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Blueberry Scones

Blueberry Scones

Buttery, flaky scones bursting with juicy blueberries and finished with a sweet glaze - perfect for afternoon tea or a special breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine British
Servings 8 slices
Calories 320 kcal

Ingredients
  

Dough:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Glaze (optional):

  • 1/2 cup powdered sugar
  • 1-2 tbsp milk
  • 1/4 tsp vanilla extract

Instructions
 

  • Preheat oven to 400°F (200°C). Line baking sheet.
    Whisk dry ingredients (flour through salt).
    Cut in butter until pea-sized crumbs form.
    Mix wet ingredients (cream through vanilla). Add to dry ingredients.
    Gently fold in blueberries.
    Pat into 8" circle, cut into 8 wedges.
    Bake 18-20 minutes until golden.
    Drizzle with glaze if desired.

Notes

  • Substitutions: Use frozen blueberries (unthawed) or raspberries
  • Gluten-Free: Swap 1:1 GF flour blend
  • Storage: Best day-of but keeps 2 days in airtight container
Keyword Blueberry Scones