blueberry molasses scones

Luscious Blueberry Molasses Scones

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.

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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.

  • Author: Crosby’s Molasses
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 812 wedges 1x
  • Category: Muffins & Quick Breads

Ingredients

Scale
  • 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.

Instructions

  1. Preheat oven to 400 F
  2. In a large bowl whisk together dry ingredients. Cut in cold butter until it is pea-sized and evenly distributed.
  3. In another bowl whisk together the buttermilk, egg and molasses.
  4. Add wet to dry and stir gently until almost incorporated. Gently fold in blueberries, taking care not to over mix.
  5. Using a rubber spatula scrape dough onto a parchment-lined baking sheet. Dough will be very wet and shaggy.
  6. 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.
  7. 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.)
  8. Let cool before slicing into wedges.

Notes

Tip: The dough is shaggy and wet so needs to be handled carefully. That’s the key to getting the luscious texture.

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Comments

  • August 26, 2020
    reply

    Kmbold

    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.

  • August 13, 2020
    reply

    Kathleen

    The beautiful photos make me so hungry. I’m off to buy some more blueberries.

  • December 11, 2019
    reply

    Ruth McAllister

    Have you tried naming these with frozen blueberries?

      • December 12, 2019
        reply

        Ruth McAllister

        Sometimes when they melt before baking they make the scone purple, but that’s ok. ?

        • August 9, 2023
          reply

          Sarah ingalls

          You could toss them in flour before incorporating

  • September 19, 2019
    reply

    Lynda

    I am so looking forward to making these scones.Such good reviews

  • August 13, 2018
    reply

    Judith

    I am looking for a molasses cake with peaches on top

  • September 6, 2014
    reply

    Joyce Parsons

    I’m looking for a molasses & Partridgeberry Tart Recipe,maybe some one has one.

    • August 13, 2020
      reply

      Kathleen

      That partridge tart raised an eyebrow here. ?

  • September 6, 2014
    reply

    Joyce Parsons

    I’m looking for A molasses& partridge tart Recipe please

  • August 22, 2014
    reply

    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

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