Blueberry Scones

star rating (59) rate this recipe »
Recipe photo

Blueberry Scones

star rating (59) rate this recipe »
Published prior to 2008

These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation. Use wild (lowbush) blueberries if you can find them; they’re much smaller than cultivated (highbush) blueberries, and distribute themselves more readily throughout the scone dough.

Follow our step-by-step photos for making these scones at 
our blog, Flourish.

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour; or 1 cup all-purpose flour + 1 cup Organic White Whole Wheat Flour
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 cup (about 5 ounces, about half a pint) fresh blueberries
2 large eggs, beaten
1/4 cup (2 ounces) vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top

Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.

Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.

Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.

Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2" between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.

Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones.

Reviews

1 23456  All  
  • star rating 04/26/2015
  • Sharon from Vancouver, WA
  • I just made these - my first attempt at making scones! Wow! Just Wow! I made them in the King Arthur mini scone pan and used 1/2 All Purpose and 1/2 whole wheat pastry flour. I also used blueberry yogurt (didn't have any vanilla). I baked them at 400 in the convection oven for about 12 minutes. Did I say wow? I will certainly be making these again!
  • star rating 04/04/2015
  • bandwagon240 from KAF Community
  • Since I rarely have any plain or vanilla yogurt hanging around, I used blueberry instead. I'm of the mind that there can never be enough blueberry anything and it turned out wonderfully. Have made it this way about 10 times now, thanks for the great recipe!
  • star rating 03/09/2015
  • Auntie Sheri from Lahaina, Hawaii
  • I used sour cream instead of the yogurt and they were fantastic! Light and airy with the crunch if the sanding sugar on the golden brown crust. Adding this one to my permanent collection.
  • star rating 03/07/2015
  • from
  • star rating 02/01/2015
  • Ann from Malvern, PA
  • These were delicious and so easy to make. I didn't have almond extract so I used extra vanilla. Next time I will try with different add-ins--such as nuts, dried cranberries, chocolate chips,
  • star rating 07/27/2014
  • Sam from Los Angeles
  • This recipe worked out great for me, the scones came out heavenly moist, soft, and airy. BUT I made some modifications to the recipe. Modification 1 (Important): Instead of using Yogurt, I used .5 CUP OF WHOLE MILK. This will have a greater impact if you want soft and moist scones. Modification 2: I did NOT add Zest or Almond Extract. Modification 3: I added Brown Sugar and Cinnamon instead of coarse sugar for the topping. Modification 4: I baked at 385 Degrees (F) for 15 Minutes.
    Thanks for sharing your modifications to this recipe - we always love to hear what works best in your kitchen for your family of taste testers. It also helps the readers to realize they too can make a few changes to the recipes to meet their family taste preferences. Happy Baking! Irene@KAF
  • star rating 07/07/2014
  • Tara from Mobile, Alabama
  • This was my first time to make scones. I was pleasantly surprised to find that they were as easy to bake as cookies! I loved the texture of these scones and the combination of flavors. Previous reviews mentioned that these were more like muffins, but mine were crumbly and did not remind me of a muffin. I also like the baking tips provided by KA. I'm glad I stumbled upon this website!
  • star rating 05/26/2014
  • kaf-sub-redglitter from KAF Community
  • Very nice and easy recipe. None of my plain or dried fruit added scone recipes, no matter the source, ever wowed us. Most are too darn dry, even the recipes with 1 cup of heavy cream, and bland. Plus, that cup of heavy cream is simply too much. It's blueberry season here and I've been searching for a blueberry scone recipe. To be honest, I chose this one because it is so easy. No patting out, no gentle rolling, just "blop," top, and bake. My only note is that it's difficult to both mix gently and get all the dry ingredients off the bottom of the bowl without squishing a few blueberries or overmixing. Next time, I'll make 3 deep wells in the dry, which should bring the dough together easily and faster. I used Greek yogurt thinned with 1 tablespoon of half-and-half, no almond extract, local blueberries which are fairly large, and added about 2 tablespoons dried wild blueberries for added punch without moisture. The yogurt gives it a nice tang and the eggs add protein and flavor. I'll definitely make this again, especially if I need a fast breakfast or tea goodie.
  • star rating 05/19/2014
  • Ashley from Alabama
  • I absolutely LOVE this recipe! It is my go-to recipe every time. The ingredients are always on hand in my house and it's easy and quick to make! The almond and lemon are key to this recipe and make it so yummy! Very fluffy and soft and full of juicy pockets of blueberries. We grow our own blueberries and freeze them so even during off season, we can still enjoy this recipe and it's just as good! I measure out about 1/4 -1/2 cup of the dough and place it on the cookie sheet and then shape the mound into a rough triangle to give it a traditional scone look. My entire family raves about it!
1 23456  All