Bread · Breakfast
Easy Drop Blueberry Scone Recipe
This is the easiest drop scone recipe! These BIG scones are tender, craggy, and a little crumbly. Prefect with your morning coffee or afternoon tea. When it's the weekend, I love to wake up early and bake a sweet treat. My family is…
- Prep15 minutes
- Cook20 minutes
- Total35 minutes
- Serves9
- Calories286 kcal
This is the easiest drop scone recipe! These BIG scones are tender, craggy, and a little crumbly. Prefect with your morning coffee or afternoon tea.
When it's the weekend, I love to wake up early and bake a sweet treat. My family is always delighted when the delicious aroma of French Toast Muffins, Mini Chocolate Puff Pastry Rolls, Orange Poppy Seed Muffins or Irish Soda Bread fill our kitchen.
For the past few weeks, I have worked on tweaking my drop scone recipe. I've shared my Scone Cake and wanted to also share this winner of a recipe for you! This one makes BIG scones that are a little cakey, crumbly and dense at the same time. I fill them with fresh blueberries for a pop of fruity flavor too.
I know you'll love this scone recipe! It's so easy to make.
Whisk the dry ingredients. Stir in cold grated butter until the mixture resembles pea sized crumbs. Toss in frozen blueberries. Stir in the wet ingredients just until the dough comes together. Scoop and drop the batter onto a baking sheet and bake.
That's it! No rolling or cutting out of the dough for these tender, buttery, craggy, cakey and a little crumbly scones.
[feast_advanced_jump_to]ingredients
I usually roll out of bed and make this scone recipe while I'm still a little blurry eyed. It's that easy of a recipe. The ingredients are nothing out of the ordinary so I always have them on hand.
- all purpose flour
- light brown sugar
- baking powder
- kosher salt
- cinnamon
- unsweetened coconut
- salted butter
- frozen blueberries
- heavy cream
- large egg
- sanding sugar
how to make this drop scone recipe
This easy drop scone recipe will have you enjoying these tender and buttery biscuit like treats before you finish your first cup of coffee.
- In a large bowl, whisk the flour, brown sugar, baking powder, kosher salt, cinnamon and unsweetened coconut.
- Grate very cold butter using a grater and add it to the dry ingredients. Using either a fork or your fingers, mix the ingredients until pea sized crumbs form.
- Toss in the frozen blueberries and stir to coat with the ingredients.
- In a small bowl, whisk together the heavy cream and egg. Add the cream mixture to the flour butter mixture. Gently stir until the dough just comes together. You want a lump bumpy dough.
- Using a ½ cup measure or a kitchen scale to make 3 ounce scones. Place on a parchment paper lined baking sheet and brush with a little more heavy cream. Sprinkle with sanding sugar. Bake for about 20 minutes at 400 degrees F.
chef baking tips for making better scones
- Start with cold, cold, cold butter. Frozen butter is even better. Grab a grater and get grating. The shredded butter will effortlessly combine with the dry ingredients. And butter makes for tender, flaky, and crispy edged scones.
- Heavy cream helps scones bake up higher and are more flavorful than than its less fat counterparts. Skip whole milk or half and half for this drop scone recipe.
- Freeze the blueberries. Since the scone batter is thick, the frozen blueberries will not break apart when mixed in.
- Use a kitchen scale to make even sized scones.
- Line the baking sheet with parchment paper so scones will bake evenly.
just one more thing
Easy Drop Blueberry Scone Recipe
This is the easiest drop scone recipe! These BIG scones are tender, craggy, and a little crumbly. Prefect with your morning coffee or afternoon tea.
Ingredients
- 2 cups all purpose flour
- ⅓ cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ cup unsweetened coconut
- ½ cup 1 stick salted butter, cold
- 1 cup blueberries (frozen)
- 1 cup heavy cream (plus more for brushing on scones)
- 1 large egg
- Sanding sugar
Instructions
-
1
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
-
2
In a large bowl, add the flour, light brown sugar, baking powder, kosher salt, cinnamon and unsweetened coconut. Whisk to combine the dry ingredients.
-
3
With a box grater, shred the stick of butter.
-
4
Add the shredded butter to the dry ingredients and mix with your fingers or a fork until the mixture resembles pea sized crumbs.
-
5
Add the frozen blueberries and toss with the flour butter mixture.
-
6
In a small bowl, whisk together the heavy cream and egg.
-
7
Add the cream and egg mixture to the flour butter mixture. Gently stir until the dough just comes together. Add a little more heavy cream or flour if the dough seems too dry or too sticky.
-
8
Use a ½ cup measure or a kitchen scale to make 3 ounce scones. The recipe makes 9 scones. Place on the prepared baking sheet.
-
9
Use a pastry brush to brush the scones with a little heavy cream. Sprinkle generously with sanding sugar.
-
10
Bake for 18 to 20 minutes. The scones should be light golden brown and a toothpick should come out clean.
-
11
Serve warm or at room temperature.
Notes
- Start with cold, cold, cold butter. Frozen butter is even better. Grab a grater and get grating. The shredded butter will effortlessly combine with the dry ingredients. And butter makes for tender, flaky, and crispy edged scones.
- Heavy cream helps scones bake up higher and are more flavorful than than its less fat counterparts. Skip whole milk or half and half for this drop scone recipe.
- Freeze the blueberries. Since the scone batter is thick, the frozen blueberries will not break apart when mixed in.
- Use a kitchen scale to make even sized scones.
- Line the baking sheet with parchment paper so scones will bake evenly.
Nutrition
- Serving1 scone
- Calories286 kcal
- Carbohydrates30.8 g
- Protein14.3 g
- Fat16.7 g
- Saturated Fat10.6 g
- Cholesterol63 mg
- Sodium349 mg
- Fiber1.7 g
- Sugar7.2 g
