Blueberry Scones
Nothing says weekend morning like warm, homemade Blueberry Scones—lightly flaky, buttery pockets bursting with fresh blueberry sweetness. This easy, homemade recipe brings bakery-style treats right to your kitchen counter in under an hour.
Ingredients
- 2 cups all-purpose flour I lean on King Arthur Flour for consistency
- 1/4 cup granulated sugar sub with coconut sugar for a nuttier note
- 1 tablespoon baking powder ensure it’s fresh for maximum rise
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter cut into small cubes (keep it ice-cold for best flakiness)
- 3/4 cup cold milk or heavy cream whole milk adds creaminess; half-and-half adds richness
- 1 large egg, lightly beaten for binding and a tender crumb
- 1 teaspoon pure vanilla extract or almond extract for a twist
- 2 cups fresh blueberries rinsed and patted dry (or use frozen—no need to thaw)
- Coarse sugar or turbinado for sprinkling (optional for extra crunch)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- Toss in the cold butter cubes, then use a pastry cutter or two knives to cut it into the dry mix until you’ve got pea-sized bits—think coarse crumbs.
- In a separate bowl, whisk egg, milk (or cream), and vanilla until smooth.
- Pour the wet ingredients into the flour-butter mix and stir gently with a spatula. Stop as soon as you see a shaggy dough—overmixing can make scones tough.
- Fold in the blueberries with light, sweeping motions so you don’t break them up too much.
- Turn the dough onto a lightly floured surface, pat it into a 1-inch thick round (about 8 inches across), and slice into 8 wedges—like cutting a pizza.
- Transfer wedges to your prepared pan, brush each top with a bit of milk or cream, and sprinkle with coarse sugar. Chill the unbaked scones in the fridge for 15–20 minutes, then bake for 20–25 minutes.
- Let them cool on the pan for 5 minutes, then move to a wire rack. Serve warm or at room temperature.
Notes
Tips for prep: Measure flour by spooning it into your cup and leveling off—don’t scoop straight from the bag. Keep your butter and liquids chilled; that’s the secret to flaky, layered scones.
Nutrition
Calories: 84kcal
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