Blueberry Scones
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
Ingredients
- 4 cups all-purpose flour
- 6 tablespoons sugar
- 4-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons cold butter
- 2 large eggs, room temperature
- 3/4 cup plus 2 tablespoons whole milk, divided
- 1-1/2 cups fresh or frozen blueberries
Reviews
TOH was MIA on this one. You can't knead fresh blueberries. They will burst. Your scones will end up San unappetizing grey color. Instead, stir frozen berries into the dry ingredients, then add the wet ingredients. Knead just enough to smooth out the dough so it can be patted out.
Buenísimos!
The scones are delicious! I have a feeling that if you're using fresh blueberries the bake time might be a little shorter, but I used frozen and it was exactly 15 minutes. My only problem was that it was hard to incorporate the blueberries and my dough ended up a bit blue, but maybe that's just the nature of scones. If anyone has tips on avoiding that I would welcome them!
I made this recipe substituting skim milk, as it was what I had in hand. I made two varieties, butterscotch chip, and raspberry white chocolate chip, and they came out fantastic. My daughter said they "taste like Mom's love baked and served on a plate!" I call that a success!
Fantastic and easy recipe! Major TIP: measure the flour properly! 130g per cup.. for those who complained that it was dry. You must have measured solely wth a cup which is the incorrect way to measure flour
This wasn't a great recipe as there was too much flour. I ended up adding just a smidge more milk to the dough just so i could even fold my blueberries in. Then when i went to bake these i ended up having to bake them for almost 40 minutes just so the center would not be raw dough. If you are going to bake these, i suggest sectioning the dough into biscuit size balls instead of triangular segments and cooking them on a sheet 2 inches apart like cookies. I had one sectioned off this way and it cooked perfectly in the allotted time. (15 mins)
Well I’m one of those who didn’t care for the recipe. This recipe calls for 4 c. flour but when compared to another recipe that called for 2 c. flour, both recipes use almost the same amount of wet ingredients. I didn’t read the reviews before I made these, it was almost impossible to mix and pat into 2 equal circles. Incorporating the blueberries just made a mess and I found myself pushing the berries into the dry mix just to get them in. Cutting into triangles was even worse. They came out a little crunchy on the outside and not much moistness inside. They were ok with some butter but didn’t have a lot flavor except for the blueberries. I don’t understand how others didn’t have a problem with these and gave the recipe 5 stars.
I love this recipe! I have made these twice and have them in the freezer to microwave for snacks and treats. Thank you, Joan, for sharing this recipe.
My family loved these scones. I would call the recipe a winner. Thank you!
I just made these scones, I agree they are a very dry mix. I added an extra tablespoon of cream and water. I also substituted while milk with skim milk. They were the best scones we ever had!! Thanks