Description
These easy blueberry scones are tender and fluffy inside, with a golden, crisp top and juicy bursts of blueberries in every bite. Perfect for breakfast, brunch, or an afternoon treat, this recipe is beginner-friendly and packed with flavor.
Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup heavy cream, plus 2 tablespoons for brushing
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 heaping cup fresh or frozen blueberries
- Coarse sugar for sprinkling
- Vanilla icing (optional)
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, cinnamon, and salt.
- Grate the frozen butter into the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the cream, egg, and vanilla extract.
- Pour the wet ingredients over the dry mixture and stir until just combined. Do not overmix.
- Gently fold in the blueberries, being careful not to burst them too much.
- Turn the dough out onto a floured surface. Shape into a 1-inch thick round disk and cut into 8 wedges.
- Place wedges on the prepared baking sheet. Brush the tops with extra cream and sprinkle with coarse sugar.
- Refrigerate scones for 15 minutes before baking to help them rise properly.
- Bake for 22–25 minutes, or until golden brown. Let cool slightly on the pan before transferring to a wire rack.
- If desired, drizzle with vanilla icing once cooled.
Notes
- Do not overwork the dough to keep the scones tender.
- Keep butter frozen and handle the dough as little as possible for best texture.
- Scones can be made ahead and refrigerated overnight before baking.
- To freeze, wrap cooled scones individually and store in a freezer bag for up to 3 months.
- Reheat frozen scones at 350°F (175°C) for 10–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry scones, easy scones, brunch recipes, homemade scones, blueberry scone recipe