Blueberry Scones from Kneaders Bakery & Cafe feature plump, juicy blueberries nestled in a tender, flaky pastry, lightly glazed and golden-baked to a perfect crumbly finish, offering a delightful blend of sweet and buttery flavors.
Equipments
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Pastry cutter (or fork)
- Baking sheet
- Parchment paper (optional)
- Spatula
- Cooling rack
- Pastry brush
- Knife or bench scraper
- Oven
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2-3 tablespoons milk (for glaze)
When preparing your blueberry scones, use cold unsalted butter cut into cubes to achieve the desired flaky texture. Fresh blueberries are essential for the authentic juicy bursts in every bite, so avoid using frozen to maintain the best flavor and moisture level. Measuring ingredients precisely with measuring cups and spoons ensures the perfect dough consistency. Incorporate just enough heavy cream to balance moisture without making the dough too wet, which affects the crumbly finish. Your blueberry scone inspired by Kneaders Bakery & Cafe's recipe will showcase the ideal combination of sweet, buttery flavors with a tender, golden-baked crust.
Instructions
- Preheat oven to 400°F (200°C).
- Line baking sheet with parchment paper.
- In a mixing bowl, whisk flour, granulated sugar, baking powder, and salt.
- Cut in cold butter using pastry cutter or fork until mixture is crumbly.
- In separate bowl, whisk together egg, heavy cream, and vanilla extract.
- Add wet ingredients to dry ingredients; mix until just combined.
- Gently fold in blueberries with a spatula.
- Turn dough onto a floured surface and gently shape into a 1-inch thick circle.
- Cut dough into 8 wedges using a knife or bench scraper.
- Place scones on prepared baking sheet.
- Brush tops lightly with heavy cream using a pastry brush.
- Bake for 15-18 minutes until golden brown.
- Cool scones on a cooling rack.
- In a small bowl, combine powdered sugar and milk to make glaze.
- Drizzle glaze over cooled scones before serving.
Substitution
Blueberry Scones from Kneaders Bakery & Cafe copycat recipe captures the original's tender, flaky texture and sweet blueberry bursts. If fresh blueberries are out of season or unavailable, frozen blueberries can be used but should be thawed and patted dry to avoid excess moisture in the dough. You can replace unsalted butter with cold margarine or coconut oil, though the texture may slightly differ. When measuring flour, use the spoon-and-level method to prevent dense scones caused by packing the flour. Your glaze consistency can be adjusted by varying the milk quantity to achieve the desired drizzle effect on top.
Tips
Ensure your butter is properly chilled and cut into small cubes before incorporating into the flour mixture to create the tender, flaky texture characteristic of Kneaders Bakery & Cafe's blueberry scones. Avoid overmixing the dough once wet and dry ingredients are combined; gentle folding preserves the scones' crumbly structure and prevents toughness. Use fresh, plump blueberries for optimal juiciness and flavor, folding them in carefully to prevent breaking and color bleed. Brushing the tops lightly with heavy cream prior to baking will help achieve that signature golden, glossy finish, while cooling the scones completely before glazing ensures the sweet drizzle adheres properly without melting.
Nutritions
Blueberry Scones from Kneaders Bakery & Cafe provide a moderate source of carbohydrates and fats, primarily from all-purpose flour and unsalted butter, which contribute to their tender, flaky texture. The fresh blueberries add antioxidants, dietary fiber, and vitamins such as vitamin C, enhancing the scone's nutritional profile. The inclusion of heavy cream and egg increases the protein and calcium content, while the sugar and glaze contribute additional simple sugars that affect overall calorie count. You can enjoy these scones as an occasional treat, balancing them with other nutrient-dense foods throughout your day.
Storage
Store your blueberry scones in an airtight container at room temperature to maintain their tender, flaky texture for up to two days. For longer storage, wrap the scones individually in plastic wrap and place them in a freezer-safe bag, then freeze for up to three months. Reheat gently in a preheated oven at 350degF (175degC) for 5-10 minutes to restore their golden-baked finish and delicious flavor.
Variation or Alternatives
For a variation, try substituting fresh blueberries with frozen ones, but avoid thawing to prevent sogginess in your scones. You can enhance flavor by adding a teaspoon of lemon zest to the dry ingredients, which complements the blueberry's natural tartness. If you prefer a crumbly texture, replace half the heavy cream with sour cream to add moisture and tang. Your scones can also be made vegan by using plant-based butter and milk alternatives while keeping the baking powder ratio the same.
Allergies
Blueberry Scones from Kneaders Bakery & Cafe contain common allergens such as wheat (gluten), dairy (butter, heavy cream, and milk), and eggs, which may cause reactions for sensitive individuals. The presence of blueberries is generally safe but can be a concern for those with specific fruit allergies. You should carefully review the ingredient list and consult with your healthcare provider if you have any food allergies or sensitivities.
Why this recipe?
Blueberry Scones from Kneaders Bakery & Cafe are beloved for their perfectly flaky texture combined with bursts of sweet, juicy blueberries in every bite. The balance of buttery richness and tangy fruit creates a delightful flavor profile that appeals to many. Making a copycat recipe allows you to enjoy this popular treat fresh at home, tailored to your taste preferences. Your attempt can capture the essence of a well-crafted bakery favorite without the need to visit the cafe.