These blueberry scones are soft, tender and moist with the perfect amount of fresh blueberries folded in! A hint of lemon zest rounds out the flavor!
I am not going to bore you with a long diatribe about how much I LOVE scones, because I already did that.
Unsurprisingly, I am super picky about my scones. I have very specific ideals for what makes the perfect scone. It is not your run-of-the-mill dry, fluffy American scone.
No, there will be no dry scones in my kitchen! The perfect scone is soft, tender and moist. It is rich and slightly sweet so as never to be confused with a biscuit.
These are the British scones of my youth. For three years in my teens my family lived in Hong Kong. It was still a British colony at that point and good scones were everywhere (so was dim sum, btw!). On Saturdays we used to buy a bag of raisin scones from Oliver’s that were still warm from the oven. When we moved back to the States, I searched for a good scone for a decade before finally just resolving to make my own.
Starbuck’s scones are the closest, but let’s be honest, they are always SO DRY! 😭
These blueberry scones are rich, tender and always moist! The fresh blueberries are folded in at the end so that they don’t squish and you end up with pockets of blueberries bursting with flavor!
Add a little clotted cream and jam, and you’ve got yourself a perfect tea time snack!
What is the secret to perfect blueberry scones?
- Cut the butter into the dry ingredients completely! I know this goes against what all the other people say but years of testing and making giant batches at the restaurants has proven to me that this makes the most tender and moist scones. It means you need fewer wet ingredients to make a cohesive dough, which means less gluten! No tough, sad scones here!
- Whisk together all the wet ingredients. In large batches I use an immersion blender but a whisk does the job just fine here! Because you have whisked the eggs into the cream, it means you don’t have to mix your dough while the eggs incorporate. Less mixing after the addition of wet ingredients means more tender baked goods!
- Make the dough in the mixer but fold the blueberries in by hand. A stand mixer will make a more tender scone but finishing by hand gives you the control to incorporate just enough without over mixing. Folding the blueberries in at the end will prevent premature popping and allow for an even distribution. No uneven blueberry distributions in these blueberry scones! The horror!