Blueberry Scones


Blueberry SconesWhile little can compare with a home-cooked dinner or a well-prepared lunch, there’s nothing I like better than baking for breakfast. With so many choices at hand – a savory or sweet dish, a simple or complicated recipe, quick or overnight prep – the first meal of the day offers a multitude of options for home bakers, a freedom I’ve come to love as I whip up a new baked good week after week. Furthermore, I have learned that something as easy as a batch of muffins can bring a smile to one’s face, which may explain why I’m constantly on the search for a new breakfast recipe.

When I caught a glimpse of Deb’s blueberry scones, I knew instantly what I would be making on my Saturday morning. The pictures are nothing to the final result; fresh blueberries, cold butter, and a sprinkle of sugar combine to make an irresistible morning treat – or, if you’re hungry, a nice afternoon snack. As with the other scones I’ve shared, patience is a crucial ingredient. It can be frustrating, but believe me, the first bite is worth every second of kneading the dough.

Blueberry SconesBlueberry Scones Loosely adapted from Smitten Kitchen


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • Zest of one lemon, grated
  • 3 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 5 tablespoons cold butter, cut into small chunks
  • 1 cup fresh blueberries
  • 2/3 cup milk
  • 1 egg, lightly beaten, for coating the scones
  • 1 tablespoon coarse sugar, also for coating the scones

to make

  1. Preheat oven to 400ºF.
  2. In a large bowl, combine the flours, zest, sugar, baking powder, and salt. Use a pastry cutter or your fingers to cut in the chunks of butter until the mixture resembles course crumbs.
  3. Stir in the blueberries and milk to form clumps of dough. Gently knead the mixture until it is gathered in one mass – take care not to overdo it!
  4. Transfer the dough to a floured counter and shape it into a one-inch tall disc. Use a sharp knife to cut it into eight separate wedges.
  5. Meanwhile, grease or line a baking sheet with parchment paper. Place the wedges on the baking sheet with space in between each scone. Use the back of a spoon to brush each wedge with egg before sprinkling each with coarse sugar.
  6. Bake scones for fifteen to eighteen minutes; they should be golden brown on top.
  7. Let cool, and enjoy! {These scones freeze well, and only need a quick reheating in the microwave or oven before you’re good to go}.

Happy Monday!

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