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Blueberry Scones

These blueberry scones are assembled with a flaky, tender dough that incorporates fresh blueberries, resulting in a golden-brown exterior and a moist, crumbly interior. The key steps involve mixing, shaping, and baking to achieve a bakery-style texture with bursts of fruit in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 310 kcal

Equipment

  • Mixing bowl
  • Medium bowl
  • Baking sheet
  • Parchment paper
  • Whisk
  • Pastry cutter or fork
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Cooling rack

Ingredients
  

For the Scones

  • 2 cups all-purpose flour
  • ½ cup cold butter cubed
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup fresh or frozen blueberries
  • ½ cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

For Brushing

  • 1–2 tablespoons cream for the tops
  • Coarse sugar optional

Instructions
 

  • Whisk the flour, sugar, salt, and baking powder in a bowl.
    Whisk-the-flour-sugar-salt-and-baking-powder-in-a-bowl-720x960
  • Fold in the blueberries gently so they don’t burst too much.
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  • Pour the wet mixture into the dry bowl and fold until it forms a soft dough.
    Pour-the-wet-mixture-into-the-dry-bowl-and-fold-until-it-forms-a-soft-dough-720x960
  • Bake them at 400°F for 15–18 minutes, until lightly golden around the edges.
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  • I like serving them warm with butter, honey, or a little lemon glaze, simple toppings that make each bite softer and sweeter.