Blueberry Breakfast Scones
Start your morning on a sweet note with these irresistible Blueberry Breakfast Scones—perfectly tender and bursting with juicy blueberries in every bite! This easy-to-make recipe combines the richness of cold, cubed butter with the delicate balance of heavy cream, vanilla, and just the right amount of sweetness. With a prep time of just 15 minutes, these buttery scones are ready to bake in no time, making them ideal for a quick breakfast treat or indulgent weekend brunch. A sprinkle of coarse sugar adds a delightful crunch to their golden tops, while the option to use fresh or frozen blueberries ensures year-round enjoyment. Serve them warm or at room temperature, paired with your favorite morning coffee or tea for a comforting, homemade bakery experience. These blueberry scones are a simple yet elegant addition to your breakfast table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 cup Fresh or frozen blueberries
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 tablespoons Coarse sugar (for sprinkling, optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs.
Gently fold in the blueberries, being careful not to crush them.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg.
Pour the wet ingredients into the dry ingredients, and gently stir until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface and shape it into a circle approximately 8 inches in diameter and 1 inch thick.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle the tops with coarse sugar for a sweet, crunchy finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 337.3 g | 123% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 141.2 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 93 mg | 7% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 476 mg | 10% | |
*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.
