Blueberry Cinnamon Scones
We loved these Blueberry Cinnamon Scones the first time we tried them. A friend brought them over one night when we had “breakfast for dinner” last fall. I think her version used Monk Fruit Sweetener or some other sweetener because two of the people who came were diabetic. Even still, I think I fell in love with scones that night!
I’d tried making scones about 50 years ago, but they were more like America’s biscuits so I never bothered making them again. What I hadn’t realized back in the day was that scones were traditionally served with preserves or marmalade. (Remember this was back in the day BEFORE Internet and recipes were found in cookbooks, NOT online! I think the recipe was found in an old Fanny Farmer cookbook and there was no mention of serving with jelly, preserves, apple butter or whatever.
Today’s American scones are nothing like the traditional scones from the UK. And my scones are not traditional in the slightest. I add more sugar, icing, fruit and sometimes even nuts or chips of some kind. They are fantastic and so mouthwatering.
I brought Blueberry Cinnamon Scones along with Chocolate Chip Dried Cherry Scones to an early service at our church back in July. While I served them for our Hospitality team, we passed them out to the early risers too and everyone lapped these up! I got a ton of excellent feedback on how much everyone loved the scones. Someone cut them down into fourths so they went farther and almost everyone sampled a piece of each scone and drooled over both!
This scone batter is delightful and not like any scone batter you’ve probably ever tasted before. It’s almost bread-like. I loved the softer texture. The original recipe had the cinnamon topping broiled in the oven for a few minutes, but I don’t like doing that to recipes so I added it on top and baked the topping while the scones were baking. Then I added a glaze to make the scones a little sweeter. These turned out breathtakingly wonderful. I hope you give them a try.
Blueberry Cinnamon Scones are outstanding!
These mouthwatering scones are terrific for a weekend, company or holiday breakfast.
Every bite will knock your socks off!
Here’s what I did.
I used these ingredients for the scones.
Place unbleached flour in a large mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking powder, baking soda and salt.
Stir ingredients with a wooden spoon to combine.
Add cold butter and work into mixture with a pastry blender.
Keep blending until coarse crumbs form. Set aside.
Add vanilla to buttermilk. Stir to combine.
Add buttermilk mixture to flour mixture.
Add washed blueberries.
Stir ingredients to combine.
Transfer scone dough to a floured bread board and sprinkle a little more flour on top of the dough.
Knead 3-4 times working flour from the board into the dough.
Pat the dough into a 7-inch round about one to two inches deep.
Cut the scone dough into eighths. I started with a pizza cutter, but thought it was easier to just use a knife.
Here the dough is cut in eighths.
Line a large cookie sheet pan with parchment paper. Place the scones (well-spaced) on the cookie sheet. They will expand while baking.
I used these ingredients for the egg wash.
Combine egg and half and half with a whisk.
Brush the top and sides of the scone dough with the egg wash. (You won’t use all of it).
Here the scones have been brushed with the egg wash.
I used these ingredients for a topping on top of the egg wash.
Fill the bowl with granulated sugar. Add cinnamon.
Stir ingredients well to combine.
Sprinkle the cinnamon-sugar mixture over top of the egg wash on scones.
Bake at 400 degrees for about 20 minutes or until a toothpick inserted in center comes back clean. My scones took about 22 minutes.
I used these ingredients for the icing.
Pour powdered sugar into a small mixing bowl. Add vanilla extract.
Add half and half.
Whisk until no lumps remain.
Spoon icing into a Glad-Lock bag (without the “stand and fill” bottom). Seal bag; clip off a corner; pipe icing over top of scones.
Allow the icing to dry before serving.
Blueberry Cinnamon Scones are fabulous for breakfast. They’re sweeter than traditional scones–almost like eating dessert!
You’ll be swooning over every bite! Yum.
Here’s the recipe.
BLUEBERRY CINNAMON SCONES
(Recipe adapted from Dana McKee; Providence Church, Frisco, TX; source: inspired from Stephanie Jaworski, Joy of Baking, based on her Chocolate Chip Scones recipe.)
Blueberry Cinnamon Scones
- 1 large cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 wooden spoon
- 1 whisk
- 1 sharp knife to cut scones
- measuring cups
- measuring spoons
- 1 bread board
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup unsalted butter cold (1 stick)
- 1 cup blueberries washed
- 1 tsp. pure vanilla extract
- 3/4 cup buttermilk (plus one tablespoon) or soured milk (see below)
- extra flour to roll out scone dough
- 1 large egg slightly beaten
- 1 tbsp. half-and-half or whole milk
- 2 tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- 1/2 cup powdered sugar
- 1/2 tsp. pure vanilla extract
- 1 1/2 tbsp. half-and-half cream
- Preheat oven to 400º.
- Line a cookie sheet pan with parchment paper.
- Mix flour, granulated sugar, baking powder, baking soda and salt in a large mixing bowl.
- Cut the butter into the flour mixture with a pastry blender until coarse crumbs form.
- In another bowl whisk the buttermilk and vanilla together.
- Add to the flour mixture with the blueberries just until the dough starts coming together.
- Do not overmix.
- Transfer the dough to a floured surface and knead gently a few times.
- Form the dough into a 6 or 7-inch circle that’s approximately 1 to 2 inches thick.
- Cut the circle in half, then cut each half into 4 pie-shaped wedges (or triangles).
- Place scones on top of parchment paper-lined baking sheet.
- Make an egg wash with egg and milk.
- Brush the tops of the scones with egg wash.
- Combine sugar and cinnamon and sprinkle over top of the scones, if desired.
- Bake at 400º for approximately 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven.
- Allow scones to cool about 5 minutes.
- Drizzle glaze over top of scones.
- Crack egg into a small bowl and whisk until lightly beaten.
- Stir in half-and-half cream.
- Spread egg wash with a pastry brush over top and sides of scones on parchment paper-lined cookie sheet pan.
- Combine granulated sugar and cinnamon in a small bowl.
- Stir until well mixed.
- Sprinkle cinnamon sugar mixture over top of egg-washed scones.
- Combine powdered sugar, vanilla extract and half-and-half in a small mixing bowl.
- Add only as much half-and-half as needed to make a thick icing.
- Don't add so much cream that the mixture becomes runny.
- Spoon icing mixture into a Glad-Lock bag.
- Seal bag; clip corner off one end.
- Pipe icing over top of cooled scones.
- Allow icing to dry before serving.
Recipe inspired from Stephanie Jaworski, Joy of Baking, (based on her Chocolate Chip Scones, recipe)
© Can’t Stay Out of the Kitchen
Blueberry Cinnamon Scones are really luscious, in my opinion.
If you enjoy sweet treats with your morning coffee, these scones are the ticket!
Blueberry Cinnamon Scones are a great item for holiday breakfast buffet menus.