As the sun rises and fills my kitchen with soft morning light, I’m often transported by a familiar, delightful aroma—the sweet, tangy scent of fresh blueberry scones wafting through the air. This recipe for Layered Blueberry Jam Scones is a twist on tradition, serving up tender layers of buttery biscuit interwoven with a luscious homemade blueberry compote. The burst of flavor is like a little celebration for your taste buds, and trust me, once you take that first bite, you’ll find it hard to stop at just one.
What I love most about these scones is how effortlessly they bridge the gap between cozy mornings and elegant brunch gatherings. Whether you’re enjoying them solo with a cup of tea or impressing friends at a potluck, these delightful treats pack a punch of indulgence without the usual hassle. Perfectly flaky and bursting with fresh blueberries, you’ll wonder how something this impressive can be made in under 30 minutes of baking time—after all, the secret to their charm lies in those inviting layers of flavor! So, roll up your sleeves and let’s embark on this delicious journey together.
Why love layered blueberry jam scones?
Indulgent layers: These scones feature a delightful combination of flaky pastry and luscious blueberry compote, creating an irresistible treat.
Effortless elegance: Perfect for any occasion, from cozy breakfasts to sophisticated brunches, making you the star of the table.
Flavor explosion: The tangy sweetness of the homemade blueberry jam beautifully complements the buttery richness, offering a taste sensation like no other.
Quick bake: With just 20-25 minutes of oven time, you can whip up these scones in a flash, impressing family and friends without the stress.
Versatile delight: Enjoy them warm or at room temperature, paired with your favorite tea or coffee for a delightful moment of indulgence.
Layered Blueberry Jam Scones Ingredients
For the Blueberry Compote
• Frozen blueberries – 100 g, these provide a burst of juicy flavor in every bite.
• Sugar – 75 g, enhancing the natural sweetness of the blueberries.
• Juice of 1/2 lemon – about 2-3 tbsp, adding a bright tang that balances the sweetness.
• Lemon zest – 1 tsp, for an extra hint of citrus freshness in your compote.
• Water – 2-3 tbsp, helps create a syrupy texture for the jam.
• Vanilla – 1 tsp, bringing warmth and depth to the compote’s flavor.
For the Scone Dough
• Butter – 100 g, cold and cut into cubes, ensures flaky layers in your scones.
• All-purpose flour – 225 g, the base for your delightful layered blueberry jam scones.
• Sugar – 75 g, for sweetness throughout the dough.
• Baking powder – 1.5 tsp, giving the scones a light and airy rise.
• Salt – 1/2 tsp, enhancing the flavors of the other ingredients.
• Greek yogurt – 125 g, adds moisture and a slight tang for tenderness.
• Large egg – 1 (about 50 g), binding the dough and enriching its flavor.
• Lemon zest – 1 tbsp, to complement the blueberry jam and brighten the scone dough.
These Layered Blueberry Jam Scones are not just a treat but a culinary experience waiting to unfold in your kitchen! Enjoy the process and savor each delicious bite.
How to Make Layered Blueberry Jam Scones
- Cook the compote: In a pot, combine frozen blueberries, sugar, lemon juice, lemon zest, and water. Cook on medium heat for about 10 minutes, mashing the blueberries while cooking until you achieve a thick consistency.
- Thicken: Continue to cook the mixture until you see 1 cm (0.4 inch) air bubbles that remain for 1-2-3 seconds. Once thickened, add the vanilla and stir to blend.
- Cool down: Pour the compote into a bowl and let it chill in the fridge or freezer for 30 minutes to an hour until it is scoopable.
- Prepare the butter: Cut the butter into small cubes and place it in the freezer for 15-30 minutes, making sure it gets very cold for that perfect flaky texture.
- Mix dry ingredients: In a bowl, combine flour, sugar, baking powder, salt, and lemon zest. While the butter chills, let this mixture chill in the fridge too.
- Whisk wet ingredients: In a small bowl, whisk together Greek yogurt and egg. If the butter hasn’t chilled yet, put this mixture in the fridge as well.
- Combine butter and flour: Toss the cold butter into the chilled flour mixture, using your fingers to pinch the butter until it resembles sandy crumbs with some pea-sized chunks.
- Mix wet and dry: Create a well in the center of the flour mixture and pour in the yogurt and egg mixture. With a spoon, mix it gently, then use your hands to bring it together lovingly.
- Chill the dough (optional): Form the mixture into a ball, wrap in saran wrap, and chill in the fridge for 15-30 minutes for even flakier scones.
- Roll the dough: On a floured surface, press the dough into a rectangle about 1/2 – 1 cm (0.2 – 0.4 inches) thick to prepare for layering.
- Add compote: Spread half of the blueberry compote over one half of the rectangle, then cut the dough in half to sandwich the layers together.
- Flatten gently: With care, press the dough down gently to maintain its shape, ensuring it’s still rectangular.
- Layer again: Add the remaining compote on one half of the dough, cutting the dough in half again to create another layer, pressing gently to combine without flattening.
- Chill the layers: Wrap the dough in saran wrap and chill in the fridge for 2-3 hours or overnight to build those beautiful layers of flavor.
- Preheat oven: Set your oven to 175 C (350 F) to prepare for baking these delightful creations.
- Cut and arrange: After chilling, cut the dough into 8 equal pieces and place them on a baking paper-lined tray to get ready for the oven.
- Egg wash: Brush the tops of the scones with an egg wash and sprinkle with pearl or demerara sugar for a beautiful finish.
- Bake: Place the tray in the oven and bake for about 20-25 minutes until the scones are golden brown and enticingly aromatic.
Optional: Serve warm with additional blueberry compote on the side!
Exact quantities are listed in the recipe card below.
What to Serve with Layered Blueberry Jam Scones?
Complete your delightful brunch experience with these perfect pairings that enhance every bite of your scones.
- Fresh Berries: A medley of strawberries, raspberries, and blueberries adds a burst of freshness and color that beautifully complements the scones.
- Devonshire Cream: Rich and creamy, this indulgent topping pairs perfectly with the sweet blueberries. It brings a luxurious touch, making each bite feel special.
- Lemonade: A refreshing glass of homemade lemonade balances the sweetness with a zesty citrus flair, perfect for warm days or a delightful afternoon treat.
- Herbal Tea: A soothing herbal tea, like chamomile or mint, enhances the flavors of the scones while enveloping you in a comforting embrace.
- Greek Yogurt Parfait: Layer Greek yogurt with granola and any leftover blueberry compote for a delicious breakfast option, adding texture and nutrition alongside your scones.
- Honey Butter: Drizzling warm scones with honey butter adds a sweet, rich finish that melts into every flaky layer and makes them even more irresistible.
- Sparkling Water: A refreshing sparkling water with a hint of lemon or lime can cleanse your palate between bites, ensuring the blueberry flavors shine through.
- Vanilla Ice Cream: For a decadent dessert twist, serve warm scones with a scoop of vanilla ice cream, creating a delightful contrast of temperatures and flavors.
- Chocolate Drizzle: A light drizzle of melted dark chocolate over the scones adds an elegant touch, creating a stunning presentation and a richer taste experience.
Expert Tips for Layered Blueberry Jam Scones
- Chill Everything: Ensure both the butter and the mixture are cold before baking. Cold butter creates those flaky layers essential for perfect layered blueberry jam scones.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones instead of tender, flaky ones.
- Perfect Thickness: When rolling out the dough, aim for a thickness of 1/2 – 1 cm (0.2 – 0.4 inches). This ensures both layers of compote and dough meld beautifully.
- Cooling Time: Patience is key! Chilling the layered dough for 2-3 hours (or overnight) enhances texture and builds flavor.
- Egg Wash Magic: Don’t skip the egg wash before baking. It adds a golden, glossy finish that makes your scones look as good as they taste!
Make Ahead Options
These Layered Blueberry Jam Scones are perfect for meal prep lovers seeking a delightful make-ahead treat! You can prepare the blueberry compote up to 3 days in advance; just store it in an airtight container in the refrigerator to maintain its vibrant flavor. Additionally, you can make the scone dough and refrigerate it for up to 24 hours before baking. To do this, simply follow the recipe up to the chilling step (after assembling the layers) and wrap the dough tightly in saran wrap. When you’re ready to serve, preheat your oven, cut the chilled dough into pieces, apply the egg wash, and bake. You’ll have fresh, warm scones with minimal effort, just as delicious as if made fresh!
Storage Tips for Layered Blueberry Jam Scones
Room Temperature: Store the scones in an airtight container at room temperature for up to 3 days. Enjoy them fresh for breakfast or as a delightful snack!
Fridge: If you want to prolong freshness, keep the scones in the fridge for up to a week. Reheat gently in the microwave or toast them for a warm, inviting treat.
Freezer: Freeze layered blueberry jam scones in a single layer on a baking sheet for about 2-3 hours. After that, transfer them to a freezer-safe bag for up to 3 months.
Reheating: To enjoy frozen scones, thaw in the fridge overnight and reheat in the oven at 175°C (350°F) for 10-15 minutes to restore that delightful freshness and flaky texture.
Layered Blueberry Jam Scones Variations
Feel free to get creative with these scrumptious scones and give them your personal touch!
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Berry Blend: Swap out blueberries for raspberries or chopped strawberries for a different fruity experience. Each berry brings its own unique flavor and character to your scones!
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Citrus Zest: Experiment with orange or lime zest instead of lemon for a zesty twist that adds brightness and zing to your scones.
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Nutty Addition: Fold in chopped walnuts or almonds into the dough for an added crunch that complements the softness of the scone perfectly. Just imagine each bite melding buttery flavor with nutty richness!
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Spiced Up: Add a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm depth of flavor that elevates the sweetness of the blueberries.
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Herbal Notes: Infuse fresh herbs like basil or thyme into the compote for a sophisticated flavor profile that balances the sweetness beautifully. It’s a delicious surprise for the palate!
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Vegan Option: Substitute butter with coconut oil and use a flaxseed egg in place of the egg for a delightful plant-based version. The result is just as flaky and indulgent!
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Gluten-Free: Swap all-purpose flour with a gluten-free blend to make these scones accessible to everyone. It’s an easy way to ensure all can enjoy the layers of deliciousness!
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Chocolate Drizzle: Once baked, drizzle some melted dark chocolate over the cooled scones for an irresistible sweet contrast to the tart blueberry filling. Chocolate is always a welcome addition!
Try these variations and transform your layered blueberry jam scones into a personalized treat every time you bake!
Layered Blueberry Jam Scones Recipe FAQs
What type of blueberries should I use?
Absolutely! While I use frozen blueberries for convenience and consistent flavor, you can definitely use fresh blueberries. Just make sure they’re ripe—look for firm, plump berries without any dark spots or bruises.
How should I store the layered blueberry jam scones?
I recommend storing your scones in an airtight container at room temperature for up to 3 days. If you prefer them to last longer, keep them in the fridge for up to a week. For warm and cozy moments, you can gently reheat them in the microwave or toast them!
Can I freeze the scones?
Yes, you can freeze the layered blueberry jam scones! After they’re formed but before baking, place them in a single layer on a baking sheet for about 2-3 hours until firm. Then, transfer them to a freezer-safe bag, where they can stay for up to 3 months. When you’re ready to bake, just thaw them in the fridge overnight and bake them as directed.
What should I do if my dough is too sticky?
Very doable! If your dough turns out sticky, try adding a little more flour, about a tablespoon at a time, until it reaches a manageable consistency. Remember, the dough should be soft but not overly wet. Mixing too much can lead to tougher scones, so be gentle!
Are these scones suitable for those with allergies?
While the original recipe contains gluten from all-purpose flour and dairy from butter and Greek yogurt, you can easily make adjustments. Substitute gluten-free flour for a gluten-free option and use non-dairy yogurt in place of Greek yogurt. Always check ingredient labels for potential allergens, especially for those with sensitivities.
Layered Blueberry Jam Scones: Sweetness in Every Bite
Ingredients
Equipment
Method
- In a pot, combine frozen blueberries, sugar, lemon juice, lemon zest, and water. Cook on medium heat for about 10 minutes, mashing the blueberries while cooking until you achieve a thick consistency.
- Continue to cook the mixture until you see 1 cm (0.4 inch) air bubbles that remain for 1-2-3 seconds. Once thickened, add the vanilla and stir to blend.
- Pour the compote into a bowl and let it chill in the fridge or freezer for 30 minutes to an hour until it is scoopable.
- Cut the butter into small cubes and place it in the freezer for 15-30 minutes.
- In a bowl, combine flour, sugar, baking powder, salt, and lemon zest. While the butter chills, let this mixture chill in the fridge too.
- In a small bowl, whisk together Greek yogurt and egg. If the butter hasn't chilled yet, put this mixture in the fridge as well.
- Toss the cold butter into the chilled flour mixture, using your fingers to pinch the butter until it resembles sandy crumbs with some pea-sized chunks.
- Create a well in the center of the flour mixture and pour in the yogurt and egg mixture. Mix it gently, then use your hands to bring it together.
- Form the mixture into a ball, wrap in saran wrap, and chill in the fridge for 15-30 minutes for even flakier scones.
- On a floured surface, press the dough into a rectangle about 1/2 - 1 cm (0.2 - 0.4 inches) thick.
- Spread half of the blueberry compote over one half of the rectangle, then cut the dough in half to sandwich the layers together.
- With care, press the dough down gently to maintain its shape, ensuring it's still rectangular.
- Add the remaining compote on one half of the dough, cutting the dough in half again to create another layer.
- Wrap the dough in saran wrap and chill in the fridge for 2-3 hours or overnight.
- Set your oven to 175 C (350 F) to prepare for baking.
- After chilling, cut the dough into 8 equal pieces and place them on a baking paper-lined tray.
- Brush the tops of the scones with an egg wash and sprinkle with pearl or demerara sugar.
- Place the tray in the oven and bake for about 20-25 minutes until the scones are golden brown.