Quick and “Bursting with Blueberries” Scones

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These treats will never win any beauty contests, but we simply love the taste of these Quick and “Bursting with Blueberries” Scones. My family calls it our favorite Lumpy Blueberries Scones. The generous amount of blueberries packed into each scone makes them lusciously lumpy!

The first time I made this was with my then 6-year old son. He really wanted scones and I used to only bake probably a handful of times in a year. Well, we read the recipe twice before nervously making it together. The results of our first bake was, yes, a lumpy messy tray. But we were so proud and I recalled the scones tasted fantastic!

Fast forward, my son is now 10 and we still occasionally bake together. And he still requests for this often enough that I’ve probably memorized the recipe. It makes me smile everytime I make this.

This recipe is a really straighforward and easy to put together. This scone recipe uses 2 generous cups of blueberries so every bite is bursting with berries! The dough in lightly flavored with grated lemon rind which adds a lovely citrus pop to the baked treat. If you don’t have lemon, you can use orange rind too. This is optional, so omit if you prefer. The other thing to remember is not to overwork the mixing of the batter so the scone remains nice and lofty.

Onto the recipe!

Preparation for “Bursting with Blueberries” Scones

I like to gather all the ingredients before baking. Also, preheat the oven to 400°F. Line a baking pan with parchment paper and set aside.

For this recipe, you will need the following:

Dry Ingredients

• 2 cups All Purpose Flour
• 2 tsp Baking Powder
• ½ tsp Salt
• ¼ cup Sugar
• 6 Tbs Unsalted Butter, very cold
• 1 Lemon Rind, grated (the rind from one large lemon)
• 2 cups Blueberries, frozen or fresh

Wet Ingredients

• 1 Egg, lightly beaten
• ¾ cup Heavy Cream
• 1 tsp Vanilla extract

Topping

• 1 Tbs Heavy Cream
• Turbinado Sugar for sprinkling

Putting it together

First, add the dry ingredients flour, baking powder, salt and sugar into a large bowl. Whisk to combine. Next grate the cold butter directly onto the flour.

Then, using your fingers or a pastry blender, work grated butter into the flour until the texture is crumbly. Finally, gently stir in the grated rind and blueberries until well coated.

Now onto the wet ingredients. In a separate container, whisk together all the wet ingredients – cream, egg and vanilla until well combined. I like to use a large glass pyrex measuring cup so it’s easy to pour.

Next, pour the liquid carefully over the prepared flour mixture. Stir to combine, until the flour is moistened. I use a silicone spatula to mix. When ready, tip the the dough onto a lightly floured working surface.

Gently but firmly shape the dough into a round disc, about 8 inches in diameters.

Pat into shape and using a sharp knife cut into 12 wedges.

Transfer to the prepared parchment lined pans.

Brush each wedge with cream, and sprinkle with turbinado sugar (or coarse sparkling white sugar) if desired.

It is ready for the oven! Bake for 25 minutes or until the tops are golden brown.

To check for doneness, insert a toothpick or cake tester into the scone. It should comes out dry. Remove from heat and transfer to cooling racks.

And finally the scones are ready! These quick and bursting with blueberries scones are delicious served warm, or at room temperature.

Notes on Quick and “Bursting with Blueberries” Scones:

Here are a few things I noted, after having made these scones so many times through the years.

Tip 1: Sift your flour together with baking powder to make sure they are well combined.

Tip 2: Freeze your butter for 10 minutes before grating. I find that frozen grated butter it much easier to grate if it is hard. Also, the grated butter is easier to work into the flour vs cubed butter.

Tip 3: Frozen blueberries are wonderful for this recipe. It is important not to thaw out the berries or they will be a gooey mess. Simply scoop, measure and add directly to the flour. I love using Costco’s Frozen Organic Blueberries. 

Tip 4: If you additional texture, you can add dried fruits like cranberries, or raisins to the mixture. Simply swap out the same amount blueberries, so that the scones are still “bursting” with flavor.  

Tip 5: Scones tastes best on the day it is made. However, it can store at room temperature for several days – they need to be well wrapped to retain its flavor. Please freeze if they are not consumed with 2 days.

More Fab Food Ideas:

How about trying out a Mixed Berries Crumble? I created a copy cat version of Costco’s cult favorite. Read the recipe here =>How to make Costco Raspberries Crumble Cookies at Home

If you love cardamom, check out this Swedish Cardamom Knot Buns. It’s a labor of love and the end results are spectacular. I wrote about it here => The Best Swedish Cardamom Knot Buns (Kardemummaknutar) For The Win!

For a colorful dish, have you tried a Veggies Tart that looks like a flower? I love this recipe because it makes my mouth happy every time I have a bite, and the cool wow factor is right up there! => Colorful And Happy Veggie Blossom Tart

This recipe is adapted from King Arthur Flour, now King Arthur Baking. I love their website and they have so many useful resources for new and experienced bakers. https://www.kingarthurbaking.com/recipes/blueberry-scones-recipe