Miniature Blueberry Drop Scones [Recipe] (2024)

Alright everybody, today I bring you… blueberry drop scones! And not just regular drop scones, oh no – miniature ones, which in my opinion are the perfect way to make them for tea parties. Why? Because then you have more room to sample other treats, of course!

I remember as a kid, my mom and some of my aunts talking about how it was the best thing to take a sliver of each kind of cookie at Christmastime so that you could try them all. At the time, my child-like fancies for loads of dessert didn’t get it: Why not just eat a whole one of each kind? Now that I’m grown (mostly, haha– I might never full grow up), I realize that they were right. Filling up on one thing is never optimal when you could just keep your helpings small and get to try so much more!

Where this recipe for blueberry drop scones came from

I made up this recipe after being invited to a friend’s house for a birthday tea party when I was a teenager. Something very similar to this was served at the time amid a large spread of dainty desserts and snacks. I thought that making the scones in miniature form was perfect because it left us with more room to sample all of the different delicious foods on the table… becoming more and more like my mom all the time!

What are drop scones?

Rather than being rolled out and then cut into scone shapes, drop scones are made by simply “dropping” the dough onto a prepared cookie sheet with a spoon or cookie scoop. They are a simpler, no-mess method for making tea time scones.

Are Scotch pancakes and drop scones the same thing?

I actually didn’t know about Scotch pancakes until today, but drop scones are apparently another name for them (a thick, griddle cooked pancake). The two are not the same thing, but interestingly, they bear the same name!

How many berries to use for blueberry drop scones

I have it noted on this recipe that you can use 1/2-1 cup of blueberries, which seems like quite a range. Honestly, both work well. I would recommend going with the lesser amount if you want to serve your scones with jam, but if you want to snack on them just as they are… Go for the large amount. As picture in this post, these scones are made with 1 cup of blueberries.

Can I substitute different fruit for the blueberries in this recipe?

You sure can! Just note that if your fruit is super juicy, you might get a slightly wetter dough, and your scones may spread more (becoming a bit flatter) on your cookie sheet.

Are frozen blueberries ok to use in this recipe?

I don’t like to, since the juices coating the berries melts into the dough and tints it blue. If you want to go for the marbled look, however, you can feel free to try it! For this recipe, I partially froze some fresh blueberries to keep them intact while mixing the dough (click on the link to see how to do this).

Keeping your scones tender and flaky

The key to tender scones is this: Cold butter and not over-working the dough. For drop scones, it’s really quite simple. Just make sure your butter is cold, and then only mix the dough until the dry ingredients are no longer visible. Then stop, scoop your batter, and away you go!

How to make this recipe

Look no further… The recipe is here! Scroll down to check it out:

Miniature Blueberry Drop Scones

This recipe for "drop scones" is a simple way to make scones, quickly, without the bother of rolling and cutting the dough. They are soft, delicious, and just a touch sweet-- perfect to serve for afternoon tea.

CourseBreakfast, Snack, Tea

Ingredients

1-1/2c.all purpose flour
1Tbsp.baking powder
3Tbsp.sugar
pinchof salt
4Tbsp.cold butter
2eggswith part of the whites reserved
6Tbsp.milk
1/2-1c.fresh blueberries(I used 1 cup in this recipe)
Sugarto garnish

Instructions

Preheat the oven to 400 degrees F.
In a medium-large mixing bowl, sift together the flour, baking powder, sugar, and salt.Using a pastry blender, or your hands, blend the butter into the flour until it resembles coarse chunks.
Beat the eggs and milk together, reserving part of the egg whites for glazing the tops of the scones. Add the egg and milk with the blueberries to the flour mixture, and blend with a fork until just combined and the mixture comes together into a soft dough.
Spoon (or scoop) the dough into walnut sized pieces onto non-stick or parchment lined cookie sheets, glaze with egg white, and sprinkle (generously) with sugar.
Bake the scones for 10-15 minutes, or until the the tops are a little cracked looking, and the scones are brown around the edges.Cool on wire racks.

Recipe Notes

You can spread the washed blueberries over a sheet of plastic wrap on a cookie sheet to freeze them (or at least partially freeze them). This is to keep the juice from running and tinting the dough as you mix it. I did this for these scones.
Prepackaged frozen blueberries will tint the dough blue.
These scones are delicious served with tea. You can either eat them as they are, or add a little jam for extra flavour.