Introduction
There's something magical about waking up to the smell of freshly baked scones, especially when they're infused with plump, juicy blueberries. These tender blueberry scones are not only a delight to the senses but also incredibly easy to make, making them the perfect addition to any breakfast table.
Whether you're hosting a brunch or enjoying a quiet morning at home, these scones provide a perfect balance of sweetness and flavor. The combination of creamy butter, tangy yogurt, and fresh blueberries creates a moist, tender texture that’s hard to resist.
Let’s dive into the recipe and discover how to create these delightful scones that will undoubtedly brighten your mornings.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon milk (for brushing on top)
- Optional: additional sugar for sprinkling
Directions & Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the yogurt, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Fold in the fresh blueberries, being cautious not to break them apart.
- Transfer the dough onto a lightly floured surface and gently knead it a couple of times to bring it together. Pat the dough into a circle about 1-inch thick.
- Cut the circle into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of the scones with milk and sprinkle a little sugar on top if desired for extra sweetness.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let them cool on a wire rack for a few minutes before serving.
FAQs
What if my scone dough is too crumbly?
If your dough feels too crumbly, add a splash of milk or yogurt, a tablespoon at a time, until it holds together better.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be aware that they may bleed into the dough more than fresh ones.
Why did my scones come out flat?
Flat scones can result from overmixing the dough or using expired baking powder, which prevents them from rising properly.
Can I make these scones with whole wheat flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
What can I do if my scone tops are browning too quickly?
If the tops are browning too quickly, cover them loosely with aluminum foil and continue baking until they're cooked through.
How can I tell when the scones are fully baked?
Scones are fully baked when they are golden brown on top and a toothpick inserted in the center comes out clean.
Can I add other fruits to this recipe?
Absolutely! You can substitute or add fruits like raspberries, chopped strawberries, or even dried cranberries.
What should I do if my scone dough is too sticky?
If your dough is too sticky, sprinkle a little extra flour onto your work surface and gently fold in until manageable.
Conclusion
Tender blueberry scones are a delightful way to start your day, bringing warmth and comfort to your breakfast routine. Their flaky texture and burst of sweet blueberries make them a favorite among family and friends.
So, gather your ingredients and enjoy the process of baking these scones. You’ll find that they not only taste wonderful but also fill your kitchen with an irresistible aroma that’s perfect for any morning.
Recipe Card
Tender Blueberry Scones for a Perfect Breakfast
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup plain yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon milk for brushing on top
- Optional: additional sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the yogurt, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Fold in the fresh blueberries, being cautious not to break them apart.
- Transfer the dough onto a lightly floured surface and gently knead it a couple of times to bring it together. Pat the dough into a circle about 1-inch thick.
- Cut the circle into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of the scones with milk and sprinkle a little sugar on top if desired for extra sweetness.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let them cool on a wire rack for a few minutes before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
