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Blueberry Scones

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Blueberry Scones are buttery, flaky pastries filled with juicy blueberries and perfect for breakfast, brunch, or an afternoon treat. With a golden crust and tender crumb, they’re easy to make and even easier to love.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup fresh or frozen blueberries
  • 1/2 cup heavy cream or buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: coarse sugar or glaze for topping

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  4. Gently fold in blueberries.
  5. In a small bowl, whisk cream, egg, and vanilla. Pour into dry ingredients and stir until just combined.
  6. Turn dough onto a floured surface, knead lightly, and shape into a 1-inch thick circle.
  7. Cut into 8 wedges and place on baking sheet. Brush tops with cream or egg wash and sprinkle with coarse sugar if desired.
  8. Bake for 18–22 minutes, or until golden brown. Cool slightly before serving.

Notes

  • Add lemon zest for a blueberry-lemon variation.
  • Swap in raspberries or blackberries as desired.
  • Drizzle with a simple glaze of powdered sugar and milk once cooled.
  • Freeze unbaked or baked scones for quick future treats.

Nutrition

Find it online: https://recipesbyliza.com/blueberry-scones/