Crisp
on the outside, tender on the inside, and bursting with juicy blueberries—these
Pancake Blueberry Scones are a playful twist on the classic British and Irish
favorite. Traditionally made with
flour or oats, scones have long graced teatime tables with their buttery charm. Here, I invite modern ease into the mix:
pancake mix shortcuts the prep without sacrificing flavor. The result? A golden, wholesome
treat that’s perfect for breakfast, brunch, or a cozy afternoon snack. Quick to make, delightful to share, and
just the right blend of old-world comfort and everyday simplicity. Serve these
golden beauties warm from the oven with a dollop of clotted cream or a drizzle
of honey. Pair them with a steaming
mug of Earl Grey or a tangy hibiscus tea for a moment that feels like a gentle
hug. Growing up, scones weren’t
just treats—they were quiet anchors for weekend mornings, where time slowed and
blueberry bursts whispered stories from the past. Whether enjoyed solo in the morning
light or shared during a heart-to-heart chat, these scones invite you to savor
comfort, simplicity, and just a hint of nostalgia.
Ingredients:
- 1 cup pancake mix (any brand you like)
- 1/3 cup milk or heavy
cream
- 1/3 cup cold butter, cut into small pieces
- 1/3 cup sugar
- 1/2 tsp cinnamon powder
- 1/2 tsp baking powder
- 1/2 cup frozen blueberries (keep frozen, do not
thaw)
- 2 tbsp sugar (for topping)
Directions:
1.
Mixing Dry Ingredients:
2.
In a large bowl,
whisk together the pancake mix, sugar, baking powder, and cinnamon.
3.
Cutting in Butter:
4.
Add the cold
butter pieces to the bowl. Use a
pastry cutter, two forks, or your fingers to blend the butter into the dry
mixture until it looks like coarse crumbs (pea-sized pieces).
5.
Adding Liquid and Blueberries:
6.
Pour in the milk
or cream. Add the frozen blueberries.
Gently mix until the dough is evenly moistened. Do not overmix.
7.
Forming the Dough:
8.
Lightly flour
your work surface and hands. Turn the
dough out onto the surface and gently press it into a ball. (It will be sticky — add a little flour if
too wet, or a tablespoon or two more cream if too dry.)
9.
Shaping and Cutting:
10.
Press the dough
into an 8-inch disc one disc into 4 wedges using a sharp knife.
11.
Chilling the Scones:
12.
Place the wedges
onto a plate or parchment-lined baking sheet.
Brush the tops with a little more cream or milk, then sprinkle with
the 2 tbsp sugar for extra crunch.
13.
Refrigerate for at least 15 minutes while preheating the oven.
14.
Preheating the Oven:
15.
Preheat to 400°F
(204°C). Line a baking sheet with
parchment paper or a silicone mat.
16.
Baking:
17.
Arrange the
chilled scones 2–3 inches apart on the prepared baking sheet.
18.
Bake for 22–25
minutes, or until the edges are golden and the tops lightly browned.
19.
Cooling & Serving:
20. Let the scones cool for a few minutes before serving. Enjoy warm or at room temperature!
