Exquisite Blueberry Scones: A Perfectly Elegant Breakfast Treat

Exquisite Blueberry Scones: A Perfectly Elegant Breakfast Treat

Discover the delicious combination of tender scone dough and luscious blueberry compote with these exquisite blueberry scones. These scones are a step above your average breakfast pastry, offering a sophisticated blend of flavors and textures. The rich, buttery scone dough is perfectly complemented by ripples of sweet and tart blueberries, creating a beautiful marbled effect in every bite. Perfect for a luxurious breakfast or brunch, these scones are sure to impress.


Why you'll love it: You'll love these blueberry scones for their tender, flaky texture and burst of fresh blueberry flavor in every bite. The combination of cold butter, heavy cream, and sour cream ensures a rich, moist scone, while the blueberry compote adds delicious sweetness and a gorgeous ripple throughout the dough. replaces the word nice with emptypped with a sprinkle of coarse sugar, these scones have the perfect balance of flavors and a lovely crunchy top. They're simple to make but incredibly special, making them a wonderful addition to your baking repertoire.

Perfect occasion: These scones are perfect for any special breakfast or brunch occasion where you want to add a touch of elegance. They are ideal for weekend brunches, family gatherings or as a luxurious treat to enjoy with your morning coffee or tea. Their beautiful appearance and delicious flavor also make them a great option for a homemade gift or a delicious addition to guests' breakfast.

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Decorating Tips: For an elegant presentation, brush the tops of the scones with heavy cream before baking and sprinkle with coarse sugar for a sparkling finish. Once cooked, you can add a light dusting of powdered sugar for a touch of sophistication. Serve the scones on a beautiful platter or cake stand, accompanied by additional blueberry compote or fresh blueberries for added visual appeal. For a festive touch, consider garnishing with edible flowers or a drizzle of lemon icing.

Blueberry Wavy Scones:

  • 1 3/4 cups (7 7/8 oz) all-purpose flour, sifted
  • 2 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon fine sea salt
  • 7 tablespoons (3 1/2 oz) cold unsalted butter, cubed
  • 1/2 cup (4 oz) cold heavy cream, plus more for top
  • 1/4 cup (2 oz) cold sour cream
  • 3/4 teaspoon pure vanilla extract
  • 1/3 cup blueberry compote (recipe below)
  • Coarse sugar for top
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  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder and fine sea salt.
  3. Blend the cold butter into the flour mixture with your fingers or a pastry blender until pea-sized pieces form.
  4. In a small bowl, whisk together cold heavy cream, sour cream and vanilla extract.
  5. Stir the cream mixture into the flour mixture until a shaggy dough forms.
  6. Roll out the dough on a lightly floured surface. Spoon spoonfuls of blueberry compote over the dough. Fold the dough over itself three times to create ripples of blueberry compote throughout the dough.
  7. Form the dough into a 1-inch-thick circle, about 6 1/2 inches in diameter. Cut the dough into 8 wedges and place the scones 2 inches apart on the prepared baking sheet.
  8. Chill the scones in the refrigerator for 20 minutes.
  9. Preheat oven to 375°F. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar.
  10. Bake until edges are golden brown, about 18 to 22 minutes. Let the scones cool on the baking sheet.

Blueberry compote:

  • 3/4 cup (4 oz) blueberries
  • 3 tablespoons of sugar
  • 1 teaspoon of cornstarch
  • 1 teaspoon of lemon juice
  1. In a small saucepan over medium heat, cook the blueberries, sugar, cornstarch and lemon juice, stirring until the sugar is dissolved and the blueberries begin to release their juice.
  2. Reduce heat to low and simmer, stirring occasionally, until thick and candied, about 3 to 4 minutes. Remove from heat and let cool completely. Cover and store in the refrigerator until ready to use.

Note: Make the blueberry compote the day before and store it in the refrigerator so it's ready to use when baking scones in the morning.


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