Bakery-Style Wild Blueberry Scones with Crumb Topping: Your Ultimate Homemade Recipe
I’m absolutely captivated by these homemade blueberry scones! They’re incredibly fluffy and tender, offering a delightful burst of sweet blueberry flavor in every single bite. And that irresistible crumb topping? It’s pure perfection. If you’ve ever loved my blueberry crumb top muffins, then you know these scones are destined to be your next obsession!
After years spent perfecting recipes in professional bakeries, I can confidently say that these are the kind of scones you’d happily pay a premium for at a high-end café. But the most wonderful part? You can recreate this gourmet experience right in your own kitchen, any time you desire.
These blueberry scones share the same delightfully moist and tender texture as my popular raspberry scones, but with the added vibrant flavor of fresh blueberries. If you’re seeking a classic scone experience with a twist, these are truly exceptional.
And for those moments when you’re craving something savory, my bacon cheddar scones are just as simple to make and equally delicious, proving that scones can be versatile for any palate.
Why These Wild Blueberry Scones Are a Must-Try
What sets these wild blueberry scones apart from the rest? It’s a combination of expert baking techniques and carefully selected ingredients that result in an unparalleled taste and texture. Each scone boasts a golden, crunchy crumble top that gives way to an incredibly soft, buttery interior dotted generously with juicy, sweet-tart wild blueberries. Unlike many dry and crumbly scones you might encounter, these are designed for maximum moisture and tenderness.
- Perfect Texture: They’re not just moist; they’re melt-in-your-mouth tender with just the right amount of flakiness. The secret lies in using frozen butter and cold ingredients, preventing the butter from melting too quickly and creating those desirable pockets of steam during baking.
- Explosive Blueberry Flavor: We specifically recommend wild blueberries for their intense flavor and smaller size. When frozen, they distribute beautifully throughout the dough without bleeding too much, ensuring a vibrant burst in every bite.
- Irresistible Crumb Topping: The buttery, sugary crumb topping adds a wonderful textural contrast and an extra layer of sweetness that elevates these scones from good to extraordinary. It’s a signature element that makes them truly bakery-worthy.
- Homemade Elegance: Impress your family and friends with a breakfast or brunch treat that tastes like it came from a gourmet bakery, all made with love in your own kitchen.
Key Ingredients for Perfect Scones
Achieving bakery-quality scones starts with understanding the role of each ingredient. Here’s a closer look at what makes this recipe shine:
- Frozen Unsalted Butter: This is non-negotiable for tender, flaky scones. Grating frozen butter ensures tiny, even pieces are distributed throughout the dough. As the butter melts in the oven, it creates steam, separating the layers of dough and resulting in that coveted flaky texture.
- Cold Heavy Cream: The high fat content in heavy cream contributes to the richness and tenderness of the scones. Keeping it cold is crucial, as it helps maintain the butter’s solid state, further enhancing flakiness.
- Wild Blueberries (Frozen): While fresh blueberries can be used, frozen wild blueberries are highly recommended. Their smaller size prevents them from sinking to the bottom of the scones, and their concentrated flavor delivers a more intense burst of fruitiness. Using them frozen also helps keep the dough cold.
- All-Purpose Flour: The foundation of our scones. Proper measurement is key! See our notes below on how to measure flour accurately to avoid dry, dense scones.
- Granulated Sugar & Light Brown Sugar: Granulated sugar sweetens the dough, while a touch of light brown sugar in the crumb topping adds a deeper, caramelized note.
- Baking Powder & Fine Sea Salt: Baking powder provides the necessary lift, making the scones light and airy. Fine sea salt balances the sweetness and enhances all the flavors.
- Vanilla Paste or Extract & Whole Milk (for Glaze): These simple ingredients create a smooth, delicious vanilla glaze that adds a final touch of sweetness and elegance.
Let’s Make Them! A Detailed Step-by-Step Guide
1
Make the crumb topping and keep it in the fridge until ready to use. This buttery, sweet crumble is optional but highly recommended for an extra layer of texture and flavor, just like on my beloved blueberry crumble cake! Ensure it’s cold so it bakes up crisp.
2
Make a well for the heavy cream. After combining your dry ingredients and grated frozen butter, create a hollow in the center of the bowl. Pour the cold heavy cream into this well. Use a rubber spatula to gently mix the dough, bringing the dry ingredients into the wet. Avoid overmixing, as this can lead to tough scones.
3
Pull the dough apart. Once the dough is mostly hydrated but still has some dry flour patches, use your hands to gently scoop and let the dough fall through your fingers, breaking up any large clumps. This minimal handling helps develop gluten less. Add the frozen blueberries at this stage and continue gently mixing until just combined. Then, chill the dough in the fridge for 15 minutes to firm up the butter and relax the gluten, ensuring a tender scone.
4
Form into a circle, then cut cleanly with a knife or bench scraper. Gently press the chilled dough into an 8-inch round on a lightly floured surface. When cutting your scones into triangles (or using a round cutter), always press straight down. It is crucial *not* to twist the cutter, as twisting can seal the edges of the scone dough, preventing it from rising properly and resulting in a dense, rather than flaky, scone.
Looking for more delightful bakery copycat recipes to try at home? My family absolutely adores it when I bring my moist sour cream blueberry coffee cake to brunch. They’re especially obsessed with its incredible cinnamon streusel topping!
5
Chill and bake! Carefully place your cut scones on a parchment-lined baking sheet. Evenly distribute the cold crumb topping over the top of each scone. Then, chill the entire tray in the fridge for another 15-20 minutes while your oven preheats. This final chill is vital for a tall, flaky rise.
6
Bake and top with vanilla icing. Bake until the scones are golden brown and the crumb topping is deeply golden and crunchy. Let them cool completely on a wire rack before drizzling generously with your homemade vanilla or lemon glaze. Or, if you prefer, enjoy them simply as is with a dollop of clotted cream or a smear of butter!
Pro Tips for Scone Success
Even though this recipe is designed to be straightforward, a few key tips can elevate your homemade blueberry scones from good to truly extraordinary:
- Keep Everything Cold: This is the golden rule for great scones. Cold butter and cold cream prevent the butter from melting before baking, which is essential for flakiness. The repeated chilling steps are vital.
- Don’t Overmix: Overmixing develops gluten, leading to tough scones. Mix until just combined, even if a few flour streaks remain. Less is more when it comes to scone dough.
- Measure Flour Accurately: Too much flour is a common baking mistake. Use a kitchen scale for the most precise measurement (grams are best!). If you don’t have a scale, use the “spoon and level” method: spoon flour into your measuring cup, then level it off with a straight edge. Never scoop directly from the bag.
- Handle Gently: Once the wet ingredients are added, handle the dough as little as possible. Your hands’ warmth can melt the butter.
- Cut Cleanly: When cutting, press straight down with a sharp knife or bench scraper. Twisting can seal the edges and inhibit the scones from rising properly.
- Use Frozen Wild Blueberries: As mentioned, wild blueberries offer superior flavor and size. Using them frozen helps maintain the cold temperature of the dough and prevents them from bleeding excessively into the dough.
Variations & Serving Suggestions
While these wild blueberry scones are perfect as is, you can always customize them to your liking:
- Other Berries: Feel free to swap blueberries for other frozen berries like raspberries, blackberries, or a mixed berry blend.
- Citrus Zest: Add 1-2 teaspoons of lemon or orange zest to the scone dough for a brighter flavor profile. A lemon glaze would also be fantastic!
- Spices: A pinch of cinnamon or nutmeg in the dough can add a warm, cozy touch.
- Different Glazes: Instead of vanilla, try a lemon glaze (powdered sugar + lemon juice) or an almond glaze (powdered sugar + almond extract + milk).
These blueberry scones are truly versatile! Serve them warm with a dollop of clotted cream, your favorite fruit jam, or simply with a cup of coffee or tea for a perfect breakfast or afternoon treat. They also make an exquisite addition to any brunch spread.
Still have extra blueberries in your fridge or freezer? You absolutely must try my super moist blueberry filled cupcakes for a sweet, fruity dessert, or whip up some homemade toaster strudels with blueberry filling—they’re even better than anything you’d find at the store!
Frequently Asked Questions (FAQ)
Q: What kind of blueberries are best for scones?
A: For the absolute best flavor and texture, we highly recommend using frozen wild blueberries, like Wyman’s. Their smaller size and concentrated flavor provide a superior blueberry punch compared to larger, cultivated blueberries. Using them frozen also helps keep the dough cold and prevents excessive bleeding.
Q: Can I use fresh blueberries instead of frozen?
A: Yes, you can use fresh blueberries, but they might release more moisture and could cause the dough to be slightly softer. If using fresh, make sure they are well-dried and consider tossing them lightly in a teaspoon of flour before adding to the dough to prevent them from sinking.
Q: How do I store leftover blueberry scones?
A: Keep leftovers in an airtight container at room temperature. To maintain their softness, you can add a paper towel or a slice of bread to the container to absorb any excess moisture. They will stay fresh and tender for 2-3 days.
Q: Can I freeze these scones?
A: Absolutely! These scones freeze beautifully. For best results, freeze them *before* baking, after you’ve topped them with the crumb. Flash-freeze them on a baking tray until solid, then transfer them to an airtight freezer bag or container. When you’re ready to bake, you can bake them straight from the freezer; just add an additional 3-5 minutes to the baking time.
Q: Why are my scones dry or tough?
A: Dry or tough scones are usually a result of overmixing the dough or using too much flour. Always measure your flour accurately, preferably with a kitchen scale. When mixing, stop as soon as the ingredients are just combined, even if there are a few streaks of flour remaining. Gentle handling is key to a tender scone.
Q: Can I prepare the scone dough ahead of time?
A: Yes! You can prepare the dough, cut the scones, top them with crumb, and then chill them in the fridge overnight. This is a great make-ahead option for fresh-baked scones in the morning. For longer storage, freeze them as described above.
If you tried this amazing wild blueberry scone recipe or any other recipe on my website, please let me know how it went in the comments section below; I absolutely love hearing from you! Also, while you’re there, don’t forget to leave a star rating to share your experience! You can also tag me on Instagram or Facebook so I can see your delicious creations!
Wild Blueberry Scones
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Ingredients
Crumb Topping
- 1/3 cup + 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon light brown sugar
Blueberry Scone Dough
- 4 tablespoons unsalted butter, frozen
- 1 cup frozen wild blueberries
- 1 cup + 1 tablespoon cold heavy cream, 247 g
- 2 cups all-purpose flour, *See notes below for measuring*
- 1/4 cup granulated sugar
- 2 3/4 teaspoons baking powder
- 1 teaspoon fine sea salt
Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 2-3 tablespoons whole milk
Instructions
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Line a sheet pan with parchment paper. Set aside.
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To make the crumb topping, combine the crumb ingredients. Keep in the fridge until ready to use.1/3 cup + 1 tablespoon (50 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 3 tablespoons (42 g) unsalted butter, 1 teaspoon (12 g) light brown sugar
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Grate the frozen butter in one bowl. Measure the wild blueberries in another. Keep both in the freezer until ready to use. Measure the heavy cream in a third bowl and refrigerate it until ready to use.4 tablespoons (56 g) unsalted butter, 1 cup + 1 tablespoon (247 g) cold heavy cream, 1 cup (120 g) frozen wild blueberries
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In a large bowl, combine the flour, sugar, baking powder, and salt in a large bowl. Whisk in the frozen grated butter.2 cups (260 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 3/4 teaspoons baking powder, 1 teaspoon fine sea salt
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Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When almost combined but some flour pockets remain, add in the frozen blueberries. Continue gently mixing until all of the dough is hydrated. Then, chill the bowl in the fridge for 15 minutes.
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Once rested, dump the dough onto a lightly floured surface and gently press the clumps into an 8” round. Cut into 8 scones and place each onto a parchment-lined baking tray. Top with the crumb topping. The crumb topping will be cold, you will need to break it up into small pieces before using!
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Then, chill the tray in the fridge while the oven preheats to 400°F/205°C.
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Bake for 15-20 minutes, until the crumb topping and edges of the scones turn golden brown. Let the pan cool on a wire rack while you make the glaze.
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Whisk together the powdered sugar, vanilla, and milk. Adjust with more milk or powdered sugar as needed.1 cup (120 g) powdered sugar, 1 teaspoon vanilla paste or extract, 2-3 tablespoons whole milk
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Once cool, spoon the glaze over the tops of the scones. Enjoy!
Video
Notes
Storage/freezing: Keep leftovers in an airtight container with a paper towel or slice of bread to absorb excess moisture. They will stay soft for 2-3 days! I recommend freezing them after you top them with the crumb. Flash-freeze them on a baking tray, then transfer them to an airtight container. They can be baked straight from the freezer, adding 3-5 minutes to the baking time.
Blueberries: Wild Maine blueberries (like Wyman’s) are my only recommendation for the best blueberry scones! Fresh or regular-sized frozen blueberries can be used but will not give the same punch of blueberry flavor.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.