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Easy Drop Blueberry Scone Recipe


  • Author: amycaseycooks
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 9 1x

Description

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

Scale
  • 2 cups all purpose flour
  • 1/3 cup light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsweetened coconut
  • 1/2 cup 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 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 1/2 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.
  • Category: dessert
  • Method: bake in oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 286
  • Sugar: 7.2 g
  • Sodium: 349 mg
  • Fat: 16.7 g
  • Saturated Fat: 10.6 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 30.8 g
  • Fiber: 1.7 g
  • Protein: 14.3 g
  • Cholesterol: 63 mg

Keywords: scones, drop scones, drop scone recipe, baked good

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