Can I use fresh blueberries in scones?

Yes, you absolutely can! If you have fresh blueberries instead of frozen ones, go for it!

What to avoid when making scones?

Avoid overworking the dough, which can ruin the texture of your scones. Also, never use warm butter. Make sure you prepare ahead of time to freeze your butter.

Are scones healthy or unhealthy?

Scones are usually considered unhealthy, especially if you top them with jams or other toppings. But these blueberry scones are a healthier version since they do not have granulated sugar, making them a great choice.

What is the secret to making good scones?

The secret is in mixing the dough well enough without overworking it to death and measuring properly to avoid adding too much flour. Along with using frozen butter, these all go a long way to ensuring good scones. Check my recipe and follow it accordingly to have the best blueberry scones!

How long should I bake the scones in the oven?

You’ll want to bake your scones at 375F for 20 minutes so that they’ll be a lovely golden brown on top.

Sweetest Nutritious Blueberry Scones Recipe (With Frozen Berries)

Name: Sweetest Nutritious Blueberry Scones Recipe (With Frozen Berries)
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: International
Ingredients: 2¼ cups All-purpose flour; 1 cup berries; ½ cup + 2 TBS Monk fruit; 8 TBSP butter (1 stick of butter); 2/3 cup heavy cream; 1 egg; 2 tsp baking powder; 1 tsp Vanilla extract; ½ Ground cinnamon; ½ tsp freshly grated nutmeg; ½ Ground ginger; ½ tsp salt

Description

Look no further for the perfect scones; these melt-in-your-mouth blueberry scones are made with ripe frozen blueberries. These scones are super sweet, rich, and decadent. Literally, they are the scones of your dreams, and when I tell you that these are better than those from your local bakery, they are. Do not take my word for it; you must make these. Incredibly easy to make and fantastic for a fancy breakfast and brunch. These, my friends, are the epitome of a flawless scone—one word – perfection.

Ingredients

Scale

2¼ cups All-purpose flour
1 cup berries
½ cup + 2 TBS Monk fruit
8 TBSP butter (1 stick of butter)
2/3 cup heavy cream
1 egg
2 tsp baking powder
1 tsp Vanilla extract
½ Ground cinnamon
½ tsp freshly grated nutmeg
½ Ground ginger
½ tsp salt

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Instructions

Freeze Butter. Plan ahead and start by freezing your butter in advance since you’ll need it to be stiff prior to grating it into your dough mixture.
Combine Dry Ingredients. Place all the dry ingredients into a clean bowl and combine, then set aside.
Mix Wet Ingredients. In a clean bowl, add the heavy cream, egg, and vanilla extract. Use a whisk to combine and set aside.
Grate the Butter. Once your butter is frozen solid, grate it into your dry ingredients and mix. it should look like breadcrumbs. You can also grate butter separately, add it to the dry ingredients, and then combine. (Remember to work fast).
Mix Wet and Dry Ingredients. Add the wet ingredients to the dry, and combine. Add the frozen blueberries halfway to the mixing, and continue to mix until it forms a dough. This requires you to be gentle, as the blueberries may begin to squash if you are forceful.
Cut the Dough. Once the dough is formed, sprinkle some flour on your cutting board and roll out your dough, ensuring at least 1-inch thickness. Cut the dough into eight equal parts as desired. This can be squares, triangles, or rounds. I did spread mine out like a pizza pie and then cut like “pizza” triangles. However, cutting them as biscuits works, too. Finally, Place the cut scones on a parchment-lined baking sheet.
Preheat Oven. Preheat your oven to 375F.
Cool Before Baking. Allow to cool for at least 30 minutes in the refrigerator before baking (if you have time). This step allows the scones to retain their shapes after baking. Most of the time, I bake these immediately. Cos ain’t wait any longer, lol!
Bake. When it’s time to bake, brush over the tops with milk or egg first. Then, stick them in your preheated oven at 375F and bake for 20 – 22 minutes.
(Optional step); Glaze. Make a glaze with 1/3 cup of monk fruit powder sugar and one tablespoon of milk and drizzle on the cooled scones. Then serve and enjoy!

Notes

When you grate the frozen butter and mix it with the dry ingredients, it should resemble bread crumbs. Alternatively, grate the butter separately and then drop it into your dry ingredients.

If you have the time, I highly recommend you put the scone dough in the fridge for at least 30 minutes before you bake. They will still come out great even if you don’t take this step.

Cut the dough into any shape you like – I spread mine out like a pizza pie and then cut it into triangles like a pizza, though you can do circles or squares. Just make sure you cut 8 equal pieces.