Blueberry Scone Croissant Surprise

Name: Blueberry Scone Croissant Surprise
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup cold unsalted butter, cubed; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup whole milk; 1 cup fresh blueberries; 1 egg; 1 tablespoon milk

Highlighted under: Bakery-Style Treat Recipes

I absolutely adore experimenting with flavors in baked goods, and my Blueberry Scone Croissant Surprise has become a go-to favorite. Combining the buttery, flaky goodness of a croissant with the sweet, tart burst of blueberries in a scone is a game-changer in the breakfast department. Every bite offers a delicious surprise that keeps you coming back for more. This recipe is perfect for brunch gatherings or a cozy morning at home, and I’m excited to share my tips for achieving the lightest, most flavorful treats.

Created by

Emily

Last updated on 2026-01-25T19:14:27.501Z

Throughout my baking journey, I’ve always looked for ways to bridge my love for croissants and scones. One rainy afternoon, after a particularly passionate baking session, the Blueberry Scone Croissant Surprise was born. The blending of buttery layers with sweet blueberries created an irresistible combination that rocked my world!

During my trials, I found that freezing the butter before incorporating it into the dough made all the difference in achieving that perfect flaky texture. It kept the butter from melting too quickly and ensured that each bite had a delightful crunch interrupted by juicy blueberries. Trust me, this technique is a game changer!

Why You'll Love These Croissant Surprises
A unique fusion of croissant and scone flavors
Fresh blueberries that burst in your mouth
Perfectly flaky texture with each bite

Achieving the Perfect Flaky Texture

The key to a flaky scone-like croissant is in the handling of the butter and the dough. Cold butter is essential; when you cut it into the flour, you want it to remain in small chunks. This creates steam during baking, which leads to those lovely flaky layers. Avoid overmixing once you add the milk to maintain a light and airy texture, ensuring that the dough is just combined with visible bits of butter.

When rolling out the dough, take care not to compress it too much. The folding technique is crucial here—each fold builds layers that contribute to the overall flakiness. For optimal results, after each fold, gently roll it out to maintain those layers without developing gluten, which can lead to a tougher texture.

Blueberry Bonanza: Flavor and Freshness

Using fresh blueberries is a must in this recipe; their natural sweetness and tartness create a delightful contrast to the rich, buttery pastry. During baking, the berries soften and burst, releasing their juices into the dough. If you can't find fresh blueberries, you can substitute with frozen ones, but be sure to thaw and drain them first to prevent excess moisture, which could affect the dough's integrity.

To enhance the blueberry flavor, consider adding a sprinkle of lemon zest to the dough. This bright, zesty note pairs beautifully with the berries, elevating the overall flavor profile and making each bite even more refreshing, especially during warmer months.

Ingredients

For the Pastry

2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1 cup fresh blueberries

For the Egg Wash

1 egg
1 tablespoon milk

Instructions

Prepare the Dough

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined, then gently fold in the blueberries.

Shape and Bake

Turn the dough onto a floured surface and knead gently. Roll out the dough into a rectangle, then fold it into thirds. Repeat this process three times to create layers. Cut into triangles or desired shapes, and place on a baking sheet lined with parchment paper.

Egg Wash

Whisk together the egg and milk. Brush the mixture over the pastries for a golden finish before baking.

Bake

Preheat the oven to 400°F (200°C) and bake for 20-25 minutes, or until golden brown. Allow to cool slightly before serving.

Pro Tips

For an extra touch of flavor, consider adding lemon zest to your dough for a zesty contrast to the blueberries!

Storage and Make-Ahead Tips

These scones can be made ahead of time, which is perfect for busy mornings. After cutting the pastries into desired shapes, you can freeze them on a baking sheet for about 1 hour until solid. Then transfer them to a freezer bag. When you’re ready to bake, there’s no need to thaw—just add a couple of extra minutes to the baking time and keep an eye out for that golden brown finish.

If you have leftovers (though they are hard to resist!), store them in an airtight container at room temperature for up to two days. For longer storage, freeze the baked scones once they’ve completely cooled. To reheat, place them in a 350°F (175°C) oven for about 10 minutes to regain their flaky texture.

Variations and Serving Suggestions

While blueberries are the star of this recipe, feel free to experiment with other fruits such as raspberries, chopped strawberries, or even dried cranberries for a different twist. Each fruit will bring its own unique flavor and sweetness, just keep an eye on their moisture content which might necessitate slight adjustments to the dough's milk.

These scone-croissants make a wonderful addition to any brunch table. Serve them warm with a pat of salted butter or a drizzle of honey for an elevated treat. You can also pair them with a creamy spread like mascarpone or clotted cream and a cup of your favorite tea or coffee for a delightful morning experience.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to thaw and drain them before adding to the dough to avoid excess moisture.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

→ Can I freeze these scones?

Absolutely! Freeze them before baking. When you’re ready, bake them directly from the freezer, adding a few extra minutes to the baking time.

→ What type of flour is best?

All-purpose flour works best for the right balance of texture, but you can experiment with a mix of whole wheat flour for added nuttiness.