Description

These blueberry scones are buttery, lightly sweet, and packed with juicy blueberries. Perfect for breakfast, brunch, or an afternoon snack with coffee or tea. They’re crisp on the outside, soft and fluffy on the inside—just like a good scone should be!

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream (plus extra for brushing)
1 large egg
1 1/2 tsp vanilla extract
1 cup fresh or frozen blueberries
Optional: coarse sugar for sprinkling on top

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface and shape into an 8-inch round disc, about 1 inch thick.
Cut into 8 wedges and place on the prepared baking sheet.
Brush the tops with cream and sprinkle with coarse sugar, if using.
Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean.
Let cool slightly before serving.

Notes

If using frozen blueberries, do not thaw to avoid discoloring the dough.
These scones freeze well. Just wrap tightly and freeze for up to 2 months.
You can swap blueberries for other berries or add a lemon glaze for extra flavor.

Nutrition

Serving Size: 1 scone
Calories: 280
Sugar: 9g
Sodium: 180mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg