Here’s a bakery-style blueberry scone recipe—crispy edges, tender inside, and loaded with berries.
💙 Blueberry Scones
Ingredients (8 scones)
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (113 g) cold unsalted butter, cubed
- ½ cup (120 ml) heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: coarse sugar for topping
Instructions
1. Prep
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment.
2. Mix dry ingredients
In a large bowl, combine flour, sugar, baking powder, and salt.
3. Cut in the butter
Add cold cubed butter.
Use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs (pea-sized pieces).
4. Mix wet ingredients
In a small bowl, whisk together heavy cream, egg, and vanilla.
5. Combine
Add wet mixture to flour mixture.
Mix gently until almost combined—dough will be shaggy.
6. Add the blueberries
Gently fold in blueberries.
(If using frozen, don’t thaw—they bleed less.)
7. Shape the dough
Turn dough onto a lightly floured surface.
Pat into an 8-inch round disk about 1 inch thick.
Cut into 8 wedges.
8. Bake
Place on baking sheet, brush tops with cream, and sprinkle with coarse sugar.
Bake 18–22 minutes until tops are lightly golden.
Cool on a rack.
Optional Glaze
Mix:
- 1 cup powdered sugar
- 1–2 tbsp milk or lemon juice
- ½ tsp vanilla
Drizzle over cooled scones.
Tips for Perfect Scones
- Keep butter cold for flakiness.
- Don’t overmix—stops them from getting tough.
- If dough is sticky, chill 10 minutes before cutting.
- Add zest! Lemon zest + blueberries = amazing.
If you want, I can give:
- Lemon blueberry scones
- Buttermilk scones
- Gluten-free version
Just tell me!
