These light and tender golden brown scones are bursting with blueberries. No refined sugar, no cream. You will love how easy these are to make and how delicious they are. Serve them as part of breakfast or with afternoon tea.
Updated with new pictures and a video on YouTube channel (originally posted in 2011). And by the way my blogger friend Tandy @ Lavender and Lime is hosting International scone week from August 12-18th. So pop over to find links to all the scones everyone is baking.
Scones are one of those quick breads that always look tempting at the coffee shop, but seem too intimidating to make at home. However, they’re actually one of the easiest baked goods to prepare yourself. The key to good tender scones is to use ingredients at room temperature: Greek yogurt, egg, maple syrup. They mix easily at room temperature. HOWEVER, Keep the butter COLD.
These blueberry scones are best the same day they’re baked, but they can last 1-2 days at room temperature. Freshly baked scones have a bit of a crust, after that, they’ll start to get a little soft. However, if you have leftovers, reheating them in an air fryer for a minute or two will make them practically fresh again.
You can also freeze the scones and then heat them in the microwave whenever you want them. They won’t have as crispy edges as before, but they’ll still be delicious. I thaw them for 5-10 on the counter and then microwave for 20-25 seconds.
Since there are only three of us in the house, I prefer to mix the dough and bake only half, then freeze the other half. I bake the rest a day or two later. This way, we can enjoy fresh scones whenever we want.
Delicious blueberry scones with Crisp edges and soft inside.
Ingredients
- 1 cup (140g) Gf all-purpose flour, spooned and leveled + 1/3 cup extra
- 1 cup (140 g) millet flour
- 6 tbsp (85 g) unsalted butter, diced and frozen
- 1 cup organic blueberries, preferably frozen
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup yogurt, at room temperature
- 1 egg, at room temperature
- 1 tbsp lemon juice
- 1 lemon zested
- 1 Tbsp turbinado sugar for sprinkling before baking
- 1/4 cup real, good quality maple syrup
- 2 tbsp milk
Instructions
- Line a rimmed baking sheet with parchment paper or silpat lining. Preheat oven to 400 degrees F.
- Whisk yogurt, egg, maple syrup, lemon juice, and lemon zest together in a medium cup or bowl.
- Sieve Gf all purpose flour, Millet flour, baking powder, salt and baking soda in to a bowl.
- Add the diced frozen butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Add in the frozen blueberries.
- Pour the wet mixture into the flour mixture, then mix together until everything appears moistened.
- Place dough onto a clean, well-floured parchment paper (To keep from moving add a few drops of water on top of the counter and then place parchment on top).
- With floured hands, pat the dough gently to bring it together and then folding over 3-4 times (Use parchment paper to help). See video for better guidance. Do not knead the dough or it will make the scones tough.
- Flatten dough into a log. (See picture above in the post). With a sharp knife or bench scraper, cut it into squares or wedges. I used biscuit cutter to make round scones. Place them 1" apart (Don't worry if they stick. its easy to separate them with bench scraper).
- Gently knead scraps together and repeat until dough is finished. Don’t worry about cracks and imperfections in your scones.
- Using a pastry brush, brush the tops of the scones with milk. Sprinkle turbinado sugar.
- Bake in preheated oven for 17-20 minutes, until the blueberry scones look golden brown on top, turning the tray halfway.
- Remove to a wire cooling rack and allow to cool for 5 minutes. Serve warm.
Bringing these Blueberry Muffins to Angie’s Linky party @ Fiesta Friday.
gobakeyourself
I love this post-ode to blueberries – they are such a delicious and versatile fruit for sure – all your recipes look delicious, especially those scones 🙂
Choc Chip Uru
angiesrecipes
They look amazing! Must be very flaky thanks to the folding technique.
Tandy I Lavender and Lime
Wow, these look so good. Can you link them to International Scone Week as well? https://tandysinclair.com/international-scone-week-2024/
Balvinder
Thank you! Will do.
Tandy | Lavender and Lime
Sorry, not sure why it didn’t tell me you had backlinked! I have added you 🙂
2pots2cook
So agree with how easy they are to make at home! Will make your version as soon as temperatures drop!