Fresh Blueberry Scones

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Fresh Blueberry Scones

star rating (28) rate this recipe »
Published prior to 2008

Scones are best eaten hot, split in half and slathered with butter.

2 cups King Arthur Unbleached All-Purpose Flour or Round Table Pastry Flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs, beaten
1/3 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1 cup blueberries, picked over and rinsed
2 tablespoons melted butter
2 tablespoons granulated sugar

Preheat the oven to 375°F. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers.

Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.

Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.

Brush with melted butter and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a wire rack. Yield: Ten scones.

This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 7, End of Summer 1992.


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  • star rating 04/21/2015
  • thealewife from KAF Community
  • I had the lemon oil on hand as I use it to make Easy Stollen (a recipe I LOVE and have made for holiday gifts for the last 2 years) so I used it here. Unfortunately the lemon oil left these scones with a very unappetizing flavor. Also I used frozen blueberries and though I tried to be gentle I was still left with blue scones! Fresh berries and lemon zest would be the way to go if I make these again. But I think I'll stay with your basic scone recipe as I always have those ingredients on hand and can tailor the mix-ins to what I have in the pantry.
    We're sorry the substitution didn't work for you. 1/4 teaspoon lemon oil is equal to 1 tablespoon lemon zest. If you'd like to try the recipe again, consider using 1/8 teaspoon oil and fresh grated rind to get the best of both (flavor) worlds. Happy Baking! Irene@KAF
  • star rating 04/08/2015
  • Mrs. Jones from Buffalo, NY
  • Yummy yummy! I didn't alter the recipe at all and found these scones to be just to my liking. Reminded me of a blueberry muffin!
  • star rating 03/08/2015
  • Hannah from Lexington, KY
  • I really like these! I used blackberry instead of blueberry, which made them even juicier. I like my scones a little sweeter than most people, so I added 1/4 cup of honey and an extra 1/4 cup of sugar. They turned out just perfect! If you trying to be healthier, you can cut out 4 tablespoons of butter, and substitute 2 tablespoons more yogurt. Mine did not turn out dry, but they are soft on the inside and slightly crunchy on the outside. Delicious!
  • star rating 03/03/2015
  • Judy from VA
  • Best scones I've ever made, or eaten! The taste was over the top! I would give more than 5 stars if I could!
  • star rating 11/16/2014
  • Kelly from Texas
  • This is my absolute go to recipe for scones! It's a winner every time.
  • star rating 10/20/2014
  • plb from las vegas
  • substituted whole wheat pasty flour and splenda for the flour and sugar... cream and turbinado sugar for the top... frozen blueberries... was wonderful... will be my go to for all seasonal fruit...
  • star rating 10/04/2014
  • iumgrad2 from KAF Community
  • I made them according to the recipe the first time with small frozen Maine blueberries dusted with some of the flour and they were very good, albeit still a bit purple. Then, I used the blueberry jammies and mini white chocolate chips instead of fresh blueberries. I also brushed them with half and half and sprinkled them with sugar (instead of the melted butter and sugar).Both were very good the first day, but became noticeably drier by breakfast time the next morning (about 12 hrs later). Serve them warm right after baking for the best flavor and texture.
  • star rating 08/31/2014
  • Ali from Colchester, CT
  • I used fresh frozen blueberries to make it easier to work with so they wouldn't get crushed and they came out wonderful.
  • star rating 08/24/2014
  • Boilerbaker1 from KAF Community
  • Delicious scones! So easy to make, too. We picked 48 lb of blueberries, so these scones are good way to use some of them. I like to freeze what we don't eat and then rewarm for a weekend breakfast treat.
  • 08/06/2014
  • Betty from Cabot
  • I love scones, but mine never turn out like the bake shop. There is a bake shop in Danville and they are round, high and actually a little on the dry side on the outside, but moist and soft in the center. I realize that you can shape scones in any way you wish, and I do, but how I wish I had a recipe that would taste like these. I can't go there every time as they are almost $2.00, but I would like to get a recipe like this. I also know they use the unbleached KAF which is all I use for my baking.

    Hi Betty- I'm sorry these scones weren't what you were looking for, but it sounds like you might benefit from trying a sweetened biscuit recipe (with whatever add-ins you like). I would recommend either the Self-Rising Cream Biscuits for Shortcake, or the Bakewell Cream Biscuits with 2T of sugar added in. Happy Baking! Jocelyn@KAF

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