Blueberry Drop Scones - Julia's Cuisine (2024)

These Blueberry Drop Scones use seasonal blueberries, there is no shaping required and they are absolutely delicious. Make a batch soon for an upcoming brunch or afternoon tea!

What are Drop Scones?

If you’ve never made or heard of a drop scone, you’re missing out! As much as I love my Light and Fluffy Scones, these are no fuss scones. Regular scones require a little bit of kneading and then shaping into the desired shape or cut out. Drop scones are simply mixed by hand and then spooned onto a baking tray with a tablespoon. Easy!

What are These Scones Like

• Difficulty – Unlike most scones, you don’t have to shape these which makes them very easy to make. The batter comes together quickly and you just spoon them onto a baking tray.
• Taste – These scones are light with a crusted top. They are not sweet and are bursting with fresh blueberries.
• Serving – This recipe makes eight good sized scones. In the recipe card you can easily adjust the serving size to scale the recipe up or down.

Ingredients

• Flour – These scones use all purpose flour or plain flour.
• Sugar – A small amount of granulated white sugar is used to help balance out the flavours.
• Salt – Just regular table salt is used to help enhance flavours.
• Baking powder – This is the rising agent used. Make sure your baking powder hasn’t expired or you won’t achieve the desired results!
• Butter – For scones it’s always best to use cold butter.
• Milk – I used whole dairy milk for these scones.
• Glaze – I made a simple wash of egg yolk and milk to brush the scones before they were baked. This gives them a golden top!
• Blueberries – Fresh blueberries will work best for these scones.

NOTE, Full recipe and instructions can be found in the recipe card at the end of the post.

Instructions

1. Preheat oven – Preheat your oven to 425F. Grease a large baking tray and set aside.
2. Combine dry ingredients – In a large mixing bowl, combine the flour, sugar, baking powder and salt. Whisk together.
3. Add butter – Cut in the butter in cubes. Using your fingers, combine it into the flour mixture. It will be crumbly.
4. Add blueberries – Add the blueberries and toss to combine into the dry ingredients.
5. Pour milk – Slowly start pouring in the milk, mixing as you add it in. You just need the dough to come together and it will be quite sticky.
6. Mound scones onto baking tray – Spoon the batter onto the greased baking tray in big mounds. I made eight large scones.
7. Brush with egg wash – Whisk together the egg with milk and brush the tops of the scones.
8. Bake – Bake between 12 – 15 minutes or until puffed up and golden.
9. Cool and serve – Remove from oven and allow to cool. Can be served straight away and will keep up to two days in an airtight container.

Recipe Notes

• Get organised – Get all your ingredients, baking equipment, spoons and whatever else necessary for the recipe before starting. This will always make the baking experience better!
• Measure correctly – I always recommend measuring ingredients correctly to ensure you have the best chance at the results you’re looking for!
• Add blueberries to dry ingredients – Make sure to add the blueberries before you add the milk. This will ensure the blueberries don’t sink in the scones.
• Use cold butter – Always use cold butter in scones. This help create air pockets as the butter melts as the scones bake. This helps create a lighter texture associated with scones.

Substitutions and Flavour Changes

• Blueberries – I used fresh blueberries for these scones. Frozen blueberries will work as well, just be sure to add them frozen. This is important otherwise the colour of the blueberries will colour the scone batter.
• Other berries – You can easily use raspberries or strawberries for these scones to change the flavour. If using strawberries be sure to cut them into small pieces. You can also check out my Strawberry Cream Scones.

Serving and Storage

• Serving – Serve these scones up with some delicious Homemade Lemon Curd, jam, butter, clotted cream, whipped cream or just on their own.
• Storage – These scones will keep for about two days in an airtight container at room temperature. You can freeze them in a freezer safe container for up to two months.

Frequently Asked Questions

Thanks For Stopping By & Hope to See You Soon!

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