These are the best blueberry scones I’ve ever made! They are bursting with juicy blueberries and they are buttery and moist with a perfectly crisp exterior. And… they are healthier than most! This “best ever” scone recipe is made with spelt flour and fine cuts oats, and just a little unrefined Muscovado cane sugar (only 35g!) as blueberries are the star of this recipe and are sweet enough. Best yet, this recipe is super easy to make. In less than 30 minutes you can enjoy freshly baked scones with your Sunday breakfast… or do as the English do and enjoy with for afternoon tea with a little clotted cream.
How to make blueberry scones
When you think homemade scones, you might be thinking complicated. But no, they are super simple to make. Almost as simple as making muffins. And simple enough that I have been making these every week – because I loooove blueberry season. Here’s what you need to know about making this simple blueberry scone recipe.
- With scones, an important factor is to keep the butter as cold as possible. This keeps the dough from spreading while baking. So for this recipe I recommend freezing the butter (or storing it at the very back of the fridge where it is so cold it practically freezes – at least in my fridge!). You can freeze the butter for as little as 30 minutes beforehand, or overnight. Then you grate the butter, using a box grater, into the bowl with the dry ingredients (kind of like shredded cheese).
- Next you will use your fingers or a pastry cutter to mix everything together until you have a crumbly mixture. Then gently mix in the liquid until incorporated (but not too much!), and finally fold in the blueberries. Transfer the dough to a floured surface and with floured fingers (since the dough is sticky), form the dough into a circle about 20 cm in diameter and cut it into 8 wedges – like a pizza. Then pop them in the oven to bake for about 12 minutes. In no time, your kitchen will smell amazing and you’ll have a tasty treat to enjoy.
How to store these blueberry scones
Typically scones best enjoyed the same day of baking. Of course, they are super tasty when they are still warm, but also really delicious once cooled to room temperature. This blueberry scones recipe keeps well at room temperature for up 2-3 days stored in an airtight container once fully cooled.
If you’d like to store them for longer, then freezing them is the way to go. Just store them in a freezer-friendly bag and when you’re ready to enjoy them, leave them on the counter to defrost for a few hours (or in the refrigerator overnight). Feel free to serve them warm by heating them in the oven at 150°C for about 5-10 minutes.
Want to sweeten things up? Add a glaze!
Personally, I like savoury scones or fruit scones that aren’t too sweet. But if you prefer, you can make a more dessert like version of this recipe by adding a little glaze or sprinkled sugar. For a glaze, just whisk together 90g powdered sugar, with the zest of half a lemon, plus 1 1/2 – 2 tablespoons fresh lemon juice. Drizzle over the scones once they have cooled a little. Alternatively, before putting them in the oven, brush the tops with cream and sprinkle them with turbinado sugar. Perfect for satisfying that sweet tooth!
- 1 1/2 cups spelt flour (type 630), (180 g)
- 1 1/4 cups fine cut oats (125 g)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon pure vanilla powder
- 1/4 cup mascabado cane sugar (35 g)
- 113 g unsalted butter, frozen and grated with a box grater (see Notes)
- 1 large egg
- 1/3 cup milk of choice, (I like to use unsweetened soy or almond milk)(80 ml)
- 1 teaspoon apple cider vinegar (unfiltered)
- 1 cup fresh or frozen blueberries (150 g)
Preheat your oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, oats, baking powder, salt, vanilla and sugar.
Mix the grated butter into the flour mixture until crumbs are formed (I use my hands to do this but a pastry cutter can also be used).
In a medium bowl, lightly beat the egg. Add the milk and apple cider vinegar.
Rinse fresh blueberries, drain well and sprinkle with 1 tablespoon flour to coat.
Add the milk mixture to the dry ingredients. Stir until JUST combined. Do not overmix. Fold in blueberries (the dough will be quite sticky).
Transfer the dough onto a well floured surface. With floured hands, work the dough into a round disc that measures about 20 cm across. With a sharp knife, cut the disc into 8 equal wedges. Place the wedges onto the prepared baking sheet. Bake for 12 to 14 minutes, or until golden brown on top.
For best results, use frozen butter and grate it into the dry ingredients. If you don't have any already frozen, place the butter in the freezer for at least 30 minutes before grating. I like to grate on a box grater either right over the bowl of dry ingredients or over a sheet of parchment paper. If the butter is really cold and hard, this recipe also works well without freezing.
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