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Blueberry Scones

Delightful blueberry scones that are quick and easy to make, perfect for breakfast or an afternoon snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, cold and diced Keep the butter cold for flaky scones.
  • 1 cup fresh blueberries Use fresh for best taste.
  • 1/2 cup heavy cream Can substitute with milk for a lighter option.
  • 1 large egg
  • 1 teaspoon vanilla extract
Topping
  • to taste coarse sugar for topping Optional but recommended for added sweetness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Gently fold in the fresh blueberries.
Mixing Dough
  1. In a separate bowl, combine the heavy cream, egg, and vanilla extract.
  2. Pour this mixture into the dry ingredients and stir until just combined. Avoid overmixing.
Shaping and Baking
  1. Turn the dough onto a floured surface and gently knead until it comes together. Pat it into a circle about 1-inch thick.
  2. Cut the dough into wedges or use a round cutter to cut out scones. Place them on the prepared baking sheet.
  3. If desired, sprinkle coarse sugar on top of each scone for added sweetness and texture.
  4. Bake for 15-20 minutes or until golden brown.
  5. Allow to cool slightly before serving. Enjoy your rich and moist blueberry scones!

Notes

Serve warm blueberry scones with butter, jam, or clotted cream. To store leftover scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in plastic wrap for up to 3 months. Thaw in the fridge before serving.