Please welcome the Melanie from the gorgeous blog Garnish and Glaze! She’s here to share this stunning Blueberry Scones recipe with you and will be sharing a new recipe every month. Please give her a warm welcome and don’t forget to check out her blog! -Tessa
January is more of a time for healthy and low-fat recipes since most have made the resolution to eat/be healthier… but moderation in all things! You are going to need a little treat every once in a while and if you’re having them sparingly you better make sure it’s amazing and worth it, right?! So I bring you Blueberry Scones… for breakfast or really any time of the day. I often find scones to be rather dry but these are still moist and tender.
Watch out!!! You’ll need self-control with these babies or just have others nearby to share them with because after eating one your taste buds will be screaming for a second. For real! I was planning on sending a few with my husband to school the next day to share with his friends but there were only three left at that point and… we were selfish and wanted them for ourselves. Better make a double batch next time!
What makes these scones so flaky, tender, and moist is the butter and sour cream. One trick I recently learned for cutting butter into flour is to first freeze it and then just grate it. It looks like cheese so if you’re looking to trick a family member just offer them a little piece. Haha! But seriously, it’s so much easier than cutting the butter into chunks which then gets all stuck in the pastry blender. Grated butter= clog-free pastry blender= happy cook.
After working the butter into pea size crumbles you then just drizzle in the milk/sour cream a little at a time between stirs. You want to be gentle and work the dough as little as possible. This ensures that you will have a tender crumb. Then you gently fold in the blueberries (feel free to use your hands) and then dump it out on a work surface to shape into a disc.
Anything cut into wedges like this is bound to be amazing (pie, pizza, scones…).
These do spread so you need to give them room on the pan. Plus it allows each scone to bake evenly throughout.
RECIPE RUNDOWN
Taste: A-mazing!!! It’s got a perfectly sweetened buttery pastry filled with little bursts of sweet blueberries.
Texture: Tender and moist on the inside with a slightly crisp outside.
Ease: Pretty easy. Perfect for a fun weekend breakfast!
Appearance: Gorgeous, makes your mouth water.
Pros: Moist, fluffy, buttery, sweet, has glaze…
Cons: Nada!
Would I make this again? I’ve made this recipe at least 5 times already so yeah.
Mmmm! That was a yummy bite. It took some mighty willpower to pause and take this picture. So irresistible!
If you’re looking for more treats with blueberries you’ve got to try these Lemon Blueberry Cupcakes.
For the Scones
-
1/2
cup
milk (1% or higher)
-
1/2
cup
sour cream (full fat)
-
2
cups
all-purpose flour
-
1/2
cup
sugar
-
2
teaspoons
baking powder
-
1/2
teaspoon
salt
-
1/4
teaspoon
baking soda
-
1/4
teaspoon
cinnamon
-
1/2
cup
(1 stick) frozen butter, grated
-
1 1/2
cup
fresh blueberries (or frozen- do NOT thaw, use straight from the freezer)
-
1/2
tablespoon
butter, melted
-
Coarse sugar (optional)
For the Glaze:
-
1
cup
powdered sugar
-
2-4
tablespoons
cream, half-and-half, or milk
-
1/4
teaspoon
vanilla
For the Scones:
-
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease.
-
Mix milk and sour cream together in a small bowl and place in the fridge.
-
In a medium bowl, mix together the flour, 1/2 cup sugar, baking powder, salt, baking soda, and cinnamon. Add the grated frozen butter and mix in with a pastry cutter or two forks until the size of small peas. Drizzle the milk/sour cream in and stir until almost combined. Use a spatula to gently fold in the blueberries (take care not to break the blueberries or their color will bleed).
-
Sprinkle work surface lightly with flour and dump out dough. Form into a 9-10 inch disk. Cut the dough into 8 slices like a pizza. Place wedges of dough on prepared baking sheet, spacing them 2 inches apart. Brush the tops of dough with the melted butter and then sprinkle with coarse sugar.
-
Bake for 16-20 minutes until tops are lightly golden. Remove scones from pan and cool on a wire rack.
For the Glaze:
-
While the scones cool, make the glaze by mixing powdered sugar with vanilla and 2 tablespoons cream/milk. Add more cream/milk if needed to get the desired consistency. Drizzle glaze over the scones that you will be eating immediately but wait until the scones are cooled to glaze the rest (it will just look cleaner/prettier).
I love Melanie from Garnish and Glaze. Fabulous blog. These pictures turned out beautiful!
Have a great weekend Tessa and Mel!
That scone is perfection!
OMG…I am making these tomorrow! I just hope mine turn out as gorgeous as these look! Thanks so much for sharing this wonderful and easy recipe!
These blueberry scones sound yummy, going to cook up a batch now
THESE ARE THE BEST SCONES EVER! I NEED TO LOOK NO FURTHER FOR A SCONE RECIPE! Thank you so much!
I love the trick of grating the butter!! And how I wish I’d known that when I made scones a couple of weeks ago. I don’t currently own a pastry blender so I did it with two knives, the way my mother used to. Big pain, to say the least. I will have to try this recipe, since scones make a great snack.
I used frozen blueberries thawed, they are too soft to fold in the mix. Next time I will use fresh blueberries. All in all, turned out great.
Thank you so much for this recipe! My kids and my husband really like it… I will be making it again and again… Best blueberry scones recipe I ever I made! I do appreciate it a lot for sharing this amazing recipe! God bless you and your family!
Scones are a definite favorite of mine. Can’t wait to try this recipe!
So these look great! But, this was under Weight Watchers scones on pinterest? Do we know the nutrional info and amounts on these per serving?
Only one grammatical comment. “Unthawed” frozen berries would be frozen. They’re thawed frozen berries. 🙂 It’s a mistake that tons of people make, including my husband.
Cindy, Sorry my wording is confusing. If using frozen you want to use them straight from the freezer and NOT thaw them. If you thaw them they will bleed and your dough will turn blue. I hope you enjoy them! 🙂
It’ s real really looking fantastic job am very close with. BIG UP
Just swallowed a bite fresh out of the oven! These scones are amazing. I need no other recipe for BLUEBERRY SCONES! Thank you for the wonderful, scrumptious recipe!
I made these just now because I was going to go get my usual Starbucks coffee and scone 🙂 and then I thought how much I hated paying the money for them! So…I made my own and will take them there to have with there coffee and my friends 🙂 My friends will thank me because they are over $3.00 there!
I did substitute coconut greek yogurt for the sour cream though, it’s all I had. They are fabulous!
Yum! My husband decided he wanted to make blueberry scones at about 10 PM a few nights ago. He put all of the ingredients into the kitchen aide and blended them for 10 minutes (much to my chagrin). They turned out a little flat, but were still soft and tasted so good! I made round two tonight following the recipe instructions, and they turned out a little fluffier (not quite like the photos), still just as tasty. Maybe it’s the frozen blueberries? Anyway, great recipe, we really love it. We’ll keep experimenting!
When I was planning on making these, I had everything except sour cream… So I substituted it with Greek yogurt. They turned out super delicious! So if you want to save yourself some fat and add protein, use Greek yogurt (chobani vanilla is 0 fat and 20 grams of protein)
I made these scones today, and they are by far the best scones I have ever made!! I love how flakey they are. Definitely a recipe I will be repeating!!
Just made these for the first time (have never made scones before). They came out amazing! I doubled the recipe and substituted part maple sugar for the cup of sugar.
i just made this recipe and am really excited they turned out great! My dough was quite wet. Is this normal? I attempted to add more flour but was unsure if it would ruin them. They still came out great! Any suggestions. Respectfully, mari
Wow these look ierrstistible, will be giving these a go for sure. Simon
I just made these today and the flavor is hard to top. However, the dough was so wet (I followed the recipe, I swear!) they were difficult to work with and came out more like muffin tops than scones. Maybe I overworked the gluten or the butter wasn’t cold enough, but I really couldn’t believe how wet they were. Still, a great flavor!
Just put these in the oven! They smell delicious and can’t wait to try. I have no idea how you cut them so perfect, mine were a bit messy. For my first homemade scones this was a pretty easy recipe to follow. Thanks!
I made these over the weekend for a friend at work who loves blueberry scones…and she LOVED these delectable blueberry scones! I taste tested one fresh out of the oven and the blueberries burst in my mouth…it was so scrumdelicious that I was a happy, happy girl! I will be making these again.Thank you for this delicious blueberry scones recipe! 🙂
I made these last night and I used frozen blueberries, unthawed, and they still bled. Even lightly touching them with my fingers made my fingers all purple. Maybe next time I’ll give them a quick rinse first so I don’t end up with purple scones again! Or I’ll just use fresh, that’s probably a better option. My dough was much wetter than yours, and my scones spread and flattened like giant cookies. They look ridiculous, but taste amazing. I’m wondering if the frozen blueberries had too much moisture. I’ll try the same recipe again with fresh to see if that makes a difference.
My scones turned out like Katie’s did: completely purple and giant cookie, almost like muffin tops. I definitely over mixed b/c they came out more doughy than the scone texture should be, they’re also a bit soggy. I definitely over mixed the dough, so I’m going to give it another go and resist the urge to mix!!
Made these again today! Except made two batches, one of the original blueberry, the other I held off on the cinnamon and blueberries, and instead put in shredded cheddar cheese, crumbled bacon, and scallions. Yum!
Just made this recipe and it tastes really good, however it came out really soft and not like the biscuit/flakiness it should of been. (I always seem to have this problem when making scones) Do you have any tips?
I ve just taken them out of the oven. They are crispy outside and soft inside. We dont have scones here, I mean I cant buy them, so as I to test them, but I like them very much. Thanks for the recipe!
First time my hubby tried this recipe and came our PERFECT!!!!
Could i substitute ricotta cheese for the sour cream?
I have made these several times now because they are so good! I do have a question. Do you have a suggestion or tip for storing the scones? They always seem to get soggy when I store them and I am not sure what I’m doing wrong. I let them cool completely, I don’t put on the glaze until I’m ready to eat it, and I store them covered. Do I need to store them uncovered? Thank you!
I have made these several times now because they are so good! I do have a question. Do you have a suggestion or tip for storing the scones? They always seem to get soggy when I store them and I am not sure what I’m doing wrong. I let them cool completely, I don’t put on the glaze until I’m ready to eat it, and I store them covered. Do I need to store them uncovered? Thank you!
These are by far the best scones I have ever made and even the best I have ever had! Beats both Starbucks and Panera hands down!! Instant fan of using grated butter in baking!
Hello, can you use frozen blueberries?? Thank you!
These were wonderful, by far the most delicious scone recipe I’ve tried.
I see that others have a problem with the dough being too wet, I have the opposite thing going on here. Dough isn’t wet enough to hold together and I have a hard time getting the blueberries incorporated into the dough. I am following the directions to a T.
These scones are PERFECT! I made them for the first time today and they turned out great! I like this recipe the best of those online. I’m glad they don’t have any lemon in them. The glaze is wonderful too and adds a lot to the taste. I used fresh blueberries and picked out the ones that were too soft so they wouldn’t bleed. I know these would be a hit for brunch with tea!
Good flavor.Dough was VERY wet and hard to work with. I’ve made scones many times and never had this problem. Maybe it was the sour cream/milk mixture? Spread out to large blobs once baked, didn’t hold their shape I’m guessing due to the wet dough. I’m puzzled because i followed recipe exactly. Flavor was good but agree with another comment that the texture was more like a muffin top than the flaky, biscuit like texture of a scone.
Could the dough be made the day before? These look delicious!!!
Unsalted butter in this recipe????
I will make these again often. I added almond extract to glaze. My husband .loved them. They are on my Easter menu?
I’ve made these several times. They are always a hit and incredibly delicious!
I make these all the time and they are wonderful! The butter grating trick works, and i use yogurt instead of sour cream. SO GOOD!
I absolutely love these scones! They are a Saturday morning treat with my coffee! The scones are so light and filled with bursting flavor from the blueberries! I love to grate the peel of a lemon and add it to the batter and the juice from a lemon and add it to the sour cream and milk mixture. What a wonderful combination! This is by far my favorite Blueberry Scone recipe!
I made this recipe for our book club last night and it is truly delicious! I frosted it right out of the oven because I had to leave, so it didn’t look as pretty but it sure was good. Definitely a keeper!
I am saving this one! Turned out perfectly!
Wow, my sister and I made these yesterday and since then we have made 3 more batches. Everyone loves them they are gone in minutes!!! Seriously best scones ever, way better then any bakery. They are perfectly fluffy, so delicious and melts in your mouth. Thank you for recipes I can always count on
Thank you for the recipe, but as others have said the scones almost doubled in their size. We used frozen blueberries (Not thawed) and they turned the dough purple. I don’t think I would make this recipe again. They tasted OK but they didn’t look good. Also the blueberries should not be folded into the dough, but possibly pressed Into the top.
These are SO good! And so pretty!!! For sure will Mae again and again!
I froze my butter and used frozen blueberries, and I still managed to have a bunch of broken blueberries and colored scones. Not sure what went wrong. Hopefully they’ll still taste good.
I love this recipe! I used it many times and I cannot help craving it sometimes! One of the first pastries I personally have ever baked and it turned out amazing!
Thanks for the wonderful recipe. I’ve made them many times in the past couple of years. We love them!
Thank you so much for the kind feedback, Krista!
I will it make these again. Unfortunately, I think some of the measurements are off in this recipe as it was far too wet to work with and I ended up with a mess. I even tried adding flour as I was shaping the dough. The butter was even pooling out of the scones as they baked. I’ve never experienced these issues in baking so I would not recommend this recipe.
Deanne, I’m so sorry to hear this! This recipe is actually from a contributor, not from me, so it could be an issue with the recipe itself rather than user error. Can I direct you to my more recent scone recipe? https://handletheheat.com/how-to-make-perfect-scones/ There’s a section that discusses add-ins, like blueberries. I hope you try that recipe out! Again, I’m so sorry, it sounds like I need to revisit this recipe.
can i replace the sour cream with plain yogurt or milk?
What makes these scones so flaky, tender, and moist is the butter and sour cream; however, reading through the reviews, there a few reviewers who had success substituting with Greek yogurt. Good luck!