Hot out of the oven, it’s hard to beat bite-sized blueberry breakfast scones. It’s great not just for breakfast but any time. It’s an easy recipe that guarantees delicious blueberry scones every time you make it.
About three bite-sized blueberry scones equal the size of one mini scone, so you get more scones out of one recipe.
When it comes to breakfast scones, it’s hard to choose between chocolate chip and blueberry.
The method for making these blueberry scones is similar to that of chocolate chip breakfast scones. I had to adjust the recipe slightly to account for the extra moisture from the blueberries.
You can make the dough by hand or by food processor.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the cubed butter into the dry ingredients with a pastry blender until the butter is evenly distributed and the mixture resembles coarse crumbs.
- Beat together the milk, egg and vanilla extract. Pour the combined wet ingredients into the dry ingredients. Mix with a spatula until the mixture starts to clump together.
- Press the dough together between both hands to form a ball, then lightly knead it. If you have time, wrap the dough in plastic wrap and chill for 10 – 15 minutes. If you are in a hurry, it’s ok to proceed to the next step although chilling the dough first allows it to firm up and will make it less sticky later.
Making the dough with a food processor doesn’t take any time at all.
- Pulse to combine the flour, sugar, baking powder and salt. Add the cubed butter to the dry ingredients and pulse until the butter is evenly distributed and the mixture resembles coarse crumbs.
- Beat the milk, egg and vanilla extract together. Pulse while you pour the combined wet ingredients down the chute. Stop when the dough starts to clump.
- Turn out the dough onto a sheet of plastic wrap. Lightly knead the dough to form a ball. Wrap the dough in the plastic wrap and chill it for 10 – 15 minutes, if you have time. Otherwise, just proceed to the next step.
This part, definitely the most fun, has to be done by hand to minimize crushing the blueberries:
- To avoid sticking, rub your hands well with flour and liberally sprinkle flour on your countertop. Slightly flatten the dough into a disc. Slice the dough into three, more or less, equal triangles. Roll each of the three triangles between your hands to make three balls.
- With the palm of your hand, flatten each ball into a disc, roughly 3.5 – 4 inches in diameter. Press ¼ cup (40 g) blueberries onto each disc.
- Gently knead the blueberries into the dough and try to minimize crushing the blueberries. It will be easier if you pick up the dough in your hand, gather the edges to cover the blueberries and knead the dough between both hands. Make sure the blueberries are dispersed throughout the dough and not just sitting in a hollow space in the center.
- Press each of the 3 dough balls into discs. Slice each disc in two equal halves. Shape each slice into an even smaller ball, so now you have six balls. Gently flatten each ball to make a disc. Slice each disc into 8 triangles, for a total of 48 bite-sized scones.
Arrange the scones on two cookie sheets. Beat one egg together with one tablespoon of milk. Brush the egg wash on the scones for a nice golden finish. Bake for 30 minutes in a 350°F oven. Don’t cram all the scones in one cookie sheet as I did. I only did that because I find it easier to take a photo of just one cookie sheet rather than two. You need to give the scones space to expand as they bake.
Transfer the scones onto a cooling rack or bread basket and serve them warm with even more fresh blueberries on the side.
Below is a condensed version of the steps for easy pinning.
A batch of blueberry bite-sized breakfast scones is definitely something to look forward to in the weekend.
Bite-sized blueberry scones would also be a great addition to a brunch menu, as would blueberry and strawberry mini shortcakes.
Easy, delicious and fun to make, add bite-size blueberry scones to your baking repertoire and you’ll find yourself making them again and again.
- 2 ½ cups all-purpose flour (350 g)
- ¾ cup granulated sugar (165 g)
- 2 teaspoons baking powder (10 g)
- ¼ teaspoon salt
- ½ cup / 1 stick / 8 tablespoons (113 g) unsalted butter, sliced in cubes
- ¾ cup blueberries (120 g)
- ⅓ cup milk (78 g)
- 1 egg
- 1 teaspoon vanilla extract (3 g)
- Beat together 1 egg and one tablespoon milk
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- In a bowl, whisk together the flour, sugar, baking powder and salt. If using a food processor, pulse the dry ingredients to combine.
- Cut the cubed butter into the dry ingredients with a pastry blender until the butter is evenly distributed throughout the flour mixture. If using a food processor, pulse the butter with the dry ingredients. You want the mixture to look like coarse crumbs.
- Beat together the milk, egg and vanilla extract. If mixing by hand, switch to a spatula then pour the wet ingredients into the flour and butter mixture. Stir until the dough starts to bind together. If using a food processor, pour the combined wet ingredients down the chute while pulsing to blend. Stop when the dough starts to clump together (takes less than a minute).
- Flour your hands to knead and shape the dough into a ball. If you have time, wrap the dough in cling wrap and chill for 10 – 15 minutes. If in a hurry, proceed to step 6.
- Transfer the dough onto a well-floured countertop. Slice the dough in 3 equal triangles. Shape each triangle into a ball, then flatten with your palm to form a disc. Press ¼ cup (40 grams) of blueberries on each disc.
- Gently knead the blueberries into the dough, then shape the dough into a ball.
- Slice each ball in 2 equal halves. Shape the sliced halves into smaller balls for a total of 6 balls. Slice each of the 6 balls into 8 equal triangles.
- Arrange the scones on the cookie sheets. Brush the scones with the egg wash. Bake for 30 minutes or until golden brown.
- Transfer the scones onto a cooling rack and serve warm.
Bite-sized Blueberry Breakfast Scones