I often purchase too many blueberries and don't eat all the blueberries I have in my fridge. This is a common trend in my fridge where I buy too many groceries and then I need to figure out how to use everything before it goes bad.
You can watch how I made these delicious blueberry scones in this video below.
I made these blueberry scones because I had blueberries leftover and blueberries taste better baked in fresh scones. Scones are great to bake to have a quick breakfast treat for the week because they will last in a tightly stored container very well.
All you need for this recipe is a nine ingredients to make the perfect blueberry scone. What is great about this recipe is you can substitute the blueberries and lemon for other scone mix-ins. My favorite mix-in for a scone are chocolate chips! I love chocolate in almost all my baked goods. You can also try this with other fruit or any other mix-in you can think of.
I had too many blueberries so these scones came out with a strong blueberry flavor! If you are looking for an extra blueberry kick you can puree a few blueberries into a liquid and add it to the scones. The scone mixture will come out wetter but don't worry the scones will taste so good!
Blueberry Scones
Serving size: 6
Total Time: 30 minutes
Source: Adapted from Smitten Kitchen
1 cup all-purpose flour
1 cup whole wheat flour
Zest of 1 lemon
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup whole milk or heavy cream
1 large egg
Step 1: Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine flours, zest, sugar, baking powder and salt.
Step 2: Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender.
Step 3: Add eggs then milk and use your hands to reach inside the bowl and gently knead the mixture into one mass.
Step 4: Add the blueberries and fold them into dough. Be careful not to break the blueberries too much.
Step 5: Transfer dough to a well-floured counter and pat it into a roughly 1-inch tall disc. Cut into wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven. Transfer wedges to the prepared baking sheet, spacing them apart. Optional, you can brush the tops of each with egg, then sprinkle with coarse sugar.
Step 6: Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. Enjoy.
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