush the top of each bun with buttermilk and sprinkle a generous amount of turbinado sugar.
7. Bake:Bake for 15 minutes until the buns are puffed and golden. Transfer to a wire rack to cool.

Expert advice

• Keep ingredients cold.To achieve perfectly flaky blueberry scones, make sure the butter and buttermilk are very cold. This helps create the perfect texture!
• Handle the dough with careOverworking the dough can make the balls tough. Mix until the ingredients are combined and be careful when kneading and pressing them into disk shapes.
• Use fresh or frozen blueberries! Fresh blueberries are ideal, but if you use frozen ones, don’t thaw them. This prevents the blueberries from seeping into the batter.