Unveil the joy of baking with these irresistibly fresh and buttery blueberry scones, which promise a perfect texture that’s soft on the inside and crispy on the outside. These scones are far from dry, bursting with juicy blueberry flavors, and are a delightful treat for any time of day. Follow this recipe to create scones that are a true celebration of simple ingredients coming together in a delicious harmony.
Why You’ll Love This: These blueberry scones strike the perfect balance between indulgence and freshness. The use of Greek yogurt in the dough not only enhances the tenderness of these scones but also imparts a subtle tanginess that complements the sweetness of the blueberries and brown sugar. The optional heavy cream brushed on top before baking gives these scones a beautifully golden and crisp exterior that’s simply irresistible.
Perfect Occasion: Serve these scones at a brunch, as a special breakfast treat, or pair them with your afternoon tea or coffee for a delightful snack. They are also fantastic for gatherings, picnics, or as a thoughtful homemade gift for friends and family. The addition of whipped mascarpone cream and blueberry jam on the side makes them even more special for any occasion.
Baking Tips:
- Keeping the butter cold and cubed is crucial for achieving the flaky texture typical of great scones.
- Be gentle when mixing the blueberries into the dough to avoid crushing them, which helps keep the dough from turning purple.
- Chilling the dough before baking not only makes it easier to handle but also helps in achieving a better rise and more defined layers.
Ingredients:
- 1 egg
- 100g Greek yogurt
- 1 tsp vanilla extract
- 245g all-purpose flour
- Pinch of salt
- 1 tbsp baking powder
- 30g brown sugar
- 113g unsalted butter, cubed and cold
- 125g fresh blueberries
- 1-2 tbsp heavy cream (optional, for brushing)
- Prepare the Wet Ingredients:
- In a bowl, whisk together the egg, Greek yogurt, and vanilla extract until well combined. Set aside.
- Combine the Dry Ingredients:
- In a separate large bowl, mix the flour, salt, brown sugar, and baking powder.
- Add the cubed, cold butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Form the Dough:
- Gradually mix the wet ingredients into the dry ingredients until just combined. The dough should be sticky but should not be overmixed.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Shape and Chill:
- Turn the dough out onto a lightly floured surface. Form it into a circle about 6-7 inches in diameter.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours, or overnight, to firm up.
- Preheat and Prepare for Baking:
- Preheat your oven to 425°F (218°C).
- Cut the chilled dough into 8 triangle pieces and place them on a baking sheet lined with parchment paper.
- Brush the tops of the scones with heavy cream for a golden finish.
- Bake:
- Bake in the preheated oven for 15-20 minutes or until the scones are lightly golden on top.
- Serve:
- Allow the scones to cool slightly on a wire rack.
- Serve warm with blueberry jam and whipped mascarpone cream for added indulgence.
Enjoy! These blueberry scones are a treat that combines the best of both worlds—rich buttery texture and fresh fruity flavors, making them an absolute must-try for any baking enthusiast or scone lover.
