Does anything taste better than a warm, soft, slightly crispy homemade blueberry scone? Served with coffee or tea in the morning, or for an after school snack, these scones are the perfect treat. These homemade blueberry scones with fresh milled flour are crispy on the outside and warm and fluffy on the inside. With bursts of fresh, juicy, blueberries throughout, this is a recipe you don’t want to pass up on.
Blueberries and summer go hand in hand. I love all the yummy blueberry treats that I can create when blueberries are in abundance. From delicious lemon blueberry muffins, to coffee cake, they are an amazing ingredient.
This year we took a quick trip to the west side of Michigan. While there we went blueberry picking at Lakeshore Blueberry Farm, and picked 21 lbs. of blueberries (we froze most of them). This is the same farm we stopped at last year after picking up Annabelle from camp. We love that it is not over commercialized, and the blueberries are cheap. Just $2/lb!
Why You’ll Love these Fresh Milled Blueberry Scones
- They are sweet, but not overly so. This recipe was actually developed when I forgot to put sugar in my muffin recipe (oops). I realized the muffins tasted a bit like scones, so knew I needed to create a real scone recipe
- The outside is lightly crispy, while the inside stays fluffy, filled with blueberries bursting with juice.
- It uses simple pantry ingredients.
- You can use frozen or fresh blueberries.
Ingredients in Whole Grain Blueberry Scones
- Fresh milled soft white wheat: the fresh milled flour gives the scones a wonderful slightly nutty flavor. You can use all purpose flour by using slightly more flour than called for in the recipe.
- Baking powder: leavening agent that helps give scones a light rise
- Salt: to add flavor
- Egg: adds richness
- Blueberries: frozen or fresh both work
- Sugar: adds sweetness
- Frozen butter: helps create flaky layers, as well as give them an airy rise
- Buttermilk: works with the baking powder to create a light and airy texture
- Vanilla: adds warm notes, try making your own for something really great
- Cream: to brush on top of the scones before baking
- coarse sugar: to sprinkle on top of scones before baking
Why Soft White Wheat Works for Scones
- Soft white wheat has a lower protein content than hard wheats
- It produces baked good with a softer crumb, even without sifting
- It has a mild flavor, so the other flavor in the baked goods can stand out
- It is perfect for biscuits, cookies, cakes, and other tender baked goods
How to Make Blueberry Scones with Fresh Milled Flour
These scones are so simple to make, and the results are amazing. Like my graham cracker recipe, be sure to freeze the butter prior to grating it into the dough. This ensures the butter is super cold. Using frozen butter will help keep the scones light and fluffy.
The fresh milled soft white wheat flour helps to give the scones a slightly nutty flavor while still create a light and airy scone.
Mix the dry ingredients together
Mix together the flour, sugar, baking powder and salt.
Grate in butter
Use a box grater to grate the frozen butter into the dry ingredients. Cut in the butter until it resembles course sand.
Add the blueberries
Add the blueberries to the dry ingredients.
Combine the wet ingredients
Mix the buttermilk, vanilla, and egg together.
Stir the wet ingredients into the dry and form a round
Make a small well in the center of the dry ingredients, pour the wet ingredients into the well and stir until a dough forms. Form that dough into a round, cut into wedges, and chill for thirty minutes.
Separate the scones onto a baking sheet
Separate the scones, and place on a baking sheet. Brush with heavy cream and sprinkle with coarse sugar.
Bake
Bake the scones at 425℉ for 20 minutes.
If you love baking with fresh milled flour be sure to check out my honey whole wheat sandwich bread, or my fresh milled sourdough boule.
Ingredients
Method
- Preheat oven to 425℉.
- Mix together the flour, sugar, baking powder and salt.
- Use a box grater to grate the frozen butter into the dry ingredients. Cut in the butter until it resembles course sand.
- Add the blueberries to the dry ingredients.
- Mix the buttermilk, vanilla, and egg together.
- Make a small well in the center of the dry ingredients, pour the wet ingredients into the well and stir until a dough forms. Form that dough into a round and put in the fridge for thirty minutes.
- Separate the scones, and place on a baking sheet. Brush with heavy cream and sprinkle with coarse sugar.
- Bake the scones at 425℉ for 20 minutes. Cool slightly and enjoy.
Tips for the Perfect Fresh Milled Scones
- Keep all the ingredients cold (hence the frozen butter). If things start to get warm pop it in the fridge for 10 minutes or so
- Do not over mix the dough. You want to mix until it just comes together. Over mixing causes denser scones
- If using frozen blueberries don’t defrost. Dry them off slightly with a paper towel before using in your dough.
- Do not skip the chilling step before baking. Baking the cold dough helps to create those flakey layers.
Questions about Homemade Blueberry Scones
How do I store homemade blueberry scones?
Store scones at room temperature in an airtight container for up to 3 days. If they lose some of their outside crispiness re-warm them in an oven at 350℉ for 5-10 minutes.
Can I freeze these scones?
Yes you can. After they have completely cooled place them in an airtight container and store in the freezer for up to 3 months. Reheat at 350℉ until heated through.
Do I have to use frozen butter?
While butter from the fridge would work, frozen is best as it is less likely to melt while cutting it in. You want small clumps of butter, since those are what help give you a light and airy scone.
Should I use fresh or frozen blueberries?
Both work in this recipe. If using frozen do not defrost prior to using. Just pat off any excess moisture before using.