Simple Fresh Blueberry Scones

Blueberry scones are delicious and easy to make from scratch. These are perfect for fresh blueberries, but they also work with frozen, too.

The last time I went blueberry picking, we made a couple things right away. The blueberry sorbet I made was amazing.  But my kids also wanted blueberry scones.

It was actually fairly entertaining to figure out what they wanted me to make. It has apparently been a little while since I’ve last made my cherry chip scones, and Little Miss couldn’t remember what they were called, so she was trying to describe them to me.

Fortunately, I speak the language of my children, and I figured it out before too long.

And fresh blueberries? Yes, please!

I sent home two of our leftover scones with the friend who had gone blueberry picking with us. Her mom texted me the next day – with the caveat that she lived for a year in England and is picky about her scones (and Irish soda bread) – and wanted the recipe.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. While this recipe was originally designed for fresh blueberries, you can also use frozen blueberries.

Do not thaw the blueberries before you stir them into the flour mixture. They need to be still frozen or they will simply make a goopy mess.

If you use standard blueberries, swap the frozen for fresh at a one to one ratio. If you use wild blueberries that are significantly smaller, use only 3/4 cup of them with maybe just a bit more.

How to Make Blueberry Scones:

Mix together the flour, sugar,  baking powder, and salt.  Add the oatmeal and blueberries and stir gently, ensuring the blueberries are lightly coated in flour.

In a separate bowl, mix together the melted butter, milk, egg, and vanilla. Whisk that together until fully incorporated.

Make a well in the dry ingredients and pour in the liquid ingredients.

Using a spatula, stir gently, using a slicing motion to pull the dry ingredients through the wet ones to avoid stirring too much – we don’t want the gluten protein forming or the blueberries to burst.

Dump the mixture onto a silpat or other non-stick surface. Sprinkle a little more flour over the dough if it feels at all sticky.

With the fresh blueberries, you need a little more flour than you normally do for scones. Form the dough into a circle about 1/2 inch tall.

Use a board scraper or knife to cut the circle into triangles like a pizza. Depending on my mood, I usually make 8 or 10, rarely 12.

Separate the triangle shaped scones onto a silpat or parchment covered baking sheet. They won’t expand too much, but separate them on the baking sheet so there is room for air to circulate while baking.

Bake at 450 degrees for 12-14 minutes, until they are golden brown. Let them cool for just a few minutes before serving.

They are best the same day but will keep for a day or two in a tightly sealed container.

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