These blueberry scones are the best and super easy to make. We make them without eggs and not to much sweet, but with plenty of blueberries
This transatlantic cousin to the biscuit is slightly denser and less sweet, crunchy outside and soft inside. It is perfect taste with jam and butter (or clotted cream if you want to be super authentic).
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 1 hour
Yield: 8 scones
———————————- RECIPE ————————————
- 1 cup (125 g) all-purpose flour, plus more for hands and work surface
- 1 cup (120 g) whole wheat flour
- 2 tablespoons (30 g) granulated sugar (plus more 2 tbsp if you like sweet)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/3 stick (70 g) unsalted butter, frozen and cubed (vegan butter works to)
- 2/3 cup (150 g) cold milk (any type of milk)
- Zest of 1 lemon
- 1–1.5 cups (150 g) blueberries
- Heavy cream, milk, egg yolk for brushing
- Granulated sugar for sprinkling
- Preheat oven to 400°F (204°C).
- Whisk flours, sugar, salt, lemon zest and baking powder together in a large bowl.
- Add the cubed frozen butter. Knead the dough, rub the butter and flour between your fingers. Work quickly so the butter does not melt. You should have a flour crumb. See video above for a closer look at the texture.
- Fold in blueberries. Don’t mash them!
- Pour cold milk. Mix gently with spatula until everything appears moistened and combined.
- Place the dough onto the floured surface and, with floured hands, work dough into a ball as best you can. Dough will be sticky. Press into a disc (2,5-inch in a high ⬆️) and, with a sharp knife cut into 8 wedges.
- Place scones 2 inches apart on a lined baking sheet.
- Brush scones with egg yolk, milk or heavy cream and for extra crunch, sprinkle with granulated sugar.
- Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top.
- Remove from the oven and cool for a few minutes.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.