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Irish Blueberry Scones
If you went to a friend’s or family in Ireland you’d be greeted with a hot cup of coffee and freshly baked traditional Irish Blueberry Scones. I adore these scones, which have a golden crust and a light dusting of sugar and are baked with dried juicy or fat juicy blueberries. As you sip a nice cup of Irish tea, they crumble between your fingers. This is a delectable St. Patrick’s Day treat.
Scones are pretty challenging to perfect, particularly for an Irish baker attempting to recreate her mother’s pastries in America. Although this is not a hard and fast rule, you can substitute cake flour for bread flour or all-purpose flour. If you can’t find cake flour, try a flour made from soft winter wheat from states like Tennessee. White Lily flour performs admirably.
We rounded up this recipe for you if you want to make another scones recipe Try These Peach Scones!
Best Baking Tips For Irish Blueberry Scones
- To ensure lighter scones, always sift the flour and baking powder together.
- A light touch incorporates air and imparts softness to the scone dough. Lift the flour high as you squeeze in the butter, creating air and lightness with a soft touch.
- Remember that too much kneading and blending will result in dry, hard scones.
- When molding your dough, don’t use too much flour.
- Instead of pounding the dough with a rolling pin, gently press the dough form a shape with your palms.
- Flour the cutter’s edges before cutting out the scones. Instead of twisting the cutter, push it through the dough solidly, raise, and release.
- Work as fast as you can at the moment the wet ingredients touch the dry.
I bet you may like these scones as much as I do. They are delicious as you expect.
Try Our Irish Blueberry Scones:
Irish Blueberry Scones
- 1-2 cups all-purpose flour
- 3 tbsp sugar
- 1 tbsp baking powder
- salt pinch
- 10 tsp unsalted butter
- 4 oz blueberries dried
- 5-6 tbsp milk
- 2 small egg
- Preheat the oven to 375°F.
- In a mixing bowl, combine the baking powder, flour, salt, and sugar.
- Using fingers, spread them in the butter then add the blueberries, mix well.
- Stir together one egg and milk. Drizzle the milk mixture into the dry ingredients.
- Mold the dough a few times then flatten it with your hands.
- Cut the dough into 8-9 wedges and place them on a baking sheet.
- Preheat the scones for 16-20 minutes till slightly brown.
- Serve immediately with butter.
Please leave a comment below and rate the recipe on the recipe card if you make these Irish Blueberry Scones.
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Easy Whole Wheat Blueberry Muffins
Thank you for sharing this recipe and a belated Happy St Patricks Day to you:)
It looks similar to my raisin scones I love to make and eat ! Blueberries are so healthy and most people don’t realize it and its even yummier in a baked goodie like this scone. I cant wait to make it and will share my outcome on here.
Oh, we love raisins, too. And since they are merely dried grapes, they do add a fruit touch to these scones.
Happy belated St Patrick’s Day to you, too!
Blueberries are in season, and I love to bake with these juicy summer berries, which simply burst with flavor when added to rich scones. Traditional Irish scones dotted with raisins or sultanas come to mind when I think of fruit scones. However, my Dad tells stories of how my Granny mixed wild hurts (bilberries) and blackcurrants through her soda breads and scones during the summer months.
Those extra berries sound delicious, too. In fact, we sometimes add raspberries and blackberries in our scones. Truthfully, any type of berries will work in this recipe.
These Irish Blueberry Scones look yummy. The details effort you put into sharing this recipe with your food bloggers is a plus for me. I am going to fix these tonight and share images with you of my completed Scones. I have shared your recipe with my social media followers, as we always looking for new recipes.
Thank you! Please share your results and photos when you make the Irish Blueberry Scones. And thank you for sharing with your followers and friends, too.
First off, just let me say ……Yummmm! What a great article on a great topic. When I go into a bakery of coffee shop and see scones under the glass, I know I’m in the right place. To be able to make these at home would just make an ordinary weekend morning into something special. Your recipies and instruction tips are easy to follow. i liked the accompanying recipes as well, like the Blueberry Muffins. I also liked the history lessons on scones from wiki- i might start using the word bannock. Time to head to the store and get the ingredients. This looks like a baking labor of love. Thanks!
I’m glad you found the Irish Blueberry Scones recipe intriguing. They do make for a delicious breakfast or really anytime treat. Bannock or scone…either way, they are delicious!
When you finish making them, please comment back and let us know how they were enjoyed. Pictures are always appreciated!
This recipe looks incredible. I’ve become obsessed with scones lately and was looking for a good recipe. Would you mind clarifying the flour content for me? I see you have it listed as 1-2 cups, but for a first time maker of scones, I’m not sure if I should use one cup or two. I’ll definitely be bookmarking this recipe and can’t wait to try it. Thanks so much for sharing!
Yes, of course. Start with 1 cup. If it’s too sticky, add more until it is not quite sticky. But avoid too much flour as that makes a very dense end product. The reason for the variation is that humidity levels of your air and also the flour’s texture (you will use less when baking with whole grain flours than with refined flours) will affect the amount needed.