Soft Blueberry Scones are fluffy,crumbly, soft, and the perfect breakfast sweet.
I was never a big fan of scones because I had always had ones that were dry. I would not say that these are traditional scones, but they are super soft and delicious. Jason would prefer a scone that you could dip in your coffee, but I want one that is more cakey and soft like these.
Scones might be an intimidating bakery item to prepare, but they are super simple to throw together.
My niece was over for the morning; she usually doesn’t like blueberries, but I convinced her to try one, and I think you can tell by her face that she liked them.
Blueberry and lemon is something that I think goes perfectly together. I made these scones with a lemon glaze. Making the glaze without lemon and adding water or milk will make an amazing glaze too.
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, frozen, grated
- ½ cup buttermilk
- ½ cup sour cream (full fat)
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cup blueberries (fresh or frozen, do not thaw)1
- Coarse sugar (optional)
- For the Glaze:
- 1 cup powdered sugar
- 2-4 lemon juice (or milk)
- ¼ teaspoon vanilla
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease.
- In a medium bowl, mix together the flour, ½ cup sugar, baking powder, salt, baking soda, and cinnamon. Add the grated butter into the flour mixture, and combine with your fingers, two forks or a pastry cutter. Until it resembles a coarse meal.
- Mix buttermilk,egg, and sour cream together in a small separate bowl. Add the buttermilk/sour cream mixture to the flour/sugar mixture stir until it is mixed well. Gently fold in the blueberries.
- Sprinkle a work surface with flour and dump out the dough. Form a 9-10 inch disk/circle. Cut the dough into 8 slices (like a pizza). Place the slices on the prepared cookie sheet, spacing them 2 inches apart. Sprinkle the tops with coarse sugar (optional). Bake for 18-22 minutes or until the tops are golden brown. Remove scones from pan and cool on a wire rack.
- For the Glaze:
- In a medium size bowl mix together the vanilla, sugar, and lemon juice. Add more lemon juice until your desired consistency. You could also use milk in place of lemon juice. Drizzle over the completely cooled scones.
Slightly adapted from Handle the Heat