This classic scone is bursting with juicy blueberries!
Flakey, buttery and just slightly sweet.
I first introduced this scone recipe back in 2018, just when I was diving into make scones for the first time. In my head I had always thought they would be difficult. Perhaps because they always look so pretty on bakery shelves?
Either way I tried them and quickly realized just how easy it is to make scones!
Drop dry ingredients into a bowl, cut in the cubed, cold butter, mix in some wet ingredients, form and pat the dough into a circle, cut into triangles and bake!
This blueberry version has always been a hit. I've found of ALL the berries, most people enjoy blueberries! Especially in baked goods.
You can use fresh or frozen in these scones. We always have a couple bags of Wyman's wild blueberries in our freezer so I usually use those. But fresh are great too!
Over the years you guys have loved quite a few of my blueberry recipes. Here are some of your favorites.
Golly, these scones bake up beautifully.
A little egg wash brushed on top right before placing in the oven gives them a golden brown color. Sometimes I'll also sprinkle them with coarse sugar before baking to give them a sweet crunch. Overall, they are not very sweet, just a bit from the juicy berries.
The crunch factor on these is PERFECT. Plus the tender, flakey middle is PERFECT. So really everything about these scones is perfect.
This recipe makes eight large scones. So fun for a lazy weekend breakfast at home, but even sophisticated enough to pull off for a fancy brunch for guests. The sour cream in the batter keeps them from getting dry (no one likes a dry scone) and the blueberries give them just a hint of sweetness.
Please share your photos once you make these! Tag me (@sweetsavoryeats) on all social media and I'll be sure to share your creations.
Until then.....make these scones and pretend you are fancy!
