Simple and Yummy Blueberry Scones
Indulge in the irresistible charm of homemade baked goods with these Simple and Yummy Blueberry Scones. Bursting with plump, juicy blueberries and a touch of vanilla, these buttery treats strike the perfect balance between tender and flaky. Made with basic pantry staples and prepped in just 15 minutes, this easy recipe is ideal for breakfast, brunch, or a comforting afternoon pick-me-up. Each golden-brown wedge is finished with a sprinkle of coarse sugar for a delightful crunch and a hint of sweetness. Serve them warm straight from the oven, or enjoy at room temperature alongside your favorite cup of coffee or tea. Perfectly rustic yet impressive, these blueberry scones will become a go-to recipe for any occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, cold
- 0.5 cups heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons coarse sugar (for sprinkling)
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, sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Add the wet ingredients to the dry mixture and gently stir until just combined. Do not overmix.
Carefully fold in the fresh blueberries, being mindful not to squish them.
Turn the dough onto a lightly floured surface and gently pat it into a round disc about 1 inch thick.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
Place the wedges onto the prepared baking sheet, leaving space between each piece.
Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar for a golden, sweet finish.
Bake for 18-20 minutes, or until the scones are golden brown and set.
Allow to cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 436.8 g | 159% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 241.4 g | ||
| Protein | 33.4 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.
