Easy Blueberry Rye Scones Recipe

blueberry rye scones: overnight-recipe

(Hearty, tangy, and bursting with fruit.)

A slow-start breakfast for a Sunday morning.

Ingredients.

  • 200g all-purpose flour

  • 100g rye flour

  • 50g granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 115g cold unsalted butter, cubed

  • 150ml heavy cream (plus extra for brushing)

  • 1 large egg

  • 150g fresh or frozen blueberries

  • Demerara sugar (for topping)

How to Make This.

  1. Mix Dry Ingredients: In a large bowl, whisk together both flours, sugar, baking powder, and salt.
  2. Cut in Butter: Add the cold, cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour until it looks like coarse crumbs with some pea-sized chunks remaining.
  3. Add Wet Ingredients: Whisk the cream and egg together, then pour into the flour mixture. Stir gently with a fork until a shaggy dough forms.
  4. Fold in Berries: Gently fold in the blueberries, being careful not to crush them too much.
  5. The Overnight Rest: Turn the dough onto a floured surface and pat into a disc. Wrap in plastic and refrigerate overnight. This hydrates the rye flour and chills the butter for maximum flakiness.
  6. Prep and Cut: The next morning, preheat oven to 200°C (400°F). Cut the cold dough disc into 8 wedges.
  7. Bake: Place wedges on a parchment-lined tray. Brush with cream and sprinkle generously with Demerara sugar. Bake for 18-22 minutes until golden brown and firm to the touch.

Tips.

  • Keep it Cold: The secret to flaky scones is cold butter. If the dough feels warm at any point, pop it back in the fridge for 10 minutes.

  • Rye Flour Benefits: Rye flour adds a subtle earthiness and keeps the scones moist. Don’t be tempted to swap it all for white flour!

  • Don’t Over-work: Handle the dough as little as possible. Over-working develops gluten, which makes scones tough instead of tender.

Why Make This?

The “overnight” element of this recipe takes the stress out of morning baking. By doing the prep the night before, you get to wake up to the smell of fresh scones with almost zero effort. The rye flour provides a sophisticated depth that balances the sweetness of the blueberries perfectly.

SERVING SUGGESTIONS.

  1. Serve warm with a thick smear of salted butter or clotted cream.
  2. Pair with a bowl of Greek yogurt and a drizzle of honey.
  3. Enjoy with a large mug of filter coffee or a robust breakfast tea.
  4. These are best eaten the day they are baked but can be toasted the next day.

More Baking Recipes.

spring fruit tartlets recipe: seasonal dessert

Spring Fruit Tartlets.

tahini chocolate cookies

Tahini Chocolate Cookies.

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