Blueberry and Pecan Scones
Treat yourself to a batch of irresistibly tender Blueberry and Pecan Scones, the perfect fusion of sweet and nutty flavors that's ideal for breakfast, brunch, or an afternoon tea. These golden-brown delights are loaded with bursts of juicy fresh blueberries and the satisfying crunch of chopped pecans, while a hint of vanilla adds warmth to every bite. The buttery, flaky texture comes from working cold, cubed butter into the dough, while an optional sprinkling of turbinado sugar creates a beautifully crisp, caramelized top. Ready in just 35 minutes, these homemade scones are quick to prepare and delicious served warm with a dollop of clotted cream, butter, or your favorite jam. Whether you're hosting guests or indulging in a solo treat, this easy recipe guarantees bakery-style perfection straight from your own kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 cup Heavy cream (cold)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Fresh blueberries
- 0.5 cup Pecans (chopped)
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the texture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the blueberries and chopped pecans, being gentle to avoid crushing the blueberries.
Transfer the dough onto a lightly floured surface and shape it into a round disc about 1 inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spaced about 2 inches apart.
Optional: Sprinkle the tops of the scones with turbinado sugar for a crispy, sweet crust.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter, clotted cream, or jam as desired.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 13.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
