Blueberry scones
Blueberry scones are a delicious fruity twist on a classic British recipe. The little bursts of blueberry add some lovely sweetness to a regular plain scone making these the perfect treat for any afternoon tea.
Blueberry scones are a delicious fruity twist on a classic British recipe. The little bursts of blueberry add some lovely sweetness to a regular plain scone making these the perfect treat for any afternoon tea.
We’ve used our favourite plain scone recipe here as it has very little sugar and is really simple to make. You don’t need much sugar because of the sweetness the blueberries add – but that means they’re a great bake for kids.
With this simple scone recipe you can bake something delicious in no time, then enjoy them warm served with a little butter or why not top them with a little bit of blueberry jam.
How can kids help to make blueberry scones?
Scones are great bakes for kids to make (and eat). They’re relatively simple to make with only a few store cupboard ingredients. And there’s no need for lots of special equipment either.
They might be simple to make, but there are still lots of fun steps for your kids to get involved in. They can start by helping to measure all the ingredients out and then get their hands messy rubbing the butter and flour together. Then, kids can help to bring the dough together starting with a knife but then using their hands.
Finally, an easy job for kids, is to pat down the dough (don’t use a rolling pin) before cutting out the scones and placing them on your baking tray.
What can I use instead of self raising flour?
This scone recipe uses self raising flour, which you should be able to find easily in the supermarket here in the UK. If you don’t have any however, you can swap it for an equal amount of plain or all-purpose flour and add an extra 3 teaspoons of baking powder and a generous pinch of salt.
How do i make sure my scones rise and are fluffy?
Often the hardest part of making scones is getting them to be light and fluffy. Having said that there are a few things you can do to help your scones rise better.
First of all, check that you’re using in-date self raising flour and baking powder. These both have expiry dates and if you use it after that date you might find they won’t rise as well as they should.
Next, when you’re making the scones make sure you are as gentle as possible with the dough, particularly when you’re bringing it all together to form the dough. Make sure your children stop kneading the dough as soon as it comes together so you don’t over work it which will stop it rising so well.
Once you have made your dough, pat it down with your hands rather than rolling it out with a rolling pin. And when you use your cutters, push them straight down rather than twisting and turning them.
Finally, make sure when you add the egg/milk wash on top you don’t also brush it down the sides.
How long do blueberry scones keep?
I think scones are at their nicest when they’re still a little bit warm from the oven. They’re generally at their freshest and best eaten on the day you make them, but if you want to keep them for longer you can put them in an air tight container at room temperature and they should be fine for a day or two.
If you’re not having them on the day you can warm them slightly before you serve them if you like.
Can you freeze blueberry scones?
Yes. Any scones you don’t eat on the day can be frozen for up to three months. Make sure you defrost them fully before you serve them again. And if you have time, pop them in the oven for 5-10 minutes to warm them through.
Other scone recipes
If you liked these blueberry scones, you’ll love our other easy scone recipes for kids:
Raspberry and white chocolate scones
Mary Berry plain scones
Cheese scones
Blackberry scones
Buttermilk scones
Cherry scones
Fruit scones
Sultana scones
Apple scones
Useful equipment
You might need the following baking tools/gadgets to make these blueberry scones:
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Measuring jug
Baking tray
Pastry brush
Wire rack
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Ingredients
450g (3 1/2 cups) self raising flour
2 teaspoons baking powder
a pinch of salt
100g (1/2 cups) butter
50g (1/4 cups) caster sugar
2 eggs
150ml (½ cups) milk
150g blueberries
How to make blueberry scones
Preheat your oven to 180C / 170C Fan / 350F and line one or two baking trays/sheets with baking or parchment paper
Rub the butter and flour together
Start by getting your kids to measure out the flour, and butter. Cut the butter into small pieces, then add it all to a mixing bowl. Cutting the butter is a fun job for kids to do if they want to practice their knife skills as they don’t have to use a sharp knife and it doesn’t really matter if the pieces end up slightly different sizes.
Using their fingertips get your kids to rub the butter and flour together until the mixture resembles fine breadcrumbs. This is a fun, tactile job that even young children should enjoy helping with.
Add the remaining dry ingredients
Get your kids to measure the sugar, baking powder, salt and blueberries, add them to your mixing bowl. When they’re adding the baking powder and salt, make sure they use their finger to level the teaspoon so they add just the right amount.
Stir the blueberries and sugar in until they are well distributed.
Add the eggs and milk
Next, measure out the milk. If you have digital scales, using the ml setting will give you the most accurate measurement. If you don’t, a measuring jug will also do the job for you.
Get your kids to crack the eggs into a small bowl (just in case any shell goes in.) If/when rogue shell does go in, fish it out with a larger piece of shell or a teaspoon – it will stick to that better than it will your finger and will be a lot less messy.
Add the eggs to the milk and whisk them both together.
Pour the milk/egg mixture into your mixing bowl, leaving about a tablespoons worth behind to use later.
Start using a table knife or metal spoon to stir everything together.
Once it starts coming together, use your hands to bring it all together in a ball.
Make the blueberry scones
Take the ball of scone dough and pat it down until it is about 2.5cm (1 inch) thick. Don’t use a rolling pin as this can affect how the scones will rise in the oven.
Use a 5-6cm (2 inch) circular cutter or, if you don’t have cutters, a glass, to cut the scones out, then place them onto your prepared baking sheet(s). You can use a different sized cutter if you prefer to have fewer larger scones for example, but you may have to adjust the cooking time up a little.
Once you’ve cut out as many scones as you can, bring the scraps of dough back together, pat them down again then cut out more scones. Get your kids to repeat these steps until you’ve used up all the scone dough.
Lastly, get your kids to brush a little of the remaining egg/milk mixture over the top of each scone, being sure not to brush down the sides as well.
Bake the blueberry scones
Bake the scones in the oven for 15-20 minutes (or slightly longer if you have made bigger ones). They’re ready when they are well risen and have turned a nice golden colour.
Remove them from the oven and leave them on the baking tray to cool for a few minutes before putting them on wire rack to cool completely.
Serve with some butter, clotted cream or blueberry jam.
Blueberry scones
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- measuring spoons
- Measuring jug
- Wooden spoons
- baking tray
- Pastry brush
- Wire rack
Ingredients
- 450 g (3 ½ cups) self raising flour
- 2 teaspoons baking powder
- a pinch of salt
- 100 g (½ cups) butter
- 50 g (¼ cups) caster sugar
- 2 eggs
- 150 ml (½ cups) milk
- 150 g blueberries
Instructions
- Preheat your oven to 180C / 170C Fan / 350F and line one or two baking trays/sheets with baking or parchment paper
Rub the butter and flour together
- Measure out the flour, and butter. Cut the butter into small pieces, then add it all to a mixing bowl. Using your fingertips rub the butter and flour together until the mixture resembles fine breadcrumbs.
Add the remaining dry ingredients
- Measure the sugar, baking powder, salt and blueberries, add them to your mixing bowl then stir them in. When adding the baking powder and salt, make sure you use your finger to level the teaspoon so you add just the right amount.
Add the eggs and milk
- Next, measure out the milk. If you have digital scales, using the ml setting will give you the most accurate measurement. If you don't, a measuring jug will also do the job for you.
- Crack the eggs into a small bowl (just in case any shell goes in.)Add the eggs to the milk and whisk them both together.
- Pour the milk/egg mixture into your mixing bowl, leaving about a tablespoons worth behind to use later. Start using a table knife or metal spoon to stir everything together. Once it starts coming together, use your hands to bring it all together in a ball.
Make the blueberry scones
- Take the ball of scone dough and pat it down until it is about 2.5cm (1 inch) thick. Don't use a rolling pin as this can affect how the scones will rise in the oven.
- Use a 5-6cm (2 inch) circular cutter or, if you don't have cutters, a glass, to cut the scones out, then place them onto your prepared baking sheet(s). You can use a different sized cutter if you prefer to have fewer larger scones for example, but you may have to adjust the cooking time up a little.Once you've cut out as many scones as you can, bring the scraps of dough back together, pat them down again then cut out more scones. Repeat these steps until you've used up all the scone dough.
- Lastly, brush a little of the remaining egg/milk mixture over the top of each scone, being sure not to brush down the sides as well.
Bake the blueberry scones
- Bake the scones in the oven for 15-20 minutes (or slightly longer if you have made bigger ones). They’re ready when they are well risen and have turned a nice golden colour.Remove them from the oven and leave them on the baking tray to cool for a few minutes before putting them on wire rack to cool completely.
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