- 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 eggs
- 3/4 cup plus 2 tablespoons milk, divided
- 1-1/2 cups fresh or frozen blueberries
- In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
- Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. Yield: 16 scones.
Reviews for Blueberry Scones
"I have made this recipe at least a dozen times and always used dried blueberries, cranberries or mini chocolate chips. They turned out perfect every time. With the last batch of dried blueberries I added a little more sugar and grated orange peel. All ages in my family love them; especially the little ones."
"Heavy, dense, tasteless. Like an overworked muffin. Not flakey at all. Took twice as long to cook. Adding eggs should have been the red flag. Used up the last of my butter for this and company, who will be here in 15 minutes. HELP!"
"Despite the many hateful reviews, I made these for breakfast this morning and they were DELICIOUS! A huge hit for everyone, kids and adults alike. I'm no good at kneading, and had a hard time getting the blueberries distributed evenly (I worried I had overworked the dough), but they came out perfect. Light, fluffy, and wondeful! I followed the recipe exactly. Well...I did sprinkle some turbinado sugar on top after brushing them with the the milk, but that didn't really change anything it just made them a bit sparkly! I hope you try these and love them as much as my family did!I did put parchment paper on my pan instead of greasing it (just to avoid having to wash it) and they didn't stick a bit."
"This is a terrible scone recipe! The batter did not hold together at all. Also after I baked the first batch I noticed that I had blueberries all over my pan because they wouldn't stick and had rolled out. The second batch was even worse! I literally was sticking my fingers into the dough before baking and shoving blueberries in and trying to make them stick or cover them a little bit with dough. (I used frozen blueberries) The dough was difficult to work with and I am not a novice in the kitchen or to making scones. The scones themselves once baked were simply okay. The batter was not that flavorful, very dry and crumbly. I know that's generally a rule for scones but they were TOO dry and crumbly. If you had a bite of scone with a blueberry they were okay, without blueberries the dough tasted bland and dry. Keep a drink on hand when eating these bad boys! I much prefer TOH's Cinnamon Chip Scone recipe and will try to substitute blueberries for the cinnamon chips and see how they turn out. I've been making the CCS recipe for YEARS and have never had a bad batch. Good luck!"
"Great tasting and easy to make"
"I had a couple of issues with this recipe. First, I did not find there was enough liquid to make the scones come together. I had to add extra cream to the mixture. Second, the frozen blueberries, which I did NOT thaw, turned the entire batch blue. However, the taste is good!"
"Very yummy! I halved the recipe since there are only three of us, but otherwise followed the recipe exactly. We ate them with lemon curd and it was a perfect combination! Thank you for sharing this great scone recipe! As a side note - we live in WA state and LOVE scones with eggs in them. If you don't like scones with eggs in them, please look for other recipes and don't be rude to people who are kindly sharing their recipes."
"These are so good! My family absolutely love them--and I love that it makes a good-sized batch."
"really good just the blueberries were messy."
"Topped with cinnamon/sugar mixture before baking."