Blueberry Scones

Quick and Easy Blueberry Scones

For this week’s bake I decided I would try to recreate one of my favorite coffee shop breakfast treats; blueberry scones. I wanted to create a quick and healthy recipe that could be made easily before starting my day. I honestly thought these scones would be way more challenging, but I think you’ll be surprised by how easy and fun they are to make. Below is the simple recipe along with my tips and tricks and don’ts that I did.

Blueberry Scones

Ingredients

1 lemon finely grated

1/3 cup sugar

2 cups all purpose flour

1 cup old fashioned oats

2.5 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/3 cups chilled heavy cream

2 tablespoons honey

1 cup fresh frozen blueberries

Ingredients for Topping

2 tablespoons sugar

2 tablespoons oats

1 tablespoon chilled cream

1 egg yolk

Directions

Place rack on upper third in oven and preheat to 400 degrees.

Finely grate 1 lemon with microplane into large bowl.

Add 1/3 cup of sugar and mix with fingers until mixture looks like wet sand and is very fragrant.

Add 2 cups of flour, 1 cup of oats, baking powder and salt to bowl with zest. Whisk to combine.

In a medium bowl whisk cream and honey until well combined.

Slowly drizzle cream mixture into flour mixture tossing with a fork until flour is saturated and there are very little dry spots.

Add 1 cup of frozen blueberries and fold mixture with a rubber spatula until the blueberries are evenly distributed throughout and the dough is sticky.

Dust countertop with flour and turn out dough. Mold dough into a 1 inch thick square.

For the topping mix egg yolk and 1 tablespoon of cream with pastry brush in a small bowl. Brush mixture across the surface of dough.

Mix 2 tablespoons of oats and 2 tablespoons of sugar. Sprinkle over dough.

Cut dough into four smaller squares and then each square in half diagonally.

Transfer each triangle onto lined baking sheet.

Bake scones until tops are lightly golden brown (about 20 minutes).

Let cool on baking sheet and serve warm.

Tip and Tricks and a few Don’ts that I did.

Don’t forget to freeze your blueberries the night before. If they’re not frozen they will explode during the bake and cause you to have soggy scones.

Don’t over bake your scones. Scones should be soft and warm in the middle.

These scones look like they take a long time to make. Don’t let that fool you. I made them in less than an hour on a Sunday morning before rushing out to the gym. Not only were they easy to make, but fun too!!

Pay attention to your oats. I accidently picked up steel cut instead of old fashioned. Luckily I had some old fashioned at home and ended up mixing the two. The scones turned out great, but I learned a valuable lesson in reading instead of grabbing and going based on the picture.

These scones can be frozen and reheated. If you have time, you can reheat them in your oven at 350 degrees for 10 minutes or you can microwave them for 45 seconds. I’ve done both, and both ways are delicious. Enjoy!

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