The Best Moist & Fluffy Blueberry Scones Recipe
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Tired of dry scones? I don’t blame you, for years, I hated scones. I found them terribly dry and not very flavourful. That was, until this recipe! This is the best blueberry scone recipe, producing scones that are not only moist and fluffy on the inside but also light and slightly crisp on the outside. It’s the best of both worlds!
This recipe is also very easy! Because it’s made in a food processor, these scones can be whipped up in under an hour including freezing time. And because they are so light and flavourful, they can be served on their own. They are absolutely delicious and would make a yummy breakfast, brunch or even mid-day snack!
Love a savory scone? Check out my recipe for Bacon Cheddar Jalapeno Scones!
Please click here to watch the instructional video on how to make these delicious blueberry scones.
THE BEST MOIST & FLUFFY BLUEBERRY SCONES
Makes 8 Large Scones
- 2 cup(240g) All-Purpose flour, plus extra for hands and work surface
- 1 cup(100g) Granulated Sugar
- 2-1/2 tspBaking Powder
- 1/2 cup(113g) Butter, Cold and Cubed
- 1/2 cup(120ml) Milk
- 1Large Egg
- 1 tspVanilla Extract
- 6 oz(170g) Fresh Blueberries
- Milk or Cream for Brushing onto Scones
- Turbinado / Raw Sugar
- 1 cup(100g) Confectioners Sugar
- 2-3 tbsCream or Milk
- 1/4 tspClear Vanilla Extract (optional)
Instructions
- In a food processor, add flour, sugar, and baking powder. Pulse a couple of times to combine.
- Add cold, cubed butter. Pulse 20-25 times until mixtue resembles pea-size crumbs. Transfer to a large mixing bowl.
- In a separate bowl, whisk milk, egg, and vanilla extract together.
- Add blueberries and milk and egg mixture to the bowl. Using a silicone spatula, fold until mixture comes together. Do not over mix.
- Turn mixture onto a well-floured surface. With floured hands, lightly press the dough into a disc measuring approximately 8” in diameter. Using a dough scraper, cut the disc into 8 wedges.
- Transfer the wedges onto a parchment lined baking sheet, placing them 2-3 inches apart. They will expand considerably. Brush each wedge with a little milk or cream, then top with a sprinkling of turbinado sugar.
- Transfer the baking sheet into the freezer to chill for a minimum of 20 minutes while you preheat the oven.
- Move the oven rack to the middle position. Preheat oven to 400 degrees Fahrenheit.
- Bake for 23 to 25 minutes until the tops are golden brown.
- Remove from the oven and allow the scones to cool on a baking rack for about 15 minutes.
- While scones are baking, make the cream glaze. In a bowl, add the confectioners’ sugar and milk. Stir until mixture is smooth. Cover with plastic wrap until needed.
- Drizzle cream glaze over freshly baked scones. Allow glaze to set – approximately 15 to 20 minutes. Serve at room temperature. Enjoy!
