Blueberry Scones (Eggless)

These Blueberry Scones are eggless, flaky, tender, and buttery, with each bite full of juicy blueberries. They have a bright lemon flavor and the perfect finishing touch of coarse sugar and vanilla glaze!

Blueberry Scones are golden brown with a crunchy exterior and soft and moist interior. These scones are perfect for breakfast or brunch, especially during the weekends and holidays!

Jump to:

• About Blueberry Scones
• Why You Will Love These Scones
• Ingredients
• Step-by-Step Directions
• Storing Suggestions
• Helpful Tips
• Frequently Asked Questions
• More Scone and Bread Recipes
• Recipe Card

About Blueberry Scones

Scones sound fancy, but they are easy and straightforward to make. And I love the scones with fresh fruits and nuts; they are super tempting and irresistible.

However, there are certain things to take care of while making scones. Maintaining the cold temperature throughout the procedure is essential for flaky scones. If the dough is not cold enough before it goes to the oven, the scones will spread too much and become flat.

So cold butter (out of the freezer) is necessary, and the cream should also be cold from the refrigerator. Not only that but after making the wedges from the dough, I placed them in the fridge for at least 30 minutes. And this extra step yields super flaky scones.

Making the dough for blueberry scones is quick and comes together easily. These scones are super delicious and tempting. They are moist and tender inside with the burst of juicy blueberries. Also, with each bite, you will experience a refreshing citrus flavor because of the lemon zest.

If you want to make these scones extra lemony, you can drizzle the scones with a lemon glaze instead of vanilla.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour, and I will recommend the same. Also, measure the flour correctly; excess flour may result in dense and crumbly scones. Use a kitchen scale if you have one for the best results.
2. Granulated Sugar: With ½ cup of sugar, the scones are sweeter and are perfect for my family’s taste. But if you want them to be less sweet, add ⅓ cup sugar.
3. Baking Powder: It helps scones rise and makes them soft and fluffy.
4. Salt: It adds contrast to the buttery and sweet flavor.
5. Lemon Zest: Adding lemon zest provides a bright and refreshing flavor to the scones. Also, the flavor goes amazingly well with blueberries. However, you can skip it or add orange zest if you want.
6. Butter: Use unsalted and freezer-cold butter. Cold butter is essential for flaky scones. Cut the butter into small cubes and place it back in the freezer until it is used. You can grate the cold butter instead of cutting it into cubes.
7. Heavy Cream: Use 35% or higher fat cream for this recipe.
8. Vanilla: Use pure vanilla for the best flavor.
9. Blueberries: I have used fresh blueberries, but you can also use frozen ones. If you use frozen blueberries, do not thaw them.
10. Toppings: I brushed the tops of the scones with cream and then sprinkled some coarse sugar on the top. Instead of cream, milk can also be used. However, topping is optional, and you can skip this step.
11. Sugar Glaze: I glazed the scones with a vanilla sugar glaze. But for more citrus flavors, you can drizzle lemon glaze or entirely skip this step.

Step-by-Step Directions

Making The Dough

• Line the baking sheet with a silicon mat or parchment paper.
• Cut the frozen butter into small pieces and place them back in the freezer while you prepare the other ingredients.
• Mix cream and vanilla in a measuring cup or bowl. Set it aside.

• Whisk the flour, sugar, baking powder, salt, and lemon zest in a large bowl.

• Add the frozen butter cubes to the flour mixture and combine them into the flour mixture with a pastry cutter, two forks, or your clean fingers until the pea-sized crumbs form.

• Then add blueberries and mix gently to combine.

• Add wet ingredients to the dry and mix with a spatula until everything appears moistened and a crumbly dough forms.

• Pour the dough on the clean and lightly floured surface.
• With floured hands, work the dough into a ball; however, do not knead the dough.

• Pat the dough ball into an 8-inch disc, and with a sharp knife or a bench scraper, cut it into 8 wedges.

• Transfer the scones to the prepared baking sheet.
• Brush the scones with cream and sprinkle coarse sugar on the top.

Refrigerating or Freezing The Scones

• Place the baking sheet in the fridge for at least 30 minutes or in the freezer for 15 minutes.
• If you do not have space for the baking sheet in the refrigerator or freezer, place the scones on the smaller plate and let them chill.
• Then transfer them onto the baking sheet before baking.

Baking The Scones

• When you are ready to bake, preheat the oven to 400°F (200°C).
• Bake the scones for 20-25 minutes or until they are golden brown around the edges and on the top.
• Remove from the oven and allow them to cool down for a few minutes while you prepare the glaze.

Glazing The Scones

• Whisk the icing sugar, milk, and vanilla together in a small bowl.
• For a thicker glaze, add more icing sugar, and to keep it thinner, add more milk. 
• For the lemon glaze, use lemon juice instead of milk.

• When the scones are slightly warm, drizzle the glaze over the scones and serve.

Storing Suggestions

• Store the scones at room temperature in an airtight container for two days.
• Or refrigerate them for up to five days. Then, reheat the scones in the microwave or oven before serving.

Helpful Tips

• Measuring: It is essential to measure the ingredients correctly. For the best results, use the kitchen scale if you have one. Adding too much flour will result in dry and crumbly scones. If you do not have a kitchen scale, fluff the flour with a spoon and then add it to the measuring cup with a spoon. Then level it off with a knife.
• Blueberries: I have used fresh blueberries for making these scones. You can also use the same amount of frozen blueberries without thawing them.
• Butter: It should be cold for the best flaky scones, so we need frozen butter. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing. However, after grating or cutting the butter, place it back in the refrigerator until the mixing time.
• Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined.
• Chilling: It is essential to refrigerate the dough wedges to be cold before baking for at least 30 minutes. If you do not have enough time, freeze them for 15 minutes. But do not skip this step. If you do not have enough space for the baking sheet in your fridge or freezer, place the wedges on a smaller plate and transfer them to a baking tray before baking.
• Freezing The Scones: You can freeze the scones in a freezer-safe bag or container. Do not glaze the scones; freeze them only when they are cooled to room temperature. To thaw, leave the scones in the fridge overnight or on the counter for a few hours. Then reheat them in the microwave or oven, drizzle the glaze, and serve.

Frequently Asked Questions

Why Did My Scones Spread Too Much?

To make the flaky scones, it is essential that the dough is cold before going into the oven. And for that, the butter should be freezing cold, and the cream should be cold from the fridge. And while making the dough, these ingredients may start to come at room temperature. So after cutting the dough into wedges, place them back into the fridge for at least 30 minutes. However, if your scones are still overspreading as they bake, remove them from the oven, press them back into their shape using a rubber spatula, and continue baking.

Can I Make Blueberry Scones In Advance?

You can make the dough in advance, the night before, and store it tightly covered in the fridge. When ready to bake, cut the dough into wedges, brush with cream, and top with sugar. You can also make the scones in advance without glaze. They will stay in the fridge for up to five days. When serving them, reheat them in the oven or microwave. Then glaze them if you want and serve.

More Scone and Bread Recipes

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