Blueberry scones are the pinnacle of afternoon dessert — soft, crumbly, buttery and just the right amount of sweet.
They’re my favorite to grab at coffee or tea shops, and even better: they’re so simple to make yourself at home! This fun little recipe is perfect for making eight large scones for a quick breakfast item to go alongside your coffee, or 16 smaller scones to stave off that mid-day hunger.
And since I’m listening to the surprise 8th album that Taylor Swift just dropped last night (and you should too!) while writing this, you know I’ve got to make this analogy. Blueberry scones are like the folklore from Ms. Swift’s albums: subtle, inspirational and carefree. (While I’m here, donuts are the Lover album; Red is strawberry danishes. I could go on, but I’ll spare you the rest…) Onto the recipe!
☐ all purpose flour (2 and 1/4 cups)
☐ baking powder (2 tsp)
☐ granulated sugar (3/4 cup)
☐ hazelnut extract (2 tsp) (or vanilla, but something about hazelnut just makes it pop more)
☐ heavy cream (1/2 cup)
☐ egg (1)
☐ salt (1 tsp)
☐ cinnamon (2 tsp)
☐ unsalted butter (1 stick, frozen — stick in freezer the night before)
☐ fresh blueberries (1 and 1/2 cups)
- Add all the dry ingredients (flour, baking powder, sugar, salt, cinnamon) together into a large mixing bowl. Mix well.
- Cut up the stick of butter into small cubes (size of fingernail). Using your fingers, integrate the butter into the dry ingredients. You’ll end up with little pea-sized crumbs with the flour/butter.
- Place the bowl in the fridge to prevent the butter from melting.
- In another bowl, beat the egg. Add hazelnut extract, heavy cream into the same bowl.
- Remove the first bowl from the fridge, and pour the liquid ingredients over the dry ingredients.
- Mix together until the dough is about to come together. It will be a pretty sticky dough.
- Before the dough is fully formed (no more flour left), add in the blueberries. This will help to not have any smushed berries.
- If you want to make eight large scones: Place onto a lightly floured countertop and form a circle (about half an inch thick). Cut into eight triangles (one horizontal cut, one vertical, and then one cut halfway through each of the quarters).
- If you want to make 16 mini scones: Divide the dough in half. Place one half of the dough onto a lightly floured countertop and form a circle (about half an inch thick). Cut into eight triangles (one horizontal cut, one vertical, and then one cut halfway through each of the quarters). Repeat with the other half of the dough.
- Place the triangles onto a baking sheet, covered with parchment (or non-stick) paper, making sure the scones are far enough apart (two fingers).
- Place the shaped dough into the freezer for an hour (this will help prevent spreading).
- With about 15 minutes left, preheat your oven to 400F.
- Bake scones for 18-20 minutes (they should be golden brown-ish).
- Enjoy warm with a cup of tea! (You can also ice them, but I prefer them as is, especially right out the oven!)