Blueberry Coffeecake Scones
Indulge in the irresistible combination of tender scones and classic coffeecake with these Blueberry Coffeecake Scones, a perfect fusion of flavors for breakfast or a midday treat. Bursting with juicy blueberries and topped with a cinnamon-brown sugar crumble, these scones boast a delightful balance of sweetness and spice. The buttery, flaky texture comes together effortlessly with a quick 20-minute prep time, using pantry staples like all-purpose flour, heavy cream, and vanilla. Whether served warm or at room temperature, these scones pair beautifully with a cup of coffee or tea, making them an elegant yet comforting addition to any table. Don’t forget the optional dusting of powdered sugar for a picture-perfect, bakery-style finish! Perfect for fans of homemade pastries, these scones are a must-try for blueberry and coffeecake lovers alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 6 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.5 cups Heavy cream
- 1 teaspoons Vanilla extract
- 0.75 cups Fresh or frozen blueberries
- 3 tablespoons Brown sugar
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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 flour mixture until it resembles coarse crumbs.
In a small bowl, mix the heavy cream and vanilla extract. Gradually pour the wet ingredients into the dry mixture, gently stirring until the dough just comes together. Avoid overmixing.
Gently fold in the blueberries, being careful not to crush them.
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick and 8 inches in diameter. Cut the dough into 8 wedges (like a pie).
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture generously over the top of each scone to create the coffeecake crumble effect.
Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden on the edges.
Remove the scones from the oven and allow them to cool slightly on the baking sheet.
Optionally, dust the cooled scones with powdered sugar for an added touch of sweetness.
Serve warm or at room temperature with your favorite coffee or tea.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 17.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 55 mg | 1% | |
*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.
