Wild Blueberry Scones
I had been working on a go-to scone recipe, off and on, for what seemed like years. Then, when Oliver opened up The Bikery a couple years ago next door to where I work, I let my obsession for the perfect recipe subside. His bakery makes fantastic scones (and decadent dark Belgian chocolate tortes and brownies, lovely croissants, and tasty soups) up front while Oliver works on bikes in the back shop. Quite the interesting combination of businesses under one roof, but I’ll sure take it. His new shop next door made my scone cravings oh so deliciously convenient to please.
But, then again, if you know me at all, my scone recipe infatuation came back. Nagging at me stronger than ever. I wanted to be able to make my own scones that tasted like The Bikery’s. So I could treat my family and overnight guests to scones fresh from my own oven. So I could stay in my pajamas on a Saturday morning and indulge in them whenever I so pleased.
Back to the drawing board…
And now, I’m happy to report that I have my go-to scone recipe. This wild blueberry scones recipe is everything I have been searching for. I even tested them out on a couple girlfriends in the office, just to make sure I wasn’t fooling myself as to how closely they resembled the scones next door. I really didn’t expect the extreme scone love that I received that morning. One girlfriend even said these were (shhhhhh!) better than the scones next door.
Well, that’s more than good enough for me!
If you like scones that are tender, moist, and flaky all at the same time, this blueberry scones recipe is just that. The dough is very slightly sweet, and when baked, has a lovely thin crisp exterior. And the recipe is easy and quick. My family has fallen for dried wild blueberries, and they are my current fruit of choice for this recipe. You could use whatever your little heart desires, though. I highly recommend the dried wild blueberries from Trader Joe’s. Plump, chewy, and intensely flavored, they add undescribable yumminess to my newest favorite scones.
Wild Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- .25 teaspoon baking soda
- .5 teaspoon salt
- 4 tablespoons sugar divided
- .5 cup 1 stick cold, unsalted butter, cut into small pieces
- .75 cup dried wild blueberries You could substitute dried currants, raisins, cherries or cranberries.
- .5 cup buttermilk Use buttermilk only, do not substitute.
- 1 large egg lightly beaten
- 1 tablespoon milk
Instructions
- Preheat oven to 425° F.
- Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 3 tablespoons of sugar.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in dried blueberries. Make a well in the center; add buttermilk and egg, and stir just until combined (do not overmix).
- Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8″ disk. With a floured 2-1/2″ biscuit cutter, cut out rounds. Reroll and cut scraps once more.
- Transfer to a baking sheet, about 1-1/2″ apart. Brush rounds with milk; sprinkle with 1 tablespoon of sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.
- These are best eaten on the same day. The unbaked dough freezes really well, enabling you to store them in your freezer and bake them up fresh when desired. Just cut the dough into rounds and place in the freezer. On the day you want to bake them, take them directly from the freezer to the baking sheet lined with parchment paper (do not thaw first), brush with milk, and sprinkle with sugar. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes to the regular baking time.
Notes
Nutrition Information:
I’ve made these a few times and love them each time!
Thank you for sharing this recipe! It’s delicious and so easy to make. I think the options for variations are endless!
Just going to freeze them and then bake them up later. So much fun to bake!! Thanks for the recipe. :)
Awesome! Enjoy! :)
I’ve never seen someone put fruit into a scone! In Britain they come with clotted cream (really think sweet butter) and jam…but this looks lovely as well. I am going to adapt the recipe and post my version of it and would like to link to your page as inspiration on my own blog- if that is okay.
On another note: I am new to blogging and my page is getting swamped with spam, how do you handle it? =/
Hello! Sure, that would be just fine if you want to include a link to my scones. And as far as the spam…I know, it’s a pain to try to keep up with. It’s been really bad lately. :(
I just found your site and made these lovely scones….OMG..they were wonderful! I will totally make them again. thank you for sharing your lovely recipes…they are yummy!
How lovely – this is one of my favorite recipes!!! Thank you so much for coming back to let me know, Helen! :)
These look super yummy! I’ve got 10 litres of wild blueberries in my fridge that I’ve got to either freeze or use up, and this recipe looks like a good bet.
Have you ever tried scones with clotted cream, like they do in England? Extremely fattening, but delicious.
Yes, please do try this recipe! And, yes, I have had Devonshire Cream with scones before…heavenly!!
Thanks! Wish I could rush home and make them now!
So, do you take requests? Unlock the recipe for lavender ginger shortbread cookies from Bramblewood Cottage…
Lavender ginger sounds like a very lovely combination. I see the site lists different places to find their goodies. Where have you found these cookies?
Kowalski’s have them! I’ve found a basic shortbread and added a 1 T lavender… and good. But not as good as the ginger & lavender. I LOVE a good shortbread cookie.
These are looking scrumptious! I am just getting ready for breakfast at 10 am on this summer day and wish I had a few frozen scone rounds in MY freezer! This may be a goal for this week! YUM!