If you’ve never had the chance to try homemade scones before, now’s the perfect time to change that. Scones may have started out as a British classic, but they’ve totally earned their place in our kitchen too. The best part? They’re incredibly easy to make! In this post, I’m sharing my go-to blueberry scones recipe – tender, fragrant, and ready in just over half an hour. Want to know the best time to eat them? When they’re still slightly warm in the centre! That’s when you really get the contrast between the soft interior and the crisp golden crust.
Scones – what are they?
If you’re new to this treat, here’s a quick intro: scones are something between a biscuit and a sweet roll. Traditionally, they’re served with butter, jam, or thick clotted cream, but they’re just as delicious when made with fresh fruit. What gives scones their signature texture is using cold butter and working the dough quickly – it’s what makes them flaky on the outside and soft on the inside.
Why try blueberry scones?
The combination of rich, buttery dough with tart, juicy blueberries is simply perfect. Not only do the berries add flavour and colour, but they also help keep the scones moist and aromatic. It’s a great way to use up seasonal fruit – though frozen blueberries will work just as well if that’s what you have on hand.
This scones recipe is ideal for busy days – you only need one bowl, no fancy equipment, and no long kneading. A few basic ingredients, 20 minutes in the oven, and you’re done! It’s the kind of recipe you’ll want to keep close – easy to adapt with different fruits, spices (like cardamom or vanilla), or even turn into a savoury version.
If you're looking for more summer baking ideas, be sure to check out the other recipes on the blog. You’ll find things like fruity cobbler, the famous Polish wild blueberry buns, and a light version of panna cotta. Who knows – you might just discover your new favourite recipe!
Scones with blueberries
Ingredients
- 250 g flour
- 70 g sugar (+ for sprinkling)
- 115 g butter (cold)
- 1 egg
- 100 ml buttermilk (+ for brushing)
- 2 tsp baking powder
- generous pinch of salt
- 100 g blueberries
Instructions
- Preheat your oven to 200°C (top and bottom heat) and line a baking tray with parchment paper.
- In a large bowl, mix the dry ingredients: flour, baking powder, sugar, and salt.
- Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs – it doesn’t need to be perfectly even.
- In a separate bowl, whisk together the buttermilk and egg.
- Add the wet ingredients to the dry and stir gently with a spatula until just combined – don’t overmix.
- Fold in the blueberries carefully.
- Transfer the dough onto a lightly floured surface, gently knead it a few times, and pat it into a round about 2–3 cm thick.
- Cut into eight triangles and place on the prepared tray. If you have time, chill the shaped dough in the fridge for about 20 minutes.
- Brush the tops with the remaining buttermilk and sprinkle with a little sugar.
- Bake for 18–20 minutes, or until the scones are golden brown.
- Cool on a wire rack. Try one while it’s still slightly warm – they’re at their very best! Enjoy!
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