Blueberry Scones

A blueberry scone with vanilla icing on top.

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These blueberry scones are even better than you'll get from the bakery. With a soft an tender, flakey, crumb and buttery texture, with bursts of blueberries - you can say goodbye to sad, dry scones, and say hello to moist, tender pastry perfection.

Prep Time20

Cook Time20

Total Time20

Course: Breakfast, Dessert

Cuisine: American, Scottish

Keyword: Blueberry, blueberry scones, scones, vanilla glaze, vanilla icing

Servings: scones

Calories: 374kcal

Ingredients

For the Blueberry Scones:

2 cups all purpose flour
1/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
5 TBS unsalted butter (cold, cut into cubes)
1 cup heavy cream
1 cup fresh blueberries (can substitute frozen, do not thaw)
coarse sugar

For the Vanilla Glaze:

1 cup powdered sugar
2-3 TBS whole milk
1/4 tsp vanilla extract

Instructions

For the Blueberry Scones:

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder and salt in a large bowl. 2 cups all purpose flour, 1/4 cup granulated sugar, 2 1/2 tsp baking powder, 1/2 tsp salt
Cut the butter into slices and work it into the dough with a pastry blender, or a couple of forks. Work until the butter is coarse crumbs. 5 TBS unsalted butter
Slowly drizzle in the heavy cream as you mix it into the dough until you have a nice slightly sticky dough. 1 cup heavy cream
Carefully fold the blueberries into the mixture, careful not to squish them. 1 cup fresh blueberries
Pour the dough onto a lightly floured surface and work it into a ball.
Press it into a circular disk that is 8 inches across.
Cut into 8 wedges, like you'd cut a pie. Sprinkle coarse sugar over the top of each. coarse sugar
Stick the scones into the fridge to chill for 15 minutes.
Place them onto the prepared baking sheet, about 3 inches apart from each other.
Bake the scones for 15 to 20 minutes, until the edges and tops are golden brown. Remove from the oven and let them cool for a few minutes.

For the Vanilla Glaze:

Add the ingredients for the glaze to a small bowl and whisk them together until combined. 1 cup powdered sugar, 2-3 TBS whole milk, 1/4 tsp vanilla extract
Drizzle the glaze over the top of the scones as desired.

Notes

Don't overwork the dough - Mix the dough just until your cream is mixed in and you have a nice sticky dough. If you keep working it your scones will be tough.

Keep the dough cold - To keep the right texture in your scones, you want the dough to be cold. Chill the shaped dough for at least 15 minutes before baking. You can chill for longer if your house is warm, or you had to work the dough for a long time with warm hands.

Work in more liquid or flour as needed - If the dough feels too sticky, add in a little more flour. If it feels too dry, add in a little more cream. The ratio can change slightly based on your location, altitude, humidity, etc.

Nutrition