Looking for a recipe for easy blueberry scones? These scones are tasty and quick to make — perfect for busy moms on-the-go.
This scone recipe is great for any occasion – from brunch to after-school snack or afternoon tea – and can be easily adapted to meet different dietary needs.
The combination of grass-fed butter and cream, pastured eggs, and fresh blueberries makes a healthy and delicious treat that everyone will love. We are also using sprouted flour which is much healthier than regular white flour.
Get your ingredients, preheat the oven, and let's get baking these yummy scones.
Why Make These Blueberry Scones
Nobody loves a delicious treat quite like your family. Kids will love helping to make these easy blueberry scones with vanilla icing.
Not only are they a great way to spend time in the kitchen together, but they're also a delicious snack or after-school treat for everyone.
You can add refined white sugar or, better yet, use coconut sugar for a healthier option.
What's more, the recipe is simple and doesn't require any fancy kitchen equipment – all you need is a large mixing bowl, small mixing bowl, cutting board, dough scraper or chef's knife, baking sheet, parchment paper or silicone baking mat, and pastry brush.
The end result of this recipe is sure to satisfy everyone! The scones are lightly spiced with ground cinnamon and the vanilla icing adds sweetness that pairs perfectly with the tartness of the blueberries. They make a wonderful breakfast choice or can be served at tea parties or brunches - they're much easier than making breads or muffins.
Regardless of whether you choose to serve them warm out of the oven or chilled from the fridge, you'll definitely want to try out these easy blueberry scones with vanilla icing.
Healthier Ingredients: Why These Blueberry Scones are More Nutritious
Kids love treats, and moms want them to be happy. But we also want them to be healthy.
So in this recipe, I'm showing you how to substitute healthier ingredients to increase the nutrition.
Pastured eggs are so much healthier than factory-farm eggs. They are higher in vitamins, minerals, and antioxidants. This is because the chickens get access to grass and sunshine.
Additionally, they are a better source of omega-3 fatty acids which can help to reduce inflammation and improve heart health.
Pastured eggs also contain more beta carotene which is important for eye health, as well as lutein, which helps to protect against age-related vision problems.
Blueberries are packed with nutrition. They are an excellent source of vitamins A and C, as well as antioxidants which can help protect against cancer and heart disease.
Additionally, blueberries contain polyphenols which have been linked to lower blood sugar levels.
Blueberries are also a good source of dietary fiber, helping to regulate digestion and improve gut health. Furthermore, they are low in calories but high in flavor, making them a great addition to any baked good.
Blueberries are pretty heavily sprayed with pesticides, so you will want to use organic blueberries if you can.
The all-purpose flour used in this recipe is a great choice for making scones. It's easy to work with, has the right balance of protein and starch, and gives the dough structure without being too dense or heavy.
This allows the baked scones to remain light and airy while still holding their shape. Using high-quality all-purpose flour ensures that these scones have a nice texture and will bake up perfectly every time.
Ideally, we want to use whole wheat flour in our scones because it is more nutritious than all-purpose (white) flour. I don't recommend using whole wheat flour unless it is sprouted or soaked.
If you find that it is too heavy in this recipe, you can use half sprouted flour and half all-purpose flour.
Aluminum-free Baking Powder
Baking powder helps the dough to rise without adding any extra weight or heaviness. This makes the scones light and fluffy, with a perfect texture.
Aluminum-free baking powder is the best choice for making scones. Unlike traditional baking powders which contain aluminum, this type does not and is therefore more natural and healthier.
Making substitutions to this scone recipe is easy and can help to make the dish suitable for different dietary needs.
- Gluten-free: You can use a gluten-free all-purpose flour blend in place of traditional all-purpose flour for those who are unable to tolerate gluten.
- Dairy-free: If you have a dairy allergy, you can use refined coconut oil instead of grass-fed butter. Use coconut milk instead of the heavy cream or milk.
- Egg Allergy: Switch out the pastured egg for an egg substitute if you have an egg allergy.
- Whole Wheat Flour: Use sprouted flour instead of white flour for an even healthier scone.
- Coconut Sugar: Use coconut sugar instead of refined white sugar to add more minerals and nutrients to your scones. No one will know the difference!
- Use Frozen Blueberries Instead of Fresh: Use frozen blueberries if you can't find fresh blueberries. Organic is ideal, but do the best you can.
- Other Fruits: You can also use other fruits such as raspberries, strawberries or blackberries instead of blueberries.
These simple substitutions will help to create delicious and nutritious scones that everyone can enjoy.
How to Make Easy Blueberry Scones with Vanilla Icing
I'll show you step by step how to make them with photos... or you can jump down to the printable recipe.
Start by combining the flour and dry ingredients in a large mixing bowl. Then mix together the wet ingredients in a small bowl.
Finally, combine everything together loosely, along with the fresh or frozen blueberries. Don't overmix; you want to keep the blueberries intact.
Transfer the dough onto a floured cutting board or on the counter, and with floured hands, shape the dough into a large circle.
Using a dough scraper or a chef's knife, cut the circle into 8 triangles.
Preheat the oven and line a baking sheet with parchment paper or a Silpat baking mat.
Transfer the wedges onto the baking sheet.
Using a pastry brush, lightly top with cream and a little sugar.
Bake, let cool, and brush with icing.
These scones will keep at room temperature for a couple days, or in the fridge for 5 days. Or you can freeze them for later.
When baking scones, it’s important to keep the dough cold, which is why you want to stick it in the fridge after mixing and shaping.
This is also why I recommend using frozen butter. This will help to ensure that the butter remains solid and creates steam in the oven which is necessary for light, fluffy scones.
Additionally, you should avoid over-mixing the ingredients, as this can break the blueberries and lead to a tough, hard texture for the dough.
Ideally, use fresh blueberries instead of frozen for the best flavor and texture.
Finally, when shaping the scones before baking, make sure that they are relatively uniform in size so that they will bake evenly.
Following these tips will help you create perfect scones every time.
Recipe: Easy Blueberry Scones with Vanilla Icing
Easy Blueberry Scones with Vanilla Icing
This is a basic scone recipe you can use for different varieties of sweet or savory scones. Scone dough can be made ahead; chill in the fridge. If making right away, chill the dough for at least 15 minutes prior to baking.
Makes 8 scones
Nutrition information: Calories: 286 kcal; Carbs: 21.9 g; Fats: 17.7 g; Protein: 5.6 g
Flour, all purpose, or sprouted flour (2 cups, plus more for work surface)
Sugar (1/2 cup, plus a little extra to sprinkle on top)
Baking powder, aluminum-free (2 1/2 teaspoons)
Cinnamon, ground (1 teaspoon)
Sea salt (1/2 teaspoon)
Butter, grass-fed, unsalted, frozen (1/2 cup)
Heavy cream, grass-fed (1/2 cup, plus a couple tablespoons for brushing the tops)
Egg, large, pastured or organic (1)
Vanilla extract (1 1/2 teaspoons)
Blueberries, organic, fresh or frozen (1 cup)
- In a large mixing bowl, add the flour, sugar, baking powder, cinnamon, and salt and stir to combine.
- Cut the butter up into half-inch pieces.
- Add butter pieces to bowl.
- Mix together until you get what looks like crumbs or small peas.
- In a small bowl, whisk together 1/2 cup heavy cream, 1 egg, and vanilla extract.
- Add the heavy cream mixture to the flour mixture in the large bowl.
- Add the blueberries to the bowl.
- Lightly mix together until just combined. Don't overmix; you want to keep the blueberries intact.
- Transfer to the counter or a cutting board.
- With floured hands, work dough into a rough ball. It will be sticky. If it’s too sticky, add more flour. If it seems too dry, add a tad more heavy cream.
- With your hands, press into an 8-inch circle shape.
- With a sharp knife or bench scraper, cut the dough into 8 wedges.
- Line a baking sheet with parchment paper or silicone baking mat.
- Transfer scones to lined baking sheet.
- Brush the scones heavy cream and sprinkle with sugar.
- Refrigerate for at least 15 minutes.
- Preheat oven to 400°F.
- Bake for 25 minutes or until lightly browned on top.
- While the scones are baking, make the icing: (1) Whisk together the powedered sugar, milk or heavy cream, and vanilla extract together. For thinner icing, add more heavy cream or milk. For thicker icing, add a little more powdered sugar.
- Remove scones from the oven and cool for a few minutes before brushing or drizzling with vanilla icing.
- Leftover scones keep well at room temperature for 2 days, in the refrigerator for 5 days, or you can freeze for months.
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