Meet my favorite coffee companion. Crisp on the outside, tender and fruit-studded on the inside, these blueberry rye scones are everything I want in a breakfast treat. As with pie dough, I always make scones with a portion of wholegrain flour for an extra dimension of flavor. I love the pairing of earthy rye with berries; but spelt, einkorn, or whole wheat work fine as well. The lemon glaze is optional for me, but not for my kids. If you’re going with the glaze, feel free to add the zest of the lemon into the scone dough.
- If you’re like me and don’t even think about baking BC (before coffee), prep the scones in advance through the chilling and cutting step. Freeze directly on the sheet tray until solid, then transfer the frozen scones to a ziplock bag and bake them off as needed (they’ll likely need a few extra minutes of bake time).
Blueberry Rye Scones
Makes 8 scones | Adapted from Baked to Order
For the blueberry rye scones:
- 250g (2 c) all-purpose flour
- 63g (2/3 c) whole rye flour
- 50g (1/4 c) granulated sugar
- 1 Tbsp baking powder
- 3/4 tsp kosher salt (Diamond Crystal; use half as much for table salt)
- 1/2 tsp ground ginger
- 1/4 tsp grated nutmeg
- 85g (6 Tbsp) unsalted butter, cold and cut into 1/2-inch cubes
- 170g (1 1/4 c) fresh blueberries
- 120g (1/2 c) cold heavy cream, plus more for brushing
- 60g (1/4 c) sour cream, cold
- 1 large egg, cold
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- Coarse sugar, for sprinkling
For the lemon glaze (optional):
- 60g (1/2 c) icing sugar, sifted
- 2-3 tsp freshly squeezed lemon juice, plus more as needed
- Make the scone dough: Line a 6-inch cake pan with plastic wrap and set aside. In a medium bowl, whisk together the flours, sugar, baking powder, salt, ginger, and nutmeg.
- Add the cold, cubed butter to the dry ingredients and cut it into the dry ingredients using a pastry cutter or your fingers. You should have varying sizes of butter pieces, ranging from pea to nickel shaped. Gently fold in the blueberries.
- Whisk together the heavy cream, sour cream, egg, and extracts. Pour over the dry ingredients and gently fold in with a spatula until combined. The dough should be a bit shaggy, but should hold together. If not, add more cold cream 1 teaspoon at a time until it does. Gently fold the dough onto itself until it becomes a cohesive mass.
- Chill the dough and preheat the oven: Transfer dough to the prepared cake pan and freeze for about 20-30 minutes or until slightly hardened. While scones are chilling, preheat the oven to 425°F with a rack in the middle. Stack two baking sheets together and line the top one with parchment paper. (I like to bake these scones with an extra baking sheet underneath to keep the bottoms from browning too much.)
- Cut and bake the scones: When scone dough is chilled, invert onto a cutting board and use a sharp knife to cut like a pie into eight wedges. Transfer scones to prepared sheet pan. Lightly brush the tops with cream and sprinkle with coarse sugar.
- Bake for 22-30 minutes, rotating pan halfway through, until the tops and bottoms are golden brown. Cool on a wire rack for 10 minutes.
- Glaze and enjoy: While the scones are cooling, make the glaze. Sift the icing sugar into a medium bowl. Add 2 tsp lemon juice and whisk until smooth. Add more lemon juice, a teaspoon at a time, until the glaze is smooth and pourable. Drizzle or spoon over the scones. Enjoy immediately.
- Storage: Scones are best freshly baked, but you can store them well wrapped at room temperature for a few days. (I would hold off on glazing until you’re ready to eat them.) Reheat for 5 to 10 minutes in a 350°F (175°C) oven. You can also freeze scones unbaked and bake them straight from frozen (you may need to add a few extra minutes of baking time).