Lately, we’ve had SO much rain here in Chicago. For me, rainy days are the best days to bake… and I don’t think there’s any treat more perfectly fit for rainy day baking than these delectable blueberry scones. Crisp on the outside, soft in the middle, perfectly moist, and studded with juicy blueberries, these are everything a good scone should be.
This recipe comes from Marcella DiLonardo’s new book Bake the Seasons. I’m obsessed with Marcella’s Instagram account, @modestmarce, so I’d been eagerly awaiting the arrival of her cookbook. If you love seasonal produce and you love to bake, you’re going to love this book! The recipes are organized by season… which means that you’ll want to start with the Roasted Strawberry Oat Muffins before strawberry season ends, and you’ll look forward to her cute little cherry hand pies once cherry season hits. She also has some yummy seasonal savory recipes like a fun pesto twist bread and a ratatouille gratin that I have my eye on.
But before I get carried away with my excitement for future summer produce, let’s talk about this (easy! flexible!) blueberry scone recipe!
Blueberry Scones Ingredients
This blueberry scone recipe has a fun twist: the dough is seasoned with chamomile. To add its light, cozy flavor to your scones, steep a chamomile tea bag in heavy cream before proceeding with the recipe. I loved the herbal note it added to the scones, but if you don’t have chamomile tea on hand, don’t worry. The scones will be delicious without it. Here’s what else you need to make them:
- Heavy cream, for moisture and richness. I don’t keep cream around the house, so I substituted full-fat coconut milk, and it worked perfectly.
- All-purpose flour, because no flour = no scones
- Cane sugar, to add some sweetness
- Baking powder and baking soda, to help them rise
- Sea salt, for a slight savory note
- Cold butter, for that craveable buttery flavor and rich texture
- An egg, to make them delightfully puffy & moist
- Vanilla extract, for extra depth of flavor
- And fresh blueberries, for big, tangy, juicy bites. If you can’t find good fresh berries, thawed frozen blueberries will work just fine too.
Note: If you’re looking for a vegan or gluten-free scone recipe, head over to this post to make my Vegan Raspberry Coconut Scones!
How to Make Blueberry Scones
Ready to bake? Here’s what you need to do:
- Start by bringing the heavy cream to a simmer. Drop in the chamomile tea bag, and let it steep for 5-10 minutes. Then, set the cream aside to cool. If you’re not using the chamomile, skip this step.
- Next, sift together the dry ingredients.
- And add the cubed cold butter. Use your hands or a pastry blender to work the butter into the flour mixture until it resembles pea-sized crumbles.
- Pour in the egg, vanilla, and cream, and stir until the dough comes together.
- Fold in the blueberries!
- Turn the dough out onto a lightly floured surface, and mold it into a 1 and 1/2-inch thick disk.
- Cut the disk into 8 wedges, and arrange them on a parchment-lined baking sheet.
- Brush the wedges with cream, sprinkle them with sugar, and bake in a 400-degree oven for 20 minutes.
What to Serve with Blueberry Scones
These blueberry scones are just what I crave in the late afternoon when I’m starting to feel some pre-dinner tummy rumbles. I’ll have one with a simple cup of tea or a matcha, turmeric, or cold brew latte.
They’re also a great on-the-go breakfast (especially if you make them over the weekend and freeze them for busy weekdays!). I like to have one with a smoothie like this coffee smoothie, this kale smoothie, this avocado smoothie, or this strawberry banana smoothie.
Alternatively, serve these scones as part of a larger brunch with a frittata, breakfast casserole, or shakshuka.
Blueberry Scone Recipe Variations
This scone recipe is wonderful as-is, but if you’re in the mood to get creative, here are some ideas to change them up:
- Make lemon blueberry scones by folding the zest of 1 lemon into the dough.
- Swap the blueberries for raspberries, blackberries, or dried cherries.
- Fold in 1/3 cup sliced almonds or chopped walnuts to add some crunch.
- Go in a sweeter direction by topping them with a simple lemon glaze! Try stirring together 1/2 cup powdered sugar, 1 tablespoon almond milk, and the zest of 1 lemon to drizzle over the top.
- Add a tablespoon of orange zest to the dough, and use dried cranberries instead of blueberries for a wintry variation.
If you love these blueberry scones…
Try these banana muffins, this zucchini bread, this pumpkin bread, or my healthy banana bread next!
And be sure to check out Bake the Seasons! Happy baking!
Author: Marcella DiLonardo
Recipe type: Breakfast/snack
- ¾ cup heavy cream, more for brushing
- 1 chamomile tea bag
- 2¼ cups all-purpose flour
- ½ cup cane sugar, plus more for sprinkling
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool.
- In a large mixing bowl sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries.
- Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1½ inches thick. Cut into 8 even wedges. Arrange wedges on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.
- Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.