Blueberry Crumb Scones

Try this Blueberry Crumb Scones recipe, or contribute your own.

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Blueberry Crumb Scones Save
Blueberry Crumb Scones
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Try this Blueberry Crumb Scones recipe, or contribute your own.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 8
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Step-by-step

  • Preheat the oven to 425ºF (220ºC). Line a rimmed baking pan with parchment paper.
  • Make the crumb topping first: combine the topping ingredients in a medium bowl, and stir with a fork (or rub with your fingertips) until well blended. It should be a clumpy, wet sand-like mixture. Set aside.
  • For the dough, beat the egg and 6 tablespoons cream together in a small bowl; set aside.
  • Combine the flour, sugar, baking powder and salt in a medium bowl. Whisk to blend. Scatter the butter over the flour mixture, and rub together with your fingertips to blend in the butter, making pea-sized pieces.
  • Stir in the blueberries, then stir in the egg-cream mixture until it forms a scraggly-looking dough.
  • Turn the dough out onto a lightly floured counter; dust top with flour. Knead it a few times to give the dough a smoother appearance, dusting with more flour if dough is too wet. The blueberries will crush a little; don’t fret. Using your fingertips, press the dough out into two - ½-inch thick circles. Cut each round of dough into 4 triangles, for a total of 8 scones.
  • Place the scones on the prepared baking sheet, and brush with tops with the remaining 2 teaspoons of cream. Grab clumps of crumb topping, and rub it between your fingertips to sprinkle bits of it on top of the scones. You’ll only need about â…“ of the topping for this. Pack the rest in a container or ziptop bag and store in the freezer for another use.
  • Bake 15 to 17 minutes, until bottoms are deep golden and the tops are golden. Remove from oven and rest tray on a wire rack. Let cool at least 10 minutes before serving.

Unlike a soft, yeasted breakfast bun or a dense, cake-like muffin, a proper scone relies entirely on distinct pockets of fat and minimal gluten development to achieve its characteristically tender crumb. Achieving that ideal structure requires disciplined handling from mixing bowl to oven.

  • Cut unsalted butter into twelve distinct pieces and keep them very cold before working them into the flour mixture to ensure steam pockets form during baking.
  • Rub the butter into the dry ingredients until the pieces remain roughly the size of peas, stopping before the mixture resembles fine meal.
  • Handle the scraggly dough gently on the counter, kneading only a few times to prevent toughness.
  • Bake at 425 degrees Fahrenheit for 15 to 17 minutes until the bottoms turn deep golden.
  • Store surplus crumb topping in the freezer for future batches.

Leftover scones retain their structural integrity best when stored in an airtight container at room temperature for up to two days, then crisped briefly in a hot oven before eating. Revive day-old pastries by placing them on a wire rack in a 350-degree oven for five minutes to drive off stale moisture.

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