Please note: I am in the process of redoing this mini blueberry scone recipe, after multiple comments about the recipe not turning out well. I value this feedback, and am taking it seriously, as Bowl of Delicious should be a place where you can find foolproof, easy recipes that aren’t frustrating! Make it if you like, but also please check back in a few weeks for an updated recipe that will be guaranteed to be more successful :-)
If a blueberry muffin, a southern-style biscuit, and a bakery scone were able to somehow combine forces and create one scone of awesomeness, this would be it. Here is its story.
I went to Trader Joe’s yesterday and, like most trips there, was enamored by the shiny displays of inexpensive, very ripe, bulk produce. 1.5 lbs of blueberries for $4.99? I’ll take it!
Whenever this happens, I inevitably face reality and realize that I actually have to USE the very ripe bulk produce. And quickly, before it goes bad. And so, these blueberry scones were born. And it was good. (really good.)
Before you ask: no, these do not follow my normal real food rules- they contain white flour and sugar. I’m more of a 95% real food girl, not 100% (I’d go crazy if I did anything 100% of the time!)
Most scone recipes call for heavy cream and unsalted butter. I didn’t have either, so I used whole milk and salted butter. Confession: I use salted butter very frequently for baking.
(GASP!!! SHOCK!!! THE HORROR!!!!)
It hasn’t stopped me from eating 3 of these scones since they came out of the oven.
Wait…. 4. Yum.
The result was a very fluffy scone that was salty-sweet and very moist. And, it was fairly easy to make!
Mix together two cups of all-purpose flour with 1 tablespoon of baking powder, 2 tablespoons of sugar, and 1 teaspoon salt.
Did you know that unlike many other pantry items, baking powder has a very short shelf life? If yours is over 6 months old, you should replace it. If you use old baking power for this recipe, the scones will not rise properly.
Cut in 5 tablespoons cold butter (you pick- salted or unsalted), cut up into small chunks, using a pastry cutter. If you are impatient, you can do this process in your food processor.
When I did this, I moved the bowl around in a circle with one hand while using the pastry cutter with the other to mix along the edges as the bowl moved, until the mixture resembled coarse crumbs. It does take a little while, but it’s easy to do (and great exercise, if you ask me!).
Add the blueberries and stir gently in. Be careful not to mash them- you will stain the dough purple (but if you do, it will still taste delicious).
Make a well in the center and add 1 cup of whole milk (or heavy cream, if you have it); fold to just incorporate. You don’t want to over-mix here, or the scones will be tough and dry.
The dough will be very sticky. That is OK. This is where it gets messy, so get your messy boots on and let’s get started. It’s worth it- I promise.
Flour your working surface liberally and scoop the dough out. Flatten it out using well-floured hands until it is about 1/2 an inch thick. Careful not to pop any blueberries!
Now, you can cut the scones into whatever shape you want. I chose triangles. Sort of. These scones came out “rustic,” meaning misshapen.
But I did get some very pretty triangular scones out of it by cutting strips in the dough and triangles from cutting diagonally across the strips. I made mini scones by making each triangle only about 1 inch wide.
Place on a parchment covered baking sheet. Brush each scone with some more milk (or heavy cream) and sprinkle the tops with turbinado sugar (this will make them like yummy sugary blueberry muffin tops!).
Bake at a 400 degree oven for approximately 15 minutes, or until they turn golden-brown.
You’re supposed to eat scones at room temperature, but that didn’t stop me from trying one (OK, two) right away.
Freezer directions: If my grandmother were still alive, she would have put some of these straight into a freezer bag and frozen some for when guests popped by. If you want to freeze them, they will be good for up to 6 months. Microwave them to thaw for only 20-30 seconds.
You may also like these Irish Soda Bread Scones.
Mini Blueberry Scones
- 2 cups all-purpose flour plus more for dusting surface
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup sugar
- 6 tablespoons salted butter frozen (see notes)
- 1.5 cups frozen wild blueberries (see notes)
- 1/2 cup whole milk plus more for brushing (or heavy cream, or buttermilk)
- turbinado sugar for sprinkling on top, optional
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour (2 cups), sugar (1/4 cup), kosher salt (1/4 teaspoon), and baking powder (1 tablespoon).
- Use a box grater to grate the frozen butter (6 tablespoons) into the flour mixture. Combine with your hands (which is what I prefer), a pastry cutter, or a fork so the mixture resembles pea-sized crumbs (alternatively, you can use cold cubed butter if you are in a rush and haven't prepared frozen butter, but I find it easier to incorporate frozen grated butter).
- Add the blueberries (1.5 cups); fold together carefully.
- Make a well in the center of the mixture and add the milk (1/2 cup). Stir just to incorporate everything together (be careful not to over-stir).
- Turn dough out onto well-floured surface and flatten carefully into a rectangle shape, using well-floured hands, until about 1/2 inch thick.
- Cut the dough into strips about two inches wide. Then, cut cross-wise in the other direction to make into two-inch squares. Finally, cut on the diagonal to cut each of those squares into two triangles.
- Place scones on a parchment covered baking sheet at least 1 inch apart.
- Brush the tops of each scone with milk. Optional: at this point, you can also sprinkle with turbinado or white sugar for a crunchy top.
- Bake at 400 degrees F for approximately 15 minutes, until golden brown. Allow to cool for 10 minutes on a wire rack before serving.
- Freezer directions: These mini scones can be frozen in an airtight container or plastic bag for up to 6 months. To thaw, microwave for 20-30 seconds.
- I used wild blueberries because they are very small, which makes them perfect for mini scones with a lot in every bite. Fresh wild blueberries, regular fresh blueberries, or regular frozen (not wild) blueberries may be used if you like, or another kind of berry.
- Unsalted butter may be used; in this case, use 1/2 teaspoon kosher salt.
- You can make other shapes besides triangles if you like. Make 1" squares instead of triangles. Another option is to use a simple cookie cutter, like a heart, or a circular biscuit cutter, to make circle shapes. I prefer triangles because you don't have any "extra" dough that you have to either rework, which affects the texture, or discard.
- You can also make this recipe into larger scones. Just cut the shapes larger and cook for about 20 minutes, spaced 2-3 inches apart.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
- The original instructions had 1 teaspoon of kosher salt. After feedback from readers that the scones were too salty, I cut it back to 1/2 teaspoon. I will also be going back and recooking these mini scones soon so I can come back and report on any other changes :-)