Delightful Bakery Style Blueberry Scones Recipe

Homemade scones are super easy. The real trick is keeping your butter super cold when cutting it into the dry ingredients. That helps them to not spread and keep their amazing shape and texture.

I love blueberry scones so much, we actually have another blueberry scone recipe on the blog!

But, if blueberries aren’t your absolute favorite (weird), you can easily swap for whatever fruit you love! I would absolutely recommend strawberry, peach, cherries, or even raspberries. If you start with any of those fruits fresh, make sure you chop them to desired size (about blueberry size) and then freeze.

You don’t want to use room temperature fruit here because the juice will spread in the scone mixture and make an undesired texture. If you are local to Columbus, you have to go to Sassafras Bakery. AJ, the owner, makes literally the best scones I’ve ever had in my life. She makes sweet and savory ones so there is a little something for everyone.

These blueberry scones are oh so delicious on their own. But, you could also add some spreadable butter on a few pieces for an extra tasty breakfast.

While we prepare our scones differently than our English companions, I am very interested in the way they enjoy them. The English top their warm scones with clotted cream and/or jam. That sounds literally divine.

Just writing about English scones makes me want to hop on a plane and head over the Atlantic Ocean. I’ve never been to Europe and I have a feeling that I wouldn’t want to return to the USA.

You’ll need these ingredients and tools to make the most perfect bakery style blueberry scones.

• Bench Scraper
• Rodelle Vanilla Extract
• Good Whisk

If you love this recipe on The Beard and The Baker, you’ll be sure to love these ones too:

• Mini Vanilla Bean Scones
• Blueberry Peach Oatmeal Bars

Blueberry Scones

These homemade bakery style scones are going to be your new favorite breakfast item!

5 from 2 votes

Print Pin Rate

Servings: 8 scones

Ingredients

• 2 cups flour
• 1/2 cup white sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter frozen
• 1/2 cup canned coconut milk high fat
• 1 egg
• 1 1/2 teaspoons Rodelle vanilla extract
• 1 heaping cup frozen blueberries do not thaw

Instructions

• Add flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter onto a plate using a cheese grater. Carefully add to the flour mixture and combine with your hands (pastry cutter or forks work tountil the mixture comes together in about pea-sized crumbs. Set bowl in fridge.
• In a small bowl, whisk coconut milk, egg, and vanilla extract until combined. Remove flour bowl from fridge and drizzle coconut milk mixture into it. Add frozen blueberries and using a rubber spatula, combine all ingredients until fully mixed and minimal dry spots.
• Pour dough onto a floured counter and work into a ball, flouring your hands as needed. If dough is too sticky, add more flour. If dough is too dry, add a little bit more coconut milk. Shape into an 8-inch disc and then cut into 8 wedges using a knife or bench scraper.
• Brush scones with coconut milk then set on a parchment or silicone lined baking sheet and refrigerate for 15 minutes, or longer.
• Once ready to bake, preheat over to 400°F.
• Bake scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and place on a cooling rack and then enjoy after slightly cooling!

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