If you have read some of my other posts, you know I love breakfast pastries. It’s one of the few times you can get away with having dessert for breakfast. I have realized not everyone loves super sweet pastries first thing in the morning. Shame on them, I know. But alas, I am occasionally one of those people. So, I wanted to make a lightly sweet breakfast pastry anyone could enjoy. I have attempted with outrageous success the Pumpkin Scones with Spiced Glaze, and now comes the next scone: blueberry.
I love blueberries. Blueberries are in my top list of fruits I love. So putting blueberries into a lightly sweet batter seemed like a wonderful idea! And it was. These scones are tasty. They are dense, lightly sweet, full of blueberries, and low in calories. Starbucks blueberry scones are well over 400 calories. I made 12 scones, and they were 115 calories each. With this recipe, you could make four monster-sized scones and they would still be less than 400 calories each. You could certainly add in any other fruit you would enjoy instead of blueberries. Raspberries, blackberries, or strawberries would also be divine in these. I’m telling you though, these blueberry scones are the perfect way to start your day.
The first step for these blueberry scones is whisking the wet ingredients together. You will need to whisk the milk, sugar, Splenda, and vanilla until it is smooth and the sugars have dissolved. In a separate bowl, whisk together the flour, baking powder, and salt. Next, we will cut the butter into the dry ingredients. If you have never cut butter into dry ingredients, you may want to look this up in more detail. I use a fork and my fingers to cut the butter into the dry ingredients. The goal is to incorporate the butter into the dry ingredients so that there are no chunks of butter left. You will have a crumbly looking mixture when you are done, similarly looking to breadcrumbs (the above picture is after butter was cut in). Just be careful if you use your fingers, as your body heat will melt the butter. I alternated using a fork and then my fingers.
Once the butter is cut in, add the milk mixture to the flour mixture. Stir this together with a thick spoon until the batter is moist and combined. Add in the blueberries, and gently fold them in to the batter. It is perfectly fine if you have blueberries sticking out of the batter and not completely in the batter. These will bake right into the edges of the batter, so don’t be concerned. The blueberries will make the batter stickier. Dust a surface with flour and place the dough on the surface. Lightly flour the top of the dough to make it easier to work with.
Pat the dough down into a rectangle. You will want this dough to be no more than ½ inch thick because if puffs up while baking. You can cut these into different shapes, pat them into circles, or do whatever you want to do. I used a cookie cutter to slice my scones into different shapes. You can also pat out a 3×9 inch rectangle and cut them into three even sections. Then you cut those sections diagonally to form triangle scones (more details found in my Pumpkin Scones post). Place the cut dough onto a prepared baking sheet. Bake for 18 minutes, or until the scones turn golden brown. These are best served warmed.
If you are looking for a slightly sweet breakfast pastry, you have found it. These go wonderfully with some coffee on a cool morning. Or, if you would like a lightly sweet dessert, the scones will also do the trick. I love the blueberries in these scones. They just pop with flavor, and the scone has a wonderful blueberry flavor throughout it. I am very interested in trying different fruits with this batter because it is so versatile. These scones had some very delicious feedback from Samuel (who doesn’t like sweets as much as me) and my mom (who loves sweets as much as me). These scones can please those who don’t care for a sugar rush in the mornings and those who do. I will definitely be making these again for quick breakfasts and light desserts!
Total calories: 1,382
Servings: 12 scones (depending on your size preference)
- ½ cup 1% milk (any milk will work)
- 1/8 cup granulated sugar
- ¼ cup Splenda granulated
- 1 tsp vanilla extract
- 3 tbsp liquid egg white
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 3 tablespoons chilled butter, cut into small pieces
- 1 cup fresh or frozen blueberries
- Preheat oven to 375°F. Line a baking sheet with parchment paper, silicone baking liner, or lightly coat with nonstick spray.
- Whisk together the first four ingredients in a medium bowl until combined. Combine flour, baking powder, and salt in a large bowl with a whisk.
- Using a pastry knife, fork, two knives, your fingers, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are noticeable (see Helpful tips).
- Add the milk mixture to the flour mixture, stirring until moist. Add in the blueberries and gently fold them into the batter. The dough will be extremely sticky.
- Dust a surface with flour and turn the dough out onto it. Dust the top of the dough with flour. Pat the dough down into a rectangle. You will want this to be no more than ½ inch thick because these puff up. Use a pizza cutter or knife to slice the dough into 12 scones, or as many as you’d like. Place the dough onto the prepared baking sheet. Bake for 18 minutes, or until golden brown. Best served warm.
In order to cut the butter into the dry ingredients, I used a fork and my fingers. I would crumble the flour and butter together briefly, and then I would use a fork to mash some of the butter around. I repeated this until the butter was not obvious. Just be careful if you use your hands because the butter will melt due to the body heat. That is why I also used a fork and not just solely my fingers.
You can cut the scones into whatever shapes you’d like. I had triangles, squares, and odd shaped scones. You can pat them into circles, or however you please. There is no wrong way to cut these!
1/3 cup granulated sugar for 1/8 cup granulated sugar and ¼ cup Splenda granulated
1 large egg for 3 tbsp liquid egg whites