Small Batch Blueberry Scone Recipe
I recently published this small batch blueberry scone recipe for Patreon supporters of Hummingbird High. The scone recipe is small batch and makes only SIX mini blueberry scones, the perfect serving for 3 hungry people, or 6 folks with more self control, lol.
The scone recipe is loosely based on the crème fraîche scone recipe in my cookbook, Weeknight Baking. But to make it more accessible for my Patreon supporters, I swapped out the crème fraîche with sour cream. Both keep the scones wonderfully soft and moist, and add tangy flavors to contrast with the sweet blueberries.
Why You Should Make This Small Batch Blueberry Scone Recipe
In addition to making delicious blueberry scones, this recipe also has other advantages:
- This blueberry scone recipe requires NO PREP.
When researching recipes for Weeknight Baking, I learned that using cold ingredients in a scone recipe results in scones that are super tender and soft. As a result, for this recipe, you can use ingredients like butter, eggs, and sour cream straight from the fridge! There’s no need to bring anything to room temperature, saving you a ton of prep time. - This blueberry scone recipe requires MINIMAL INGREDIENTS.
Because this blueberry scone recipe is small batch, it only requires 1 cup of flour, a few tablespoons of sugar, butter, and 1 egg. - This blueberry scone recipe is LOW MESS.
Unlike other recipes that instruct you to knead the scone dough and form it into specific shapes, all you need to do is mix the dough. You then portion it out with a cookie dough scoop, enabling you to keep your hands clean and handle the dough as little as possible. - This blueberry scone recipe STORES WELL.
The scone dough keeps wonderfully in the freezer. Similar to cookie dough, you can portion out the scones and freeze them for baking later!
Small Batch Blueberry Scones: An Exclusive Recipe for Patreon Supporters
Now that I’ve convinced you to make this small batch blueberry scone recipe, I have some potentially bad news. You’ll need to support me on Patreon to access the recipe. Before you click out, please either check out this post about why I started a Patreon and/or learn more why below.
But the TL/DR is this: Patreon supporters of Hummingbird High get exclusive access to extra recipes like this small batch blueberry scones with a basic $1 or $5 subscription. Supporters also have the exclusive ability to choose what recipes I develop for Patreon by participating in a monthly poll. To wit—this small batch blueberry scone recipe was the winner of last month’s poll. Next month’s recipe will be a small batch yellow sheet cake with chocolate frosting, as voted on by over 100 Patreon supporters. Hooray!
Learn Why Becoming A Patreon Supporter Helps Me Create Recipes
By becoming a patron of Hummingbird High, you are enabling me to keep developing the baking recipes that you have been using and relying on during these critical times. You’ll also enable me to shift my focus away from pitching to sponsors and working on branded content, and instead spend more time creating recipes and tutorials that are specifically made for you and your needs. You can see examples of this work on my Instagram profile with small batch recipe tutorials like the Eggless Chocolate Chip Cookie for Two, and these recipe blog posts for Small Batch Brownies and Flourless Chocolate Cookies.
I’m hoping that, through Patreon, I can continue to develop more personalized recipes thanks to the generous support of viewers and readers like you. Please learn more by either reading this Instagram post and/or the About section of my Patreon page. If you’re unable to financially support my work right now, don’t worry! Check out this blog post about the other ways you can help.
Other (Free!) Breakfast Pastry Recipes
- Banana Cinnamon Muffins
- Buttered Corn Scones
- Caramel Apple Butter Sticky Buns
- Levain Bakery Blueberry Muffins
- Whole Grain Strawberry Oat Scones
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NO TIME TO BAKE?!
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
