Why You’ll Love Wild Blueberry Scones Recipe
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Buttery, tender texture with golden crisp edges
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Filled with wild blueberries for intense berry flavor
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Topped with a crumbly streusel for extra crunch
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Easy to make and perfect for freezing
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Bakery-quality results from your home kitchen
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No electric mixer required
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Customizable with different berries or glazes
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Great for weekend brunch or gifting
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Can be made ahead and reheated
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Sweet glaze adds a beautiful finishing touch
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crumb Topping
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all-purpose flour
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granulated sugar
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unsalted butter, melted
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light brown sugar
Scone Dough
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unsalted butter, frozen
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frozen wild blueberries
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cold heavy cream
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all-purpose flour
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granulated sugar
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baking powder
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fine sea salt
Vanilla Glaze
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powdered sugar
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vanilla extract or vanilla paste
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whole milk
Directions
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Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
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Make the crumb topping: Mix the flour, sugars, and melted butter until crumbly. Chill until needed.
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Grate frozen butter into the dry ingredients (flour, sugar, baking powder, salt) in a large bowl. Toss to coat.
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Make a well in the center and pour in cold heavy cream. Stir just until mostly combined.
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Add frozen blueberries and gently mix until evenly distributed and the dough is fully hydrated.
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Place the dough in the refrigerator for 15 minutes to firm up.
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Turn the dough out onto a floured surface and shape it into a round disc, about 8 inches wide. Cut into 8 wedges.
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Place wedges on the baking sheet and top with the chilled crumb topping.
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Chill again for 15–20 minutes while the oven finishes preheating.
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Bake for 15–20 minutes or until golden brown and cooked through. Let cool slightly.
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Mix powdered sugar, vanilla, and milk to make the glaze. Drizzle over the cooled scones and serve.
Servings and timing
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Yields: 8 scones
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Prep time: 35–40 minutes
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Bake time: 15–20 minutes
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Total time: approximately 1 hour
Variations
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Swap blueberries for raspberries or chopped strawberries
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Add lemon zest to the dough or glaze for a citrusy kick
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Use buttermilk instead of heavy cream for tangier flavor
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Replace crumb topping with coarse sugar for a simpler finish
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Make mini scones by dividing dough into smaller portions
Storage/Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed scones individually, then reheat in a 300°F (150°C) oven for 10–12 minutes. Glaze after reheating if frozen. Refrigeration is not recommended, as it can dry them out.
FAQs
How do I keep my scones from spreading too much?
Chilling the shaped scones before baking helps solidify the butter and prevents excessive spreading.
Can I use fresh blueberries instead of frozen?
Yes, but keep them chilled until use to help prevent them from breaking apart and coloring the dough.
What if I don’t have heavy cream?
You can use whole milk with 1–2 tablespoons of melted butter as a substitute, but the texture may be slightly less rich.
Can I make the dough ahead of time?
Yes, shape the scones and freeze them unbaked. Bake from frozen, adding a few extra minutes to the baking time.
What kind of flour works best?
All-purpose flour is ideal for scones. Avoid using cake flour or bread flour, as they will change the texture.
Why use grated frozen butter?
Grating frozen butter allows it to distribute evenly in the dough, creating steam pockets that result in flaky layers.
How do I know when the scones are done?
They should be lightly golden on top and fully set in the center. A toothpick inserted should come out clean or with dry crumbs.
Can I skip the crumb topping?
Yes, the scones will still be delicious with just the glaze or even a sprinkle of coarse sugar.
Are wild blueberries better than regular?
Wild blueberries are smaller and have a more concentrated flavor, making them ideal for baking.
Can I double the recipe?
Absolutely. Just divide the dough into two discs before shaping and cutting to maintain even baking.
Conclusion
These wild blueberry scones are a perfect blend of tender, buttery crumb and juicy berry bursts, all topped with a sweet glaze and optional crumb topping. Whether you’re hosting brunch, prepping a special breakfast, or freezing treats for later, this recipe is a dependable favorite that delivers every time.
