This is an exercise in restraint. I made Blueberry Scones without bacon, without lemon zest, without goat cheese, without toasted coconut flakes, without white chocolate chips.
Ok… the more things I mention, the more things I want to shove into these precious breakfast treats. No, Joy. Just let a Blueberry Scone be what it is.
I have a history of additions as evidenced by these Feta and Chive Sour Cream Scones and Peach Cobbler Scones (ooh summer…).
Ps. Ok… so I added a bit of maple and a touch of nutmeg to these biscuits. These aren’t fancy additions… they’re mostly staples in my life. I carry a jar of maple syrup in my purse. I have nutmeg in my pocket. Totally normal. No big deal.
Once you’ve made one scone, you’ve made them all. That’s almost true.
This is where we marry cold butter and dry ingredients. I use my fingers to break the butter up into the flour. Maple syrup and buttermilk are on the sidelines for future support.
While breaking the butter into the flour, I realized I forgot an egg. Ok… I also forgot to add salt.
This was pre-coffee scone making. That’s just begging for disaster.
Wet ingredients are combined with dry ingredients. A big spoon will bring it all together.
I splurged on fresh blueberries (yea… sometimes this feels like a splurge) for this recipe. You can totally use frozen blueberries, just make sure to thaw and drain them first. Also, with frozen berries, your scones might be a bit more blue.
After a bit of kneading, the scone dough comes together. I leave the rolling pin in the kitchen. Just pressing with my fingers does the job. This is a blessing on mornings when baking comes before caffeine.
Round cutters. Round scones. Blueberries everywhere.
You know how Jennifer Aniston looks effortlessly beautiful in just a jeans and t-shirt? It’s true. Think about it. She’s gorgeous. These scones rival her fresh face in tender deliciousness. They’re earnest, are studded with blueberry pockets, and are most tremendous served warm with jam.
Also, a quick FYI… yea, people are still talking about Jennifer Aniston. Be cool. Get at these scones.
Maple Blueberry Scones
makes about 12 scones
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of freshly grated nutmeg
3/4 teaspoon salt
3/4 cup cold unsalted butter, but into small cubes
1 large egg, lightly beaten
2 tablespoons pure maple syrup
3/4 cup cold buttermilk
1 cup fresh blueberries (you can used thawed and drained berries from the freezer although the scones will have a more purple color)
3 tablespoons buttermilk for brushing the tops of the scones before baking
granulated sugar for sprinkling on top before baking
Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, baking powder, baking soda, pinch of nutmeg, and salt. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes. In another bowl, combine egg, maple syrup, and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the blueberries.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps. Place on an ungreased baking sheet. Brush lightly with buttermilk and sprinkle with granulated sugar. Bake for 15-18 minutes or until golden brown on top. Serve warm. Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.
sinaasappeljetzt
Best scones recipe I’ve ever tried! I loved all about them – the flavours (maple – blueberries – nutmeg – no lemon!), the fact that they were not overly sweet, the texture, and: I’ve never before found a dough for scones that was so easy to handle. Thank you so much, Joy!
Graham
Sooooo good! Just made these and they’re pretty heavenly. Yum.
Fiona
can i substitute the maple syrup with honey?
thediariesofafoodie
Made these today and they were great! However, I the maple syrup flavor doesn’t really stand out in this recipe.
Morgan, a novice baker and curious student
Just transferred them to a container for storing–I’m shocked there are any left– and they looked so tempting, I had to take another bite. My goodness gracious, these things are divine.
Morgan, a novice baker and curious student
I just tried this recipe, and though they did not come out looking as sophisticatedly composed as your lovely scones, they came out pretty darn good if I may say so myself. I thawed some frozen berries and was afraid that they would cause the dough to become too mushy, so I was extra careful when folding them in and rolling out the dough. The color bled a tad bit, but not nearly as much as I’d feared, sending me a huge sigh of relief. The end result was a savory, buttery, and rich scone balanced by the slight moistness of the berries and sweetness of the sugar atop. As you bite into the crispy outer crust, the warmth and richness engulf your senses and send you through a roller coaster of different emotions, spanning from elation to desire to anxiousness. These buttery, fluffy pillows sent from above were perfectly complemented by a fresh cup of cafe au lait.
Overall, I’d deem this recipe a success. I’m definitely trying out more of your recipes. Thanks for sharing, Joy.
mindytrue
I just made these and they were fantastic! This will be one of my new favorite scone recipes, I’m sure. Thanks for the easy instructions and great pictures!!!
Jenna
I swapped out blueberries for strawberries and threw in some chocolate chunks to bring this tea-time star to the dessert menu! Swoon worthy. Thanks for sharing! <3
p.s. Now all i've eaten today is spinach and a scone. Potentially more than one.
sandra
such pretty scones. I love Jennifer Aniston, so talk away.
Chloe
Hello Joy, my name is chloe. I love all of your recipes, and you seem to be an amazing person. I would really like some advice. I am an aspiring baker, and I would love to begin doing cakes now. But I don’t know how to advertise myself. Do you have any ideas?
Frankie
So delicious, this one. I got a bit fancy and brushed the tops maple syrup before going in the oven and yum. Like candy!
Ellie
Oh man! These were amazing. Thank you!
Nazilla
3/4 cup of butter is equivalent to how many grams? Sorry but we don’t measure quantities of butter in cups in Australia. Your scones look lovely n I’d love to bake them
Molly
Hello! I am going to make your blueberry scones this afternoon, and was wondering at what stage could I freeze them? I will never be able to finish them off myself (well..let’s be honest, I probably could…but shouldn’t) and would love to freeze them and reheat them at a later day…..suggestions? thanks!
Paola Parsons
Freeze after baking. Wrap them in parchment and place in a ziplock bag.
Lauren
These bake up so simple and fresh and flaky! And I love using maple syrup in the place of sugar – it just seems so fresh.
Sarah
Made these yesterday morning for Easter! They came out tasting exactly like a buttery biscuit rather than like a nice, dense scone (though they were delicious nonetheless) – did you have the same experience? I didn’t alter any ingredients or the way in which it’s blended/kneaded/baked etc. :)
joythebaker
i’ve never heard buttery biscuits expressed as a problem.
Alison D
These turned out amazing! Thanks for the post.
Omar
It wasn’t until these were baked that I realized there was no sugar besides the tiny amount of maple syrup! Shocking.
If I had to do it over I think I would add some sugar… Otherwise, they were very nice topped with sorghum syrup.
Karen
I adore scones. These look like some others I found and really liked:
http://www.funnytummycafe.com/2013/03/18/vegan-scones-two-ways/
Yum!
Nastassja
These are now on my baking-to-do list!
Thankyou for giving me food-porn to procrastinate with whilst I’m studying for finals!
N
x
Carol in the OC
Ooooo, yum! These look divine. They are next on my list. Hey Joy, did you ever make anything with the Biscoff that I gave you at the Huntington Beach book signing?
Maggy
ugh this sounds divine. Even the WORD scone is a perfect blend of welcoming and classy.
Almudena
mmm… tienen una aspecto estupendo!!! Me gusta tu blog
Rossella
Hi Joy! I made this scones yesterday and I had a really hard time making them. I used defrosted berries…..a total MESS! I couldn’t knead the dough without squishing the berries. I got so frustrated. So I just pressed the dough together, cut it and baked. To my surprise the result wasn’t that bad, actually my husband really loved them. My advise is to use still frozen berries. that’s what I’ll do next time. big hugs xxxx
Sarah
These are truly the Jennifer Aniston of scones. And just liek Jennifer Aniston, I would love to see them mid-morning, with a cup of coffee, and a good gossip.
miyafoodblog
this would be perfect for my afternoon tea!
Mara @ Elemental Custard
Yum. I am making these as we speak.
Just wondering though- whenever I use fresh fruit they tend to mush and squish and become a huge mess in my dough when I mix them in. How did you get them to incorporate so well! I followed the directions and they just didn’t cooperate the way yours seem to…
Molly
Your creations make me feel like a master baker…when I’m totally not. Your recipes make my husband happy…and he is picking dessert wise. I just made two of your recipes…this one and one from your cookbook for a bridal shower tomorrow. I cut the scones out in hearts…they looked adorable. Thanks again for your divine recipes.
Sofie T.
Yummm! Do you think I could make these in a toaster oven? I’m visiting my boyfriend in China next month and Chinese apartments don’t come with an oven. :-/
Teresa Pemberton
Just discovered your page.
I now have a “Scones” file on my computer!
So do you think Cheddar and Bacon would work will as a switch-off in the Feta and Chive recipe? Or Strawberries and Cream cheese (minus the chives on that one.)
Emma @ Just Shmying Around
i just found your blog and its adorable! these look divine, i’m tempted to make them tomorrow morning before breakfast… but never before coffee. i’m a terrifying crusty-eyed morning monster before coffee
Amanda
I’m trying to cut refined sugar from my diet and stick mostly to honey and maple syrup, so these scones look awesome! Can’t wait to get my hands on some blueberries.
Caroline @ chocolate & carrots
I love how simple and delicious these scones look! :D
Julie
I just made them ! They are delicious, but a little bit salty.. so maybe just reduce to 1/2 teaspoon of salt.
Otherwise the dough was quite sticky because of the blueberry juice, but you just put some flour and it works :)
Delicious with maple syrup !
Graham davis
I’ve just stumbled upon your site and congratulations it’s full of great info and brilliant photos (I used to be art director at Time-Life and shooting food is not easy).
I have started a small scale publishing company http://www.cookeryclassics.com in order to bring long neglected cookery books back to life as updated editions for iPad.
These are the sort of books that Beryl Patmore from Downton Abbey would have had on her kitchen bookshelf and I would really appreciate your opinion on the three books that we have completed so far. Samples are available to download at iBooks as follows:
https://itunes.apple.com/us/book/mrs.-wilsons-cook-book/id597930000?ls=1
https://itunes.apple.com/us/book/dictionary-of-food/id597926404?ls=1
https://itunes.apple.com/us/book/meat-poultry-fish-shellfish/id597922378?ls=1
I have also started the Cookery Heritage blog to which I hope your readers will contribute. http://www.cookeryheritage.com
Chera
Oh how I love a good scone! The other day I made blueberry crisp scones – inspired by your peach cobbler style scones that I LOVED and the large bowl of extra crumble topping. it was a sandwhich style scone with a crumble topping. So good. Thanks for you inspirations!
Morgan
Do you think the dough could be made and refrigerated a day ahead of baking? Thank you!
Molly from LifesLemons
I’ve never made scones them from scratch before, only from a package. Pretty much the only novelty baked-good that I buy pre-made for some reason….Scones…Weird.
Becca - Cookie Jar Treats
I haven’t made scones in such a long time. And Alton Brown carries a whole nutmeg on his keys, and he is way beyond awesome, so you’re doing something right ;)
Seanna Lea
I love scones. I haven’t made any in months, because they get lost in the fridge and my husband doesn’t eat them as much as I do. I will have to try these and see if the maple brings him in.
Le Citron
So cute ! Good idea !
Marcie @ FlavortheMoments
These scones look thick and beautiful! I’m not a huge scone person, probably because most of the ones are dry and dense. Your scones make me want to make them. I wish I had one right now for breakfast!
Good
I…mmm…I never had a scone in my life. These look Good. Ok when I get home this weekend I’ll make them :) Wish me luck!
Sophie
I had scones last Sunday, they were delicious and have made me want to find a good recipe to try at home. These look fab and I think I will be trying this recipe out Sunday! Xx
Susana DeVoe
I found your blog a couple of months ago through Cupcakes and Cashmere and I’m hooked! I’m coming out of the shadow of being just a reader to comment on these lovely scones. I’m a big scone fan, so this felt like the right time.
Thank you for your lovely work and most of all your humor.
Naina @ STYLE'N
I will need to try these for sure. I think my 5 year old will gobble them up for sure. :)
anna
they’re so so pretty! i’m just gonna add a little…bacon/goat cheese/lemon zest though, since now i can’t get them out of my head :) don’t fight the genius, joy!
Natalie Meteoroid
I am going to go home after this 11 PM shift and make these right away. Then I’m going to clean my bathroom. Then i’ll eat these while watching Walking Dead. You are seriously one of my favourite people that I’ve never met before. I love you lady. <3
Jayne
I will definitely be making these. I have a carton of less than fresh blueberries at the back of my fridge that begs to be used. It would go perfectly here!
Danielle
Add a cup of coffee and you’ve got a perfect breakfast! Can’t wait to make these : ) xo
Jessie S
Joy, I’m wondering how you keep things light. By “things”, I mean doughnuts, Beignets, etc. My dough always seems tough and then it’s like frying a chunk of ciabatta. What’s happenin? What am I doing wrong here? I don’t even feel like I’m “overmixing” or anything… but am I? Is that the issue, here? HELP A SISTA OUT!?
http://wp.me/38DGE
Elizabeth
Hooohhh man. This weekend for sure! Thanks for the recipe and lovely photos!
Elizabeth
Can I ask what jam you paired with the scones?
Andrea
Joy, I love reading your blog! Sometimes, reading a new post simply makes my day so much better! Quick question for you: what do you usually do with all the amazing food you bake or cook? Do you give some away to friends/family/etc.?
Zara
I never read your blog hungry because of posts like these! I’m still making your sour cream & chive scones like crazy but these are going on my to-do list once I’m ready to move on- thanks Joy!
tracy {pale yellow}
a perfectly restrained scone, lovely for breakfast or anytime!
robyn @ the freckled pie
totally normal additions to gorgeous blueberry scones. you always make me want breakfast. :*
anna
yommmmmm…. your pictures make me smile and dream and drool a little. okay, a lot.
Emilia
Uhm, mega deliciousness here. These scones look perfect, the addition of maple makes them a touch more interesting than a traditional blueberry scone (which is already, in my opinion, pretty perfect). You’re right, they do seem like Jennifer Aniston in casual clothes.
And I’m mega impressed you can even think to make scones before your morning coffee. It would never even cross my mind ;)
Ashley @ Wishes and Dishes
I could really use one of these right now :)
Liz
I literally made blueberry scones yesterday morning too! My recipe is close to yours but I left out the nutmeg and maple syrup and added vanilla instead. Oh and I use a grater to grate in my frozen butter – it’s easier to mix that way (in my opinion!) These look so delicious!
Lindsey
that scone looks amazing! i make a similar scone but i use for almond flour and almond milk buttermilk. sometimes i wish my stomach would tolerate butter! i really miss its flakiness in baked goods such as scones.
Tracy
“I carry a jar of maple syrup in my purse. I have nutmeg in my pocket.” bahaha I love it!
Janet A.
For all of us non-milk/non-soy peeps,
To make “buttermilk” use any non-dairy milk such as almond milk or rice milk:
1 Tablespoon of lime juice, white vinegar or apple vinegar into a I cup liquid measuring cup and then add enough non-dairy milk to make 1 cup. Let stand for 5 to 10 minutes. Voila. Non-dairy buttermilk.
I’ve never had any problems with de-milking any of Joy’s recipes.
CateyLou
Joy these look amazing! I absolutely love your blog. Question – do you think I could substitute honey or agave for the maple syrup? I am not a big maple fan!
Elizabeth
I just saw Jennifer A’s new commercial. I must have a girl crush on her too. Her in jeans and a T-shirt. Come On!!!!
And yes your scones look to die for. I can smell them from here!!!!
Becky @ Olives n Wine
I’m a huge scone lover. I like how you kept them simple. Just plain, ol’ blueberry scones. Delish.
dixya @ food, pleasure, and health
i loveee scones of any kind- these look perfect like Jennifer Aniston (I love that woman) its just something about that buttery, flaky aspect- addicting stuff. BTW I heard your podcast this weekend and its so much fun listening to you talk Joy :)
Gerry @ Foodness Gracious
I would have needed somebody to pry a lemon from my fingers before I zested that sucker and added it. But kudos to you for sticking to just blueberry! I just posted a goat cheese and date scone recently so I know how easy and fun it is to pimp a scone :)
Candice
Alton Brown often talks about how he carries a nutmeg in his pocket, so you’re in good company. :)
These look amazing – and I was totally craving scones this weekend. Looks like I’ll have to make these soon!
Caroline @ Pink Basil
oooo I love that the scones are in a biscuit shape instead of the usual triangle. Somehow it makes them cuter…
Kristina
I thought about scones for about 20 of my 45 minute commute into work this morning. Clearly you read my mind. Looking forward to some weekend scone goodness.
mary @ B&G JOURNALS
yum, been nibbling on LOTS of blueberries lately, not sure they would make it to the recipe part before i gobbled them up raw :)
case-and-point: http://instagram.com/p/WFWJtmi0NN/
Heather
These are beautiful! I can’t wait for summer produce prices and to stockpile on blueberries. My winter stash is looking mighty depleted.
Katrina @ Warm Vanilla Sugar
Mmm these look so yummy!
allie@sweetpotatobites
mmm i love blueberry scones! this recipe looks easy to make too which is great :) perfect breakfast.
Heather
I loved those chive scones! Those were the first things I had made from your blog :) Oh I love blueberries, def. a weekend bfast, can’t wait !
Stefanie @ Sarcastic Cooking
Oh, Jen is soo effortless. Sometimnes I try and pull off that look and then notice a slight bulge under my white tee shirt from my muffin top…. sooooo not Jen An! Anyway, these are great scones. Perfect and simple.
Shasta
YUM! Those look absolutely fantastic!
Abby
These look awesome. Kudos for carrying maple syrup in your purse! Restaurants can’t be trusted to always carry to real stuff…my dad raised me to be a maple syrup snob.
Dana
I carry a nutmeg around in the little pocket of my jeans too!
joythebaker
it’s good luck, right?
Dana
That’s what I tell people and they think that I’m crazy. But what else are you supposed to do when you want to make french toast the morning after a late night in a friend’s apartment with out it?
Holly
I could totally go for blueberry and goat cheese scones. I wish my husband liked blueberries. :(
erin @hooleywithaz
haha, i know what you mean with fresh blueberries feeling like a splurge. i’m a big believer in buying only what’s in season (other places, i live in the tundra, so our season is short), so i rarely get to enjoy fresh ones, but i have to do it sometimes!
Christine @ 24 Carrot Kitchen
Oh, can’t wait to make these blueberry scones! I will pair one (or two!) with a lovely cup of tea. Wonderful!!
Ashley
These would go perfect with a chilly Sunday morning and a mimosa!!
Michael
I was just telling my parents this weekend how much I was craving scones. Yep – I need to make these. Maple and blueberry are two of my favorite flavors. And being from Vermont, we’ve got plenty of real maple syrup!
Danielle
These look delicious! I’m hoping the that we get a snowstorm in VA this week so I can make them :)
Kristine
Won’t you crush the blueberries during the kneeding process?
joythebaker
not really… and it’s ok if there are a few crushed berries. kneading scone dough is much more gentle than kneading a yeasted dough.
Lisa
Jennifer Aniston really Joy?!
joythebaker
one hundred percent.
Gina
If you use frozen berries, it helps decrease purple in the dough.
joythebaker
not exactly.
bakerkat
They look so yummy. Great pictures too.
Vickie
oooh, they look wonderful, I’ve been thinking about scones…
Averie @ Averie Cooks
Love that you made them free from zest, bacon, coconut, etc. and just kept them pretty a la natural. Blueberries and maple sound like all you need – and they’re beautiful!
Dayanna
these look amazing and with a cup of early grey … too good!!! I have all the ingredients except buttermilk… do you think i could get away with using greek yogurt instead (it needs to be used up)?
Dana
I always use yogurt in scones. I think it makes them fluffier. Just thin it out a little with milk!
Lexi {Whisking It}
These look too fantastic! And I have a cup of blueberries in my fridge… was looking for something to do with them Yuummy.
Melanie
Lurve scones. Easier to make than you’d think from the taste and on a rainy Sunday morning with fresh jam and a pot of tea? Perfection. Can’t wait to try these. But I might add the bacon;)
Edina
They look so delicious and I love your pictures… Great job!
Regards!
marissa @ the boot
sometimes less is more! these look heavenly! :)
Inspirowane smakiem
So yummy. I’m dreaming of the summer and all of this delicious fruits all over me!
Jenny
I have all the ingredients for this! Loooks lovely.
Jen
Hello Monday breakfast!
Holiday Baker Man
Just the right amount of everything in this recipe.. It’s on the list for next Sunday! Thanks
Angela @ the fairy bread chronicles
i adore scones, i have been known to eat them for every meal of the day :) the marriage of blueberries and scones is a celebrated one in my books!
Kim @ Soliloquy Of Food & Such
You are the master…baking before coffee….these golden blueberry scones….**she bows her head and waves her arms up & down** I’m not worthy.
Chineka @ Savor the Baking
My husband would love these. He is always talking about scones..lol
Laura (Tutti Dolci)
Love these scones, I think I want them for Monday breakfast!