Wild Blueberry Scones

Buttery tender scones studded with wild, sweet blueberries and plenty of lemon zest

First, for this recipe, I’m using wild blueberries, which are amazing, and I picked them myself in a forest (I know!). If you use wild berries, make sure to wash them really well, and pick off any stems.

OF COURSE, any/all fresh blueberries will work here. I wouldn’t substitute frozen berries because they get very juicy, and will make your dough a shade of purple/gray.

tiny but super sweet wild blueberries

one sec kids, Ima just needs a few more berries then we can finish our hike 😉

HOW TO MAKE REALLY GREAT SCONES

These Wild Blueberry Scones are so flakey, tender and flavorful. The best part is that they only take 10 minutes or less to mix up, and there is no rising or proofing to wait around for.

The most important part is: to keep all of your ingredients very COLD. I know this may be confusing, because so many baking recipes tell you that the ingredients should be at room temperature. When you want to create layers of flakey goodness (think pie crust or biscuits too!), you have to keep the butter, cream and eggs very cold.

Pro Baking Tips

I like to use my fingers to press the cold butter into the flour, really smush it in. The creates little sheets of butter between throughout the dough. Since butter is about 20% water, steam is released in those pockets during baking, which helps creates layers.

Don’t over-mix your dough! Mix up your wet and dry ingredients until just combined. It’s fine if there are still some flour-y bits. We want to keep this dough really “short,” without developing any gluten. The more you mix and work your flour, the more you develop the stretchy gluten. Stretchy dough is great for crusty artisan bread, but for scones and biscuits, we want a tender, crumbly buttery crumb.

I use a biscuit to cut out these lovely little Wild Blueberry Scones, here are my favorite scallop edge cutters!

KEEP YOUR DOUGH COLD

In the summer months, make sure to place the scones in the refrigerator for about 20 minutes before you bake them off. Like a lot of recipes on my blog, you can take this formula and make it your own! If you love blackberries or raspberries, feel free to sub them in here!Maybe add in some chocolate chunks!

The idea that I want to show you is the method. Scones are so delicious and satisfying and a lot easier to make than most people think.

Give them a try and let me know what you think in the comments below! I am warning you though: once you make a batch and share them, you’ll be getting a steady stream of requests for more and more.

If you make these Wild Blueberry Scones, or any of the recipes from the blog, share it and tag me @lions.bread so I can see it! I love seeing how busy you all are in the kitchen, and hearing your feedback.

 Don’t forget to save this recipe to your favorite board on Pinterest! Click on any of the images on this page to see the “Pin it!” icon. 

Want more recipes like this? Check out:

Raspberry White Chocolate Scones

Berry Buckle Coffee Cake

Flakey Weekend Sour Cream Biscuits

5 from 1 vote

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Wild Blueberry Scones

Buttery, tender scones studded with sweet blueberries and plenty of lemon zest

Course Breakfast

Cuisine British

Keyword blueberries, Breakfast, brunch, scones

Prep Time 15 minutes

Cook Time 35 minutes

chill time (optional) 20 minutes

Servings 14 scones

Ingredients

• 3 tablespoons granulated sugar 36 g
• 2 teaspoons freshly grated lemon zest zest of 1 lemon
• 2 1/2 cups unbleached all purpose flour 300 g
• 1 tablespoon baking powder
• 1 teaspoon kosher salt 6 g
• 8 tablespoons 1/2 cup unsalted butter very cold, cut into small cubes 113 g
• ¼ cup heavy cream or milk cold plus more for brushing, 60 g
• ½ cup plain or full fat yogurt cold 122 g
• 1 large egg cold
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons turbinado or raw sugar optional

Instructions

1. Preheat the oven to 375 degrees F. In a large mixing bowl, combine the granulated sugar and lemon zest. Press the zest into the sugar using your fingers. This really brings out the essence of the lemon flavor. Add the flour, baking powder, and salt to the bowl, and whisk to combine. Add the cold butter to the bowl, and use your fingertips to press the flour into the butter, until the butter is the size of small peas.
2. In a small measuring cup, combine the heavy cream, yogurt, egg, and vanilla extract. Whisk to combine. Make a well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined. Add in the fresh blueberries. Gently fold in.
3. Pour the dough out onto a floured work surface. Use your hands or a rolling pin to very gently knead the dough into a 10" circle, pulling in any loose flour-y bits. Flour the edge of a 2.5” biscuit cutter, and cut out as many scones as possible. Gently press the scraps together, and re roll out, then cut a few more scones.
4. Place the wild blueberry scones on a baking sheet pined with parchment paper. Brush the top of each scone with heavy cream, and sprinkle with raw or turbinado sugar.
5. Bake for 25-28 minutes or until golden brown.

Recipe Notes

These scones are best when enjoyed right out of the oven, or the same day. To reheat, place them on a baking sheet and warm in a 300 degree oven for about 5 minutes.

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