Luscious Blueberry Molasses Scones
Blueberry molasses scones have the best of both worlds: They have the loveliest tender crumb and they’re teeming with blueberries.
As far as baked goods go, you can’t get much better than that. Sweetened with brown sugar and molasses they have a flavourful sweetness that is a great balance for the blueberries.
But it’s the tender crumb that has us so smitten with this recipe. It has a melt-in-your-mouth quality that is so satisfying you don’t even need butter.
Tip: The dough is shaggy and wet so needs to be handled carefully. That’s the key to getting the luscious texture.Print
Luscious Blueberry Molasses Scones
Blueberry molasses scones have a lovely tender crumb. It has a melt-in-your-mouth quality that is so satisfying you don’t even need butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–12 wedges 1x
- Category: Muffins & Quick Breads
- 1 ¾ cups of flour
- 6 Tbsp. brown sugar*
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ¼ cup butter, cold
- ½ cup buttermilk
- 1 egg
- 2 Tbsp. Crosby’s Fancy Molasses
- 1 cup blueberries
*Can reduce the brown sugar by half if you prefer a less sweet scone.
- Preheat oven to 400 F
- In a large bowl whisk together dry ingredients. Cut in cold butter until it is pea-sized and evenly distributed.
- In another bowl whisk together the buttermilk, egg and molasses.
- Add wet to dry and stir gently until almost incorporated. Gently fold in blueberries, taking care not to over mix.
- Using a rubber spatula scrape dough onto a parchment-lined baking sheet. Dough will be very wet and shaggy.
- Flour your hands and sprinkle a little flour over the dough. Gently pat and spread the dough into an 8”-9” circle. Using a floured knife score the dough into 8-12 wedges.
- Bake about 20 minutes (up to 25) until scone springs back lightly when touched in the middle. (Cover with foil during the final few minutes of baking if the edges are getting too dark.)
- Let cool before slicing into wedges.
Tip: The dough is shaggy and wet so needs to be handled carefully. That’s the key to getting the luscious texture.
Simply put, these scones are even better than they look. I was expecting a standard scone texture, but these are incredibly “soft and tender”. I would like to know what goes on in their chemistry to produce it? The recipe seems ordinary enough. Is it the buttermilk? Of course the molasses work too.
The beautiful photos make me so hungry. I’m off to buy some more blueberries.
Have you tried naming these with frozen blueberries?
Hi Ruth, More often than not I bake with frozen blueberries so they’ll be great in this recipe too.
Sometimes when they melt before baking they make the scone purple, but that’s ok. ?
I am so looking forward to making these scones.Such good reviews
Hi Lynda, Yes, it is a wonderful recipe. Enjoy!
I am looking for a molasses cake with peaches on top
Hi Judith, This is a nice recipe for peach gingerbread: https://www.crosbys.com/peach-gingerbread-recipe/
I’m looking for a molasses & Partridgeberry Tart Recipe,maybe some one has one.
That partridge tart raised an eyebrow here. ?
I’m looking for A molasses& partridge tart Recipe please
I made these Blueberry Molasses scones today,i used half the brown sugar
and just the egg whites as I am allergic to egg yolks.they turned out so very delicious.thank you Cosby Molasses for the recipe.Rita
Hi Rita, Glad you enjoyed the recipe and I’m so pleased you were able to adapt it so easily. I’ll make a note that the sugar can be reduced since I’m sure many others would prefer a less sweet option too. Thanks for sharing your changes.