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My Favorite Blueberry Scones Recipe

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4.1 from 7 reviews

These moist and tender Blueberry Scones are perfect for breakfast or a sweet snack. Packed with fresh blueberries and subtly spiced with cinnamon, these scones have a delicate crumb texture and a delightful crunch from the coarse sugar topping. Brushed with heavy cream before baking, they develop a golden crust and are finished off with a luscious vanilla icing for a sweet touch.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour, spooned & leveled, plus more for hands and work surface
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream, plus 2 Tbsp for brushing
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract

Fruit and Toppings

  • 1 heaping cup (140g) fresh blueberries
  • Coarse sugar, for sprinkling
  • Vanilla icing, for topping

Instructions

  1. Prepare the dry mixture: Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater and add to the flour mixture. Combine using a pastry cutter, forks, or fingers until the mixture forms pea-sized crumbs. Chill in the refrigerator or freezer while preparing wet ingredients.
  2. Mix wet ingredients and combine: Whisk 1/2 cup heavy cream, egg, and vanilla extract in a small bowl. Drizzle over the flour and butter mixture, then gently fold in the fresh blueberries until the dough appears moistened.
  3. Form the dough: Pour dough onto a floured surface. Using floured hands, gently work it into a ball; the dough will be sticky. If too sticky, add more flour; if too dry, add 1-2 tablespoons heavy cream. Press into an 8-inch disc and cut into 8 wedges with a sharp knife or bench scraper.
  4. Brush and sugar the scones: Brush the tops of the wedges with the remaining 2 tablespoons heavy cream and sprinkle with coarse sugar for extra crunch.
  5. Chill the scones: Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to firm up.
  6. Preheat oven: While chilling, preheat oven to 400°F (204°C).
  7. Prepare baking sheet and arrange scones: Line a large baking sheet with parchment paper or a silicone baking mat. Arrange chilled scones 2–3 inches apart on the sheet.
  8. Bake the scones: Bake for 22–25 minutes until golden brown around edges and lightly browned on top. Remove from oven and allow to cool for a few minutes.
  9. Finish with icing and serve: Drizzle vanilla icing over warm scones. Serve and enjoy. Store leftovers at room temperature up to 2 days or refrigerate up to 5 days.

Notes

  • Use frozen butter for flakier, more tender scones.
  • Handle the dough gently to avoid overmixing, which can make scones tough.
  • Refrigerating the dough before baking helps the scones hold their shape and develop a better texture.
  • If fresh blueberries are not available, frozen blueberries can be used but do not thaw them before mixing.
  • Coarse sugar adds a nice crunch but is optional.
  • Vanilla icing can be made from powdered sugar, milk, and vanilla extract or purchased pre-made.

Find it online: https://glowcooks.com/my-favorite-blueberry-scones-recipe/