Scones are often an overlooked breakfast item. It’s not quite the redheaded stepchild of the breakfast pastry family, but it’s definitely not the favorite (I’m looking at you, donut). Although, I’m holding out for scones to be the new donut in the next few years. I really could see it trending. People dying them different colors, dipping them in all sorts of chocolate and frosting, incorporating exciting flavors like bacon and maple candied pecans with marshmallows, or maybe even pop rocks. Just remember you read it here first, okay? Before we get too carried away, let’s start with the classic scone, the elegant aunt of the scone family—the blueberry scone. This blueberry scones recipe has just the right taste—not too sweet, not too terribly boring. It’s moist, flaky, crumbly and chewy. Like I said, the perfect scone!
I really never knew how much I liked scones until making these. They are also like the quiet, easygoing friend with whom you can pick up right where you left off, even it has been 10 years since you last saw them. The one who makes you at ease, because it is just comfortable and uncontrived. And who doesn’t want those dazzling qualities in their breakfast food?
The Perfect Blueberry Scone Recipe for your recipe book
Remember the key to a good scone is to NOT overmix or knead the dough. In fact, the less you fuss with it the better. Once your ingredients are mixed, form it and handle as little as possible. The result will be a fluffy triangle of crumbly dough, and you will bite into it with the satisfaction of knowing you hold the power to make a moist scone. ‘Tis not an easy feat, my friends. You should definitely give yourself a whopping pat on the back for such a victory. It’s a berry special moment in one’s life.
Promise me you’ll make this blueberry scones recipe for breakfast or brunch this weekend! They are impossibly simple, so it should be a no-brainer when you find yourself at the refrigerator door having a stare-down with the eggs. Grab the recipe below and enjoy!
Perfect Blueberry Scones Recipe
- 2 cups flour
- 3 tablespoons sugar plus some for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick cold butter
- 1 cup fresh or frozen blueberries
- 1/3 cup whole milk
- 2 large eggs
- Preheat oven to 400°F.
- Sift together the flour, sugar, baking powder and salt in a large mixing bowl. Use a knife or pastry cutter to cut the cold butter into small squares, about the size of a pea. Mix in the butter with a fork until it is well blended.
- Whisk the milk and eggs in a separate bowl until light and fluffy. Pour in the mixture into the flour and continue mixing with a fork until the dough forms. Fold in blueberries. On a lightly floured surface, knead the the dough a couple of time so the blueberries mix in. Be sure not to overmix or knead, as it will make the scones tough and dry. Mold the dough into a 6 inch square, that is about 1 1/2 inches tall. Cut it into 4 squares with a knife or pizza cutter, then make a diagonal cut in each square to make the traditional scone triangle.
- Place scones on a baking sheet lined with parchment paper, and bake on 400°F for 20 minutes.