About This Small Batch Blueberry Scone Recipe
This 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 recipe comes together quickly and uses cold ingredients—there’s no need to bring anything to room temperature! The resulting scones are light, fluffy, and studded with juicy blueberries.
The scone recipe is loosely based on the crème fraîche scone recipe in my cookbook, Weeknight Baking. However, 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.
Looking for more small batch blueberry recipes? Check out this recipe for small batch blueberry muffins. The recipe only yields 4 muffins and is one of the most popular recipes on Hummingbird High!
And don’t forget to check out my full collection of small batch baking recipes!
Why You Should Make The Recipe
In addition to making delicious blueberry scones, this recipe also has other advantages:
This blueberry scone recipe requires almost 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 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 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.
The blueberry scones STORE 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!
Ingredients and Substitutions
Now that I’ve convinced you to make these small batch blueberry scones, here’s everything you need to make the recipe:
Shopping List For Small Batch Blueberry Scones Recipe
- all-purpose flour
- granulated sugar
- baking powder
- kosher salt
- unsalted butter
- large eggs
- sour cream
- frozen blueberries
- coarse sugar
And let’s talk about some key ingredients and their potential substitutions:
Common Ingredient Substitutions
- All-Purpose Flour. Substitute the all-purpose flour with 1:1 Gluten Free All-Purpose Flour (I like Bob’s Red Mill and King Arthur Baking Company) to make the scones gluten-free!
- Kosher Salt. You can use a pinch of table salt instead of the ¼ teaspoon kosher salt in the recipe.
- Sour Cream. Swap the sour cream for the same amount of unflavored yogurt (Greek or regular) or creme fraiche.
- Frozen Blueberries. You can also use fresh blueberries instead of frozen ones in this recipe. Just chill them first!
Best Recipe Tips
Tips About Baking Equipment
- In this recipe, you’re going to be whisking an egg and dividing it in half. One half is used in the scone dough, while the second half is used as an egg wash for the scones. Most large eggs clock in at about 3 tablespoons—that means you’ll need 1 ½ Tablespoons for the dough. You can get this nifty 1 ½ Tablespoon measure or this mini liquid measuring cup. Alternatively, you can just use teaspoons to measure out 4 ½ teaspoons of whisked egg.
- To make the scones extra photogenic, I baked them in a muffin pan. But if you don’t have a muffin pan, simply scoop out the dough onto a sheet pan like you would cookie dough. The resulting scones won’t be as round as mine, but they’ll still be delicious.
Make Them Pretty!
- I used this 4-Tablespoon cookie dough scoop to scoop out the scones. You can also use other sized cookie dough scoops for the job; just make sure each scone has about 4 tablespoons of dough!
Other Breakfast Pastry Recipes
- Banana Cinnamon Muffins
- Buttered Corn Scones
- Caramel Apple Butter Sticky Buns
- Levain Bakery Blueberry Muffins
- Whole Grain Strawberry Oat Scones
Small Batch Blueberry Scones Recipe
Ingredients
- 1 cup (4.5 ounces or 128 grams) all-purpose flour
- 3 Tablespoons (2.35 ounces or 67 grams) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 Tablespoons (1 ounce or 28 grams) cold unsalted butter, chopped into ½- to 1-inch pieces, plus more for the pan
- 1 large cold egg
- ½ cup (4 ounces or 113 grams) cold sour cream
- ½ cup (2.5 ounces or 71 grams) frozen blueberries
- coarse sugar, for garnish
Instructions
- Prep the oven and pan. Position a rack in the center of the oven and preheat the oven to 400F. If using a muffin pan, butter the insides of six cavities in the pan. If using a sheet pan, line it with parchment paper.
- Mix the dry ingredients, then add the butter. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Beat on low until just combined, about 15 seconds. Add the butter all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, about 3 minutes.
- Divide the egg and add sour cream. In a small bowl, whisk the egg. Measure out 1 ½ Tablespoons (or 4 ½ teaspoons) of the whisked egg into a medium bowl. Add the sour cream to this bowl and whisk together.
- Add the sour cream to the dry ingredients, then add the blueberries. With the mixer on low, slowly pour the sour cream mixture into the dry ingredients. Beat until the dough clumps around the paddle and/or sides of the bowl, about 1 minute. Scrape down the bottom and sides of the bowl. With the mixer on low, add the blueberries all at once and mix until evenly distributed, about 1 minute more.
- Assemble the scones. Use a cookie dough scoop to measure out 4 tablespoons of scone dough (for a total of 6 scones) into the prepared pan of your choice. Brush the top of each scone with the remaining whisked egg and sprinkle a generous amount of coarse sugar over each scone.
- Bake the scones. Bake for 18 to 20 minutes, or until the scones have almost doubled in size and lightly browned. Cool the scones on the pan on a wire rack for 10 minutes, then serve warm with butter and jam.
- Serve and store. The scones can be stored in an airtight container or zip-top bag at room temperature for up to 2 days. To rewarm, slice crosswise and toast.
Notes
- In this recipe, you’re going to be whisking an egg and dividing it in half. One half is used in the scone dough, while the second half is used as an egg wash for the scones. Most large eggs clock in at about 3 tablespoons—that means you’ll need 1 1/2 tablespoons for the dough. You can get this nifty 1 1/2 tablespoon measure or this mini liquid measuring cup. Alternatively, you can just use teaspoons to measure out 4 1/2 teaspoons of whisked egg.
- To make the scones extra photogenic, I baked them in a muffin pan. But if you don’t have a muffin pan, simply scoop out the dough onto a sheet pan like you would cookie dough. The resulting scones won’t be as round as mine, but they’ll still be delicious.
- I used this 4-tablespoon cookie dough scoop to scoop out the scones. You can also use other sized cookie dough scoops for the job; just make sure each scone has about 4 tablespoons of dough!
NEVER miss a recipe
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.
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