Breakfast & Brunch, Fruit

Blueberry Scones

May 11, 2011

Blueberries. A fresh fruit that I love, but can’t always get.  The reason being is because they are sometimes extremely expensive.  For just one small 12 oz. container, it can cost upwards to $6.  That might not seem expensive to some people, but it is… it really really is.  So the time I find them at a really good deal, I snag them up fast!

A couple weeks ago I was able to my hands on a lot of blueberries for a really good price.  I ate them fresh with my oatmeal in the morning, and then I made these blueberry scones.  These soft, crumbly, moist scones.  They were unbelievably delicious!

I haven’t made scones in a really long time.  And I don’t know why.  They are such a good morning and afternoon snack.  Especially when they are mini.  Sometimes the normal sized ones can be too much and fill you up really fast.  But a mini scone is the perfect size to get you going in the morning – or keep you going in the afternoon 🙂.

These blueberry scones were incredibly moist.  They melted in your mouth.  They also had the perfect texture.  After biting through to crunchy exterior, I reached the soft and fluffy center. Mmmmm…

If you get your hands on some beautiful blueberries… make these!  You will be very happy you did!


Blueberry Scones
For Printable Recipe, Click here!
Makes: 16 Mini Scones
2 Cups All Purpose Flour
1 tbsp. Baking Powder
½ tsp. Salt
2 tbsp. Sugar
5 tbsp. Unsalted Butter (Cold)
1 cup Half and Half
1 cup Blueberries (Fresh or Frozen)
Preheat the oven to 400 degrees F. 
Combine the flour, baking powder, salt, and sugar in a large bowl.  Cut the butter into ¼ inch squares, and add it to the flour mixture.  Using your hands, or a fork, break up the butter so it incorporates into the flour mixture.    When the butter pieces are no bigger than small peas, and the mixture is crumbly, make a well in the center and add the half and half.  Using a spatula, fold the mixture until the half and half is fully incorporated into the flour mixture.  Carefully fold in the blueberries.  If the blueberries are fresh, you need to be very careful.  Otherwise they will pop and bleed into the dough. 
Pour out the dough onto a lightly floured surface.  The dough will be sticky, so I lightly coated all sides of the dough so it’s easier to work with.  Carefully, with your hands, press the dough out into a rectangle that is 1 ¼ inches thick.  Try to press it out until it is about 10 by 5 inches.  However, if you can’t get it this big, don’t worry – just work with what you have. 
Cut the rectangle vertically in half, and then those 2 pieces vertically in half again.  Cut the 4 pieces horizontally in half to make 8 squares.  Then, cut the squares diagonally to make 16 triangles.  These are mini scones, so they will be small.
Place the scones onto a baking sheet lined with a silicone mat, or parchment paper.  Bake until golden brown, about 20 minutes.  Transfer the scones to a cooling rack to cool until warm.  Serve and enjoy J!
Recipe adapted from Tyler Florence.

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  • Melissa May 11, 2011 at 4:46 pm

    Those bad boys would go EXCELLENT with my coffee right now! Drop ship me some at work 🙂