Blueberry Scones

Blueberry Scones made with fresh blueberries and half-and-half for a tender crumb. Serve with blueberry jam and cream for an afternoon treat.

Lately, I have had the pleasure to go for afternoon tea with my neighbors and friends. I did not realize that there are several groups of ladies who are tea enthusiasts in the neighborhood and in town. Enjoying afternoon tea with a beautifully set table of dainty teacups, tea paraphernalia, bite size scones, sandwiches, cookies, and cakes is such a treat. The experience is even more enjoyable with friends and neighbors with shared hobbies and like faith. 🙂 Many thanks to my neighbor for introducing me to the tea groups in town.

When it comes to tea time treats, everyone would agree that a well made scone is top on the list. In a traditional afternoon tea with a three course format, sandwiches would be the first course, followed by scones served with cream and jam, and finally the third course of sweet pastries. Hence, those 3-tiered serving stands are mainly made for this purpose.

That is not to say you can’t serve it any other way. You all know how much I love arranging charcuterie boards to serve food. I would absolutely do an Afternoon Tea Charcuterie Board like this Dim Sum Charcuterie Board if I was hosting an afternoon tea party. 😉

New and Improved Blueberry Scones Recipe

Building on my success of this Buttermilk Scones recipe which is actually just a very slight deviation from my original Blueberry Scones recipe, I decided to update this recipe for better clarity, experience, and success. I used all-purpose flour instead of cake flour, reduced the sugar, increased the amount of half-and-half, and increased the baking temperature from 400°F/200°C to 425°F/220°C. I decided not to use buttermilk but stay with the half-and-half. They turned out well and I am pleased with the results.

Making The Dough

Always sift together the all-purpose flour, baking powder, baking soda, sugar, and salt into a large bowl. Then, cut the cold butter into the flour. Add blueberries and half-and-half. Mix with a spatula until a sticky dough forms. Do not over work the dough.

Shaping The Scones

Turn the sticky dough onto a lightly floured surface and pat out to ¾ inch thickness. Cut dough with 2-inch fluted round cutter. Gather the scraps together, reshape, pat it out to ¾ inch thickness, and cut with 2-inch fluted round cutter until all dough is used up. You should get 12 to 14 scones.

Baking The Scones

Brush the tops with half-and-half and bake in preheated oven for 20 minutes or until golden brown. Transfer to wire rack to cool completely.

Tools Used in Making These Blueberry Scones

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Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades
Stainless Steel Pastry Scraper, Dough Blender & Biscuit Cutter Set (3 Pieces/ Set)
Stainless Steel Round Cookie Cutter Set, 3 pieces
Two Side Round Cookie Cutters, Set of 6, Assorted color
3Pcs Fluted Round Cookie Cutters 2″ 2.6″ 3″, Unique Design with Protective Red Top PVC
AirBake Nonstick 2 Pack Cookie Sheet Set, 14in x 12in and 16in x 14in

5 from 1 vote

Blueberry Scones

Blueberry Scones made with fresh blueberries and half-and-half for a tender crumb. Serve with blueberry jam and cream for an afternoon treat.

Author : Linda Ooi

Course : Dessert

Cuisine : American, Western

Keyword : blueberry scones, scones

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings : 14 scones

Calories : 164kcal

Equipment

• 1 Dough blender
• 1 2-inch fluted round cookie cutter
• 1 Cookie sheet

Ingredients

  

1x2x3x

• 2¼ cups all-purpose flour (338g)
• 2¼ tsp baking powder
• ½ tsp baking soda
• 1 tbsp sugar
• ½ tsp salt
• 6 tbsp cold butter (cut into cubes) (84g)
• 1 cup + 2 tbsp half-and-half (or milk, divided) (240ml)
• 1 cup blueberries (150g)

Instructions

 

• Preheat oven to 425°F (220°C). Sift together all-purpose flour, baking powder, baking soda, sugar, and salt into a large bowl.
• Cut cold butter into flour mix until it resembles coarse breadcrumbs.
• Add blueberries and half-and-half or milk. Mix with a spatula until a sticky dough forms.
• Turn onto a lightly floured surface and pat out to ¾ inch thickness. Cut dough with 2-inch fluted round cutter.
• Gather the scraps together, reshape, pat it out to ¾ inch thickness, and cut with 2-inch fluted round cutter until all dough is used up. You should get 12 to 14 scones.
• Bake in preheated oven for 20 minutes or until golden brown.
• Transfer to wire rack to cool completely.

Nutrition

Calories: 164kcal

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Serving Suggestion

You can serve these Blueberry Scones with whatever jam you wish. It just so happened that I have wild blueberry am and blueberry syrup on hand. I went with the blueberry syrup this time and whipped cream. It was delicious!

NOTE: The original publication of this post was on January 21st, 2013. This republication comes with some changes to the recipe and writeup.