Coffee kissed blueberry scones. I’m talkin’ real-deal, buttery, dense-in-all-the-right-ways, crackly scones! These little breakfast delights are impossibly perfect. They have no right being this good and yet, here we are. So how do you make the best blueberry scones ever? I’m going to take you step-by-step!
Are blueberry scones hard to make?
Yes and no. As far as baked goods go, scones typically top the list as one of the easiest to pull together. For instance, these double dark chocolate chunk scones? Total piece of cake. Having said that, I wouldn’t use the word ‘easy’ to describe this particular blueberry scone recipe. It’s actually rather finicky. But the effort you put forth into making these will be rewarded ten fold. Simply put, these are the best blueberry scones I’ve ever, ever had. And people, trust me when I say I’ve consumed my fair share of scones, and then some.
What goes into blueberry scones?
To start, butter. Lots of butter. More butter than you think is acceptable. Mm’kay?
Pro tip: grating the butter, as opposed to cubing it into small pieces, allows it to more easily blend with the dry ingredients and help absorb the wet ingredients. It also keeps the butter colder longer. If a recipe calls for cubed cold butter, 9 times out of 10, I’m grating it instead.
Moving on to the star of the show, let’s discuss the blueberries. The original recipe calls for freezing fresh fruit before adding it into the dough. Instead, I use frozen blueberries. Why? Because I had a shit ton of frozen blueberries in my freezer. This is one of those ‘use your best judgment’ situations. If all you’ve got on hand are frozen raspberries, make raspberry scones. If you’ve got a bag of mixed berries, go wild. Blueberries will always and forever be my favorite fruit, though, so they’re pretty often overflowing from my fridge and freezer. I have no regrets.
Did you say there was coffee in this blueberry scone recipe?
Hell yes. If you know me well, you know how I feel about coffee paired with blueberries. It’s epic. It makes me think of summers on the Cape eating the best damn blueberry pie of my life with a big scoop of coffee ice cream. It makes me think of lazy mornings at home with my family after having picked far too many pounds of blueberries and turning them into coffee cake (and jam and pie and… the list goes on!). Move over pb&j, there’s a new fan favorite in town and it’s coffee and blueberries.
If you love this combo too, be sure to try our Blueberry Pie Milkshakes or our Mini Blueberry Galettes with a big scoop of coffee ice cream next!
Okay, so let’s discuss shaping these bad boys.
I’m not gonna lie — forming these into anything resembling a scone-like shape was challenging. As evidenced above, the dough was very, very difficult to work with. But you are given fair warning that yes, it’s supposed to look like that (and by ‘that’ I mean crumbly, falling apart, making you question whether you forgot any significant ingredients), but also YES these will be worth it in the end.
Use a small biscuit cutter — mine was 2″ round — to help form the scones. Line a rimmed baking sheet with parchment paper, place the biscuit cutter on top and begin packing scone dough inside. Literally just take a handful of dough and press it down in there. Think ‘hockey puck.’ Don’t worry, all that grated butter is going to work its magic in the oven and keep these very un-hockey puck-like (is that even a thing??). I’m sorry to end this section in this way, but we’ve been reading a lot of The Little Engine That Could, so just make like a good train and think you can, think you can, think you can. You got this.
Can I make scones with something other than buttermilk?
Absolutely! I love to switch out the dairy products in my baked goods depending on both (1) what I currently have in my fridge that needs to be used up, and (2) whether I want a tangy flavor (think buttermilk or greek yogurt) or a smoother finish (mascarpone, heavy cream, fresh ricotta, etc.). Personally, I love the combo of yogurt and buttermilk here, but definitely feel free to substitute the buttermilk with milk, heavy cream, creme fraiche, even half-and-half would work. I bet coconut milk would add a lovely sweetness. Use what you got!
Then, right before baking, gently, very gently brush the tops with beaten egg. Will your scones crumble a little bit right before your eyes? Quite possible! But it adds a glorious brown color that cannot be beat.
Can I make blueberry scones gluten free? Are they healthy?
I have had success in swapping out regular all-purpose flour with Bob’s Red Mill 1-for-1 gluten free flour in other baked goods, and it has worked beautifully. Fair warning, I have not tried it here, but if you attempt to make these GF please, please comment below and let me know whether it was a success!
Are these healthy? LOL, no. Sorry, was that too blunt? I’m sure there are loads of healthy blueberry scone recipes out there on the web, but this one is a 10/10 full fledged guilty pleasure breakfast. I typically eat a very healthy breakfast — egg scramble, perhaps avocado toast, or if I’m feeling wild a big bowl of homemade muesli — so when I veer off the path and go for a pastry or baked good, you better believe I’m going all in and making sure it’s as fabulous as possible. Basically, if I’m going to splurge and consume the calories, they better damn well be worth it.
Spoiler alert: these totally are.
Can you freeze blueberry scones?
Yes! This recipe in particular is a dream come true for the person who wants to plan Sunday brunch on a Wednesday. Okay, that’s a little excessive, but there is a large amount of freezer time for these coffee kissed blueberry scones already, so YES YES YES, by all means, make these a day (or 5) ahead of time and cook them straight outta the freezer. Ain’t nobody got time to be worrying about lengthy breakfasts on a lazy weekend morning!
What should I serve with blueberry scones?
Honestly, these need nothing. No syrup, no powdered sugar. Not even a drizzle of honey. They’re perfect as is.
If you’re not already running to the kitchen to make these coffee kissed blueberry scones, I have failed.
Please tell me I didn’t fail.
If you make these Blueberry Scones, please let us know by leaving a review and rating below!
Love scones as much as we do? Be sure to try these Savory Pumpkin Scones or Double Chocolate Scones next!
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More breakfast recipes to try!
- Double Chocolate Scones
- Chocolate Zucchini Muffins
- Smashed Eggs On Toast
- Crab Cake Benedict
- Lemon Poppy Seed Muffins
Coffee Kissed Blueberry Scones Recipe
Ingredients
- 2 Tbsp pure vanilla extract
- ¾ cup whole milk greek yogurt
- 2 Tbsp buttermilk
- 2 Tbsp heavy cream
- 3 ¼ cups all-purpose flour
- 1 ½ Tbsp baking powder
- 1 tsp finely ground coffee or instant espresso powder
- ¾ tsp kosher salt
- ½ tsp baking soda
- 1 cup granulated sugar
- 2 sticks butter very cold
- 1 cup frozen wild Maine blueberries
- 1 egg
- turbinado sugar for sprinkling optional
Instructions
- Combine 2 Tbsp vanilla extract, ¾ cup yogurt, 2 Tbsp buttermilk, and 2 Tbsp heavy cream in a small bowl, then whisk to combined. Place in fridge until needed.
- In a large bowl, whisk together 3 ¼ cup flour, 1 ½ Tbsp baking powder, 1 tsp finely ground coffee or espresso powder, salt, ¾ tsp baking soda, and 1 cup sugar. Use a box grater to grate 2 sticks butter using the largest holes. Add to flour mixture, then use your hands to coat evenly.
- Make a small well in the center of the flour and butter, then pour in the wet ingredients. Use a rubber spatula or wooden spoon to combine until just barely incorporated. There will still be bits of loose flour in the bowl.
- Add 1 cup frozen blueberries, then stir to combine. Cover with plastic wrap, then place in the fridge for at least a few hours or overnight until very cold. After resting period, give the dough a final stir. It will still be very crumbly and look as if it will not hold together well. Do not add any more liquid.
- Line a rimmed baking sheet with parchment paper and grab a 2″ round biscuit cutter. Place the cutter on the parchment paper, then grab a handful of scone dough and press firmly down into the mold. Repeat, pressing down firmly, until the mold is filled and the dough resembles a thick “hockey puck.” Very carefully remove the mold, trying as best you can to keep the dough in tact. Do not be surprised if it breaks apart slightly and some pieces fall to the side. Just do the best you can and move on to the next scone. Repeat until all scones are formed. Place baking sheet in the freeze for at least a few hours or overnight if you’re able.
- When ready to bake, preheat oven to 375 F. Whisk 1 egg in a small bowl, then gently brush egg wash on top of frozen scones. You may inadvertently brush off some of the scones — this is okay, just keep working moving forward!
- Bake scones for 18-20 minutes, rotating the pan about halfway through cooking time. Scones are done when the bottoms are browned and the tops have turned a deep golden brown. Let cool slightly before serving.
Nutrition
Recipe adapted slightly from The Big Sur Bakery Cookbook via Jessie Sheehan Bakes.
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