Blueberry Scones

Pinterest is an addictive thing! I’ve been pinning obsessively for the past few months, and it’s really been a great inspiration to try new recipes. One of treats I pinned was Blueberry Scones; I know, nothing too tricky, but still! This is the first time I made scones, and I must say, they are pretty yummy. We had an abundance of blueberries at home, so I made a blueberry smoothie for breakfast to have with a scone-it’s all about balance, right?


I’ve been having a smoothie every morning for breakfast for the past while, and there’s really no going back. It’s easy, nutricious, and yummy! This smoothie is superrr healthy. I added a cup of blueberries, a handful of baby spinach (don’t be like me, use fresh greens!), 4 tbsp yogurt, 1/3 cup orange juice, and half a banana. Blend this together, and don’t let the colour scare you!


Now for the scones, I tweaked a recipe that I found on Joy of Baking, which I included below. The original recipe included a streusel topping, which I didn’t bother with, but if you want a sweeter scone, go ahead and add the topping or some sort of glaze. Also, you can use either milk or cream for the dough, I’m sure cream would make it extremely tender, but I used milk, and didn’t miss the extra calories at all!


I like mini treats, so I cut the dough into 16 triangles, and they were the right size for snacking, without making you feel like you indulged too much! They are tender, and not too sweet; the perfect accompaniment for hot coffee or tea (or a smoothie)! I also loved the look of the dark purple berries against the white pastry. You should definitely try these simple scones, and enjoy!


See you next week,


Blueberry Scones

Makes 16 scones

Adapted from:

2 cups (260 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces

1 1/2 cup (150 grams) fresh blueberries

1 large egg, lightly beaten

1 teaspoon (5 grams) pure vanilla extract

1/2 cup (120 ml) cream or milk

Brushing tops of scones:

Milk or Cream

Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven.  Line a cookie sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries.  In a small measuring cup combine the milk, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick.  Cut into 16 wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

Bake the scones until nicely browned, about 15 – 18 minutes or until a toothpick inserted in the center of a scone comes out clean.  Transfer to a wire rack to cool slightly.   These are best eaten the day they are made but can be covered and stored for a few days..

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