This post may contain affiliate links, which means I'll receive a commission if you purchase through my link, at no extra cost to you. Please read the full disclosure for more information.
I recently had the chance to make these delicious blueberry scones again and I really just wish I had an unending supply of them. Although the recipe says it serves 8 scones, I usually end up with closer to 10-12 scones because I cut them just a little smaller than the recommended size. These scones do puff up a bit so they still look really good.
Looking for the recipe? You can find the recipe here at Epicurious.
I’m still working on making my cuts more ‘scone-friendly’. Some of my scones came out in great shapes… and others came out more rectangular. I also tend to over pack the dough with blueberries, which makes the dough a bit harder to handle, but the finished product tastes really good.
Make sure you leave the blueberries in the freezer until right when you add them to the dough. They will soften perfectly fine when baking in the oven.
After what feels like an eternity waiting for the scones to cool down, I like to sprinkle some powdered sugar on the scone before eating. I completely forgot to take a picture of the scones with some powdered sugar on top, but I have pictures of the first time I tried this recipe when I DID take pictures of the scones with powdered sugar.
I might be making these again soon. Let me know in the comments if you decide to try the recipe. Share pictures!
This was a food post about
Baking Blueberry Scones.