Blueberry scones, warm right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
I love scones so much that I always keep a stick of butter in my freezer so I can whip them up anytime. We often make these Chocolate Chip Scones for special occasions, but these fresh blueberry scones are perfect any time of the year. Since they use less butter than most recipes, these scones are a bit healthier too.
These tender, moist scones, studded with juicy blueberries, are wonderful warm out of the oven. The aroma of fresh blueberry goodness filled my home as they baked. These are seriously THE BEST blueberry scones. My husband ate three the last time I made them!
WHAT IS THE DIFFERENCE BETWEEN A SCONE AND A BISCUIT?
Scones are a little drier and less flaky than biscuits. They usually have eggs in them, which biscuits do not.
HOW TO KEEP SCONES MOIST
I have a couple tips to keep scones moist. It’s essential to use cold ingredients when baking scones so that the dough doesn’t spread in the oven, which results in drier scones. That’s why I always keep a stick of butter in my freezer! Refrigerated butter will melt as you mix the dough, so use frozen butter instead.
Another important tip is to grate the frozen butter using the large holes of a box grater like this one (affil link). The smaller pieces of butter mix more quickly into the dough. For light and fluffy scones, you don’t want to overwork the dough.
HOW DO YOU MAKE SCONES FROM SCRATCH
This scone recipe is so easy to make. First, combine your dry ingredients. Second, grate the frozen butter and mix well with the flour mixture. Then, stir the buttermilk, egg, and vanilla together. Mix the wet and dry ingredients together with a fork until moist.
Next, it’s time to get these ready to bake. There’s no rolling or cutting – you just drop the scones by the spoonful on the baking tray. Bake for 18 minutes at 400F degrees.
If you would like lemon blueberry scones, add in a little lemon zest. You could also try orange zest. If you don’t have buttermilk, use plain yogurt mixed with a bit of milk to thin it down. You can also add one tablespoon of vinegar or lemon juice to a measuring cup and then fill with enough milk to make one cup. Stir together and let it sit for about five minutes.
- Swap the blueberries out for raspberries or blackberries.
- Use thawed frozen blueberries if fresh aren’t available.
- Add some lemon or orange zest for a hint of citrus.
- Swap out half of the flour for whole wheat white flour to add fiber.
HOW TO MAKE BLUEBERRY SCONES
MORE SCONE RECIPES YOU WILL LOVE:
- Apple Scones with Spiced Glaze
- Low Fat Strawberry Scones
- Savory Zucchini Asiago Tomato Scones
- Lemon Cranberry Scones
- Low Fat Pomegranate Scones
LOW FAT BLUEBERRY SCONES
787SP 216 CaloriesPREP TIME:10 minsCOOK TIME:20 minsTOTAL TIME:30 minsYIELD:8COURSE:Breakfast, BrunchCUISINE:AmericanLightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
- 2 cups unbleached flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/4 cup frozen butter, half stick
- 3/4 cups 1% buttermilk
- 1 large egg
- 1 tsp vanilla
- 1 cup fresh blueberries, if frozen, thaw first
- Preheat the oven to 400F°.
- In a large bowl, mix all the dry ingredients.
- Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
- In a medium bowl, mix the buttermilk, egg and vanilla.
- Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.
- Do not over work the dough. Fold in the blueberries.
- Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
- Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.