5 from 5 votes

Blueberry Scones

Blueberry scones on a baking sheet

These are the blueberry scones I make on season 3 episode 7 of Zoë Bakes on Magnolia Network! In this episode I prepare to go to my friend’s cabin and since wild blueberries are in season, I make blueberry bars with lattice and lemon thyme shortbread crust, along with these blueberry scones to snack on when we hit the road.

If you love blueberries as much as I do, be sure to check out this list of blueberry recipes!

A close-up of host Zoe Francois' finished blueberry scones.

Blueberry Scones

5 from 5 votes
Active Time: 15 minutes
Total Time: 40 minutes
Course: Breakfast
Servings: 8

Ingredients

  • 2 1/2 cups (325g) all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup (50g) granulated sugar plus more for the tops
  • 1/4 tsp kosher salt
  • 1 tbsp plus 1 tsp baking powder
  • 3/4 cup (170g) unsalted butter chilled and cut into small pieces
  • Zest of one lemon
  • 1/4 cup chopped candied ginger
  • 2 cups wild blueberries fresh or frozen
  • 3/4 cup half and half
  • 2 large eggs
  • 2 tbsp heavy whipping cream for brushing the tops

Instructions

  • Preheat the oven to 425 degrees F.
  • Whisk together the flour, cornmeal, sugar, salt, and baking powder.
  • Add the chilled butter to the flour mixture. Use a pastry cutter to cut the butter into the flour mixture. Keep cutting the butter in until most of the butter is worked into the flour, with a few pea-sized pieces left intact. Mix in the lemon zest, candied ginger, and blueberries.
  • Whisk together the eggs with the half and half. Add the liquid to the dry mixture. Use a spoon or your hands to mix carefully. It will be shaggy with some dry patches. Dump it onto the counter. Use a bench scraper to fold the dough over itself. Give it about 8 folds total, until it just barely comes together. Pat into a disk.
  • Transfer to a baking sheet lined with parchment. It should be about 1-inch thick. Brush with cream. Dust generously with sugar. Use a bench scraper or knife to cut into 8 equal pieces.
  • Put the scones in the oven and reduce the heat to 400 degrees F. Bake until the scones are set in the middle, about 25 min.
Tried this recipe?Let us know how it was!

Share this post

10 thoughts to “Blueberry Scones”

    1. Hi Ellen, you can, however you may want to add some cinnamon or another spice as the flavor may be a bit flat. Cheers!

  1. On your show I took photo of ingredients bc I couldn’t find the recipe at first, it says 4 tablespoons baking powder! That’s what I did even though I kept looking to be sure bc I knew it seemed like at lot! PROOFREAD. A lot of time and expense.

  2. I have a question, I used frozen mixed berries and the dough was very moist. I think I left the fruit dethaw too much. Would this add moisture to the dough? My scones actually came out just like the picture and taste perfect. I like that they are not too sweet. I did cook them longer and place foil over initially to prevent the outside from cooking too much, however I think all this did was trap steam, so I removed the foil and placed the oven on convection and they came out cooked perfectly. It was like a mystery trying to correct my mistakes. I also did not have any candied ginger so I grated frozen ginger and it did give them a nice, subtle zing. Next time I will not add all the wet ingredients at once.

    1. Hi Dani, half-and-half is a product consisting of equal parts whole milk and heavy cream. It’s thicker than milk but lighter than heavy cream. I hope this helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating