Easy Blueberry Scones recipe. Uses basic ingredients and are soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too! Very freezer-friendly so you can always have some handy!
English scones are a wonderful baked treat. They take a matter of minutes to prepare and bake, and can be very delicious if made correctly. the recipe is not hard, and the ingredients are regular pantry ingredients.
You can use a variety of dried or frozen fruits. For this recipe, we've used frozen bluberries. Try the scones with frozen strawberries or raspberries. Just make sure the pieces of fruit are chopped small enough so they don't sink during baking.
What is the secret to making good scones?
The secret to making good textured scones is to be light with your hands, don't over mix the dough and use cold ingredients.
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How do I get my scones to rise and be fluffy?
If you are using the cutter, press down firmly in one go and lift straight up. Don't twist the cutter when you remove it from the dough as the twisting action disturbs the gluten and texture of the dough and they won't rise up in a straight vertical line.
Do you put an egg in scones?
You need some egg to bind the dough
What do you eat with scones?
Scones are traditionally served at an English Afternoon tea or High Tea. Normally, you would open them out, if they're a good scone, a light twist and the scone should naturally open in half easily without the need to use a knife.
Spread a little butter on the top of each half, then add some jam and clotted cream. Depending on if you are from Cornwall or Devon, the jam and clotted cream vary in the order of when it is spread on the scone!
How long do scones last?
Stored at room temperature in an air-tight container, scones will stay moist for 1 - 2 days. If they do become a little dry, pop them in the microwave for 30 sends and they should be fine.
This delicious blueberry scone recipe has been generously shared by one of our great cooks, Carina. Here's what Carina says about her lovely Easy Blueberry Scones recipe:
"A friend of mine gave me this recipe a few years ago and it became a regular in my kitchen. His grandma passed the recipe to him."
Recipe by Carina Duclos
Prep Time
10 minutes
Cook Time
15 minutes
Yield
6 -8 scones
Ingredients you'll need
- Self Raising Flour
- Sugar
- Baking powder
- Salt
- Butter
- Egg
- Milk
- Frozen Blueberries
Instructions
Preheat oven 425 F / Gas 7 / 220 C.
- Mix flour, sugar, baking powder, and a pinch of salt in a bowl.
Add the butter and mix in a processor on 'pulse' or rub together with your fingertips until it looks like a crumble/bread crumbs. Add the blueberries. (Note the photo below is showing raisins)
2. Break an egg in a measuring cup and add milk until the ¾ cup mark and lightly beat with a fork.
3. Make a well in the centre of the flour mixture
then add the egg/milk mixture to the dry ingredients and mix just until well combined.
4. Use two round-bladed flat knives to combine as your hands will be hot, you want to keep the mixture as cool as possible.
5. Do not over mix. Gently combine everything until it is all one dough.
6. Dust the work surface then place the dough on there.
7. Gently roll the dough until it is about 1 inch thick. Place in a large UNGREASED 9 inch round baking pan or 9 inch square pan, then gently score down about a third deep into the dough top make portions. This will make it easier to break them apart once baked.
8. Brush the top with a little egg wash.
9. Bake for approximately 15 minutes.
Keep an eye on them because depending on the size you make they may cook quicker. Then allow to cool on a cooling rack if not serving immediately.
Serve them plain, or give them a very light dusting of powdered sugar on the tops, drizzle with a simple sugar icing glaze then split them open and spread with butter, jam and clotted cream
Recipe Card
Easy Blueberry Scones
Easy Blueberry Scones recipe, uses basic ingredients.Soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too!
Ingredients
- 2 cups or 250 g self raising flour
- ½ cup or 50 g sugar
- 4 tsp baking powder
- Pinch of salt
- ½ cup or 110 g butter
- 1 cup egg and enough milk to make ¾ cup
- 1 Cup Frozen Blueberries
Instructions
Preheat oven 425 F / Gas 7 / 220 C.
- Mix flour, sugar, baking powder, and a pinch of salt in a bowl.
- Add the butter and mix in a processor on 'pulse' or rub together with your fingertips until it looks like a crumble/bread crumbs. Add the blueberries.
- Break an egg in a measuring cup and add milk until the ¾ cup mark and lightly beat with a fork.
- Make a well in the centre of the flour mixture then add the egg/milk mixture to the dry ingredients and mix just until well combined. Use two round-bladed flat knives to combine as your hands will be hot, you want to keep the mixture as cool as possible.
- Do not over mix. Gently combine everything until it is all one dough.
- Dust the work surface then place the dough on there. Gently roll the dough until it is about 1 inch thick. Place in a large 9 inch round baking pan or 9-inch square pan, UNGREASED, then gently score down about a third deep into the dough to make portions. This will make it easier to break them apart once baked.
- Brush the top with a little egg wash.
- Bake for approximately 15 minutes. Keep an eye on them because depending on the size you make they may cook quicker. Then allow to cool on a cooling rack if not serving immediately.
- Serve them plain, or give them a very light dusting of powdered sugar on the tops, drizzle with a simple sugar icing glaze then split them open and spread with butter, jam, and clotted cream
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 304Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 145mgSodium: 781mgCarbohydrates: 34gFiber: 1gSugar: 8gProtein: 8g
Nutrition information isn’t always accurate
English Classics
Here's a selection of classic English Recipes for you to enjoy!
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Easy Strawberry and Lemon Trifle, quick simple dessert recipe with layers of fresh strawberries, lemon whipped cream, vanilla pudding and lady’s fingers. Great for parties and holidays
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Classic English Scones. Quick and Easy to make, moist, light and fluffy!
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Welsh Cakes; An old family recipe, traditionally served warm, simply with a little butter on the tops!
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British Toad in the Hole! It's a delicious easy dinner, with sausages baked in Yorkshire pudding (a.k.a. pop overs). Goes great with some homemade onion gravy. Always a hit with the whole family, easy to make and oh so good!
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Fluffy Rhubarb Breakfast Muffins.
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