Blueberry Scones
Indulge in the sweet, buttery perfection of homemade Blueberry Scones, a bakery-worthy treat that's easier to make than you think! Bursting with juicy fresh blueberries and a hint of vanilla, these scones are tender on the inside with a delightfully crisp golden crust. Made with pantry staples like all-purpose flour, sugar, and baking powder, and enriched with cold butter and heavy cream for that signature crumbly texture, this recipe is a foolproof way to impress at breakfast, brunch, or afternoon tea. Finished with a sprinkle of coarse sugar for a touch of sparkle and sweetness, these scones pair perfectly with a warm cup of coffee or tea for a comforting, irresistible treat. Ready in just 35 minutes, this simple yet luxurious recipe makes 8 scones that are perfect for sharing—or savoring on your own!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold
- 0.5 cup heavy cream, cold
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon heavy cream, for brushing
- 1 tablespoon coarse sugar, for sprinkling
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes. Add the butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the cold heavy cream, the egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir just until everything is combined.
Gently fold in the blueberries, being careful not to crush them.
Turn the dough out onto a floured surface and gently press it into a disc about 8 inches in diameter and 1 inch thick.
Cut the disc into 8 equal wedges and transfer them to the prepared baking sheet.
Brush the tops of the scones with the remaining tablespoon of heavy cream and sprinkle with coarse sugar.
Bake in the preheated oven for 18-20 minutes or until the scones are golden brown on top.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 12.4 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 59 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.
