
<p>Hi fam!</p>
<!-- WP QUADS Content Ad Plugin v. 2.0.94.1 -->
<div class="quads-location quads-ad2" id="quads-ad2" style="float:none;margin:10px;">

</div>




<p>If you saw me on TikTok Live or YouTube Live, you know I was making these <strong>blueberry scones</strong> — soft, golden, and full of fresh berries. I promised to share the full recipe here! On the live video, I used freshly ground soft wheat that I grind at home (yes, I’m <em>that</em> person! ð), which makes the scones tender and tasty. But I know most of you don’t have a grain mill, so for this recipe, I’m using <strong>Trader Joe’s all-purpose flour</strong> to make it easy for everyone. I also tried <strong>all-purpose flour from <a href="https://www.azurestandard.com/shop/product/food/flour/unbleached-flour/all-purpose-flour-unbleached-organic/11444?package=FL080&;a_aid=9f7f3f6b0e">Azure</a></strong>, and honestly, it was by far the best flour I’ve used. The scones turned out extra soft and flavorful.</p>


<a href="#wprm-recipe-container-1920" data-recipe="1920" style="color: #333333;" class="wprm-recipe-jump wprm-recipe-link wprm-jump-to-recipe-shortcode wprm-block-text-normal">Jump to Recipe</a>


<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_155255-1024x577.jpg" alt="" class="wp-image-1958"/> 

<!-- WP QUADS Content Ad Plugin v. 2.0.94.1 -->
<div class="quads-location quads-ad11" id="quads-ad11" style="float:none;margin:10px 0 10px 0;text-align:center;">

</div>
 
</figure>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<p>These blueberry scones are buttery, tender on the inside, and lightly crisp on the edges. They’re not overly sweet, so they’re perfect for breakfast, brunch, or a little afternoon treat with tea or coffee. Plus, they come together quickly — no fancy equipment needed, just a bowl, a fork, and your oven.</p>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_153641-1024x577.jpg" alt="" class="wp-image-1945"/></figure>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading"><strong>Why You’ll Love This Recipe</strong></h2>



<ul class="wp-block-list">
<li><strong>Quick to make</strong> — 30 minutes from start to finish.</li>



<li><strong>Beginner-friendly</strong> — no complicated steps or special tools.</li>



<li><strong>Customizable</strong> — swap blueberries for raspberries, blackberries, or even chocolate chips.</li>



<li><strong>Tried &; tested live</strong> — you’ve seen me make it in real time!</li>
</ul>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading"><strong>Step-by-Step Instructions</strong></h2>



<h3 class="wp-block-heading"><strong>1. Preheat the Oven</strong></h3>



<p>Set your oven to <strong>400°F (200°C)</strong> and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.</p>



<h3 class="wp-block-heading"><strong>2. Mix Dry Ingredients</strong></h3>



<p>In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.</p>



<div class="wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">
<div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow">
<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_1406381-768x1024.jpg" alt="" class="wp-image-1923"/></figure>
</div>



<div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow">
<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_140826-768x1024.jpg" alt="" class="wp-image-1931"/></figure>
</div>
</div>



<p>ð¡ <strong>Tip:</strong> If you’re grinding your own wheat at home, sift it once before measuring so your scones are light and fluffy.</p>



<h3 class="wp-block-heading"><strong>3. Cut in the Butter</strong></h3>



<p>Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or your fingertips to rub the butter into the flour until the mixture looks crumbly — you want little pea-sized bits of butter. These pockets of butter are what make scones flaky!</p>



<h3 class="wp-block-heading"><strong>4. Add Blueberries</strong></h3>



<p>Gently toss the blueberries into the flour mixture so they’re coated. This keeps them from sinking to the bottom of the scones when baking.</p>



<div class="wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">
<div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow">
<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_141057-768x1024.jpg" alt="" class="wp-image-1934"/></figure>
</div>



<div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow">
<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_141309-768x1024.jpg" alt="" class="wp-image-1936"/></figure>
</div>
</div>



<h3 class="wp-block-heading"><strong>5. Mix Wet Ingredients</strong></h3>



<p>In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.</p>



<h3 class="wp-block-heading"><strong>6. Bring the Dough Together</strong></h3>



<p>Pour the wet mixture into the dry mixture. Stir gently with a fork or spatula until it starts to come together — it’s okay if it looks a bit shaggy. Be careful not to overmix, or your scones can turn tough.</p>



<div class="wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">
<div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow">
<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_141446-768x1024.jpg" alt="" class="wp-image-1937"/></figure>
</div>



<div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow">
<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_142105-768x1024.jpg" alt="" class="wp-image-1940"/></figure>
</div>
</div>



<h3 class="wp-block-heading"><strong>7. Shape &; Cut</strong></h3>



<p>Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Cut into 8 wedges (like a pizza) using a sharp knife or bench scraper.</p>



<h3 class="wp-block-heading"><strong>8. Prepare for Baking</strong></h3>



<p>Transfer the wedges to your prepared baking sheet. Brush the tops with a little heavy cream for a golden finish, and sprinkle with coarse sugar if you’d like.</p>



<div class="wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">
<div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow">
<figure class="wp-block-image size-large is-resized"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_150539-scaled-e1755133062707-832x1024.jpg" alt="" class="wp-image-1941" style="width:299px;height:auto"/></figure>
</div>



<div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow">
<figure class="wp-block-image size-large is-resized"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_150900-768x1024.jpg" alt="" class="wp-image-1943" style="width:300px;height:auto"/></figure>
</div>
</div>



<h3 class="wp-block-heading"><strong>9. Bake</strong></h3>



<p>Bake for <strong>18–22 minutes</strong>, or until the tops are golden brown and the scones feel set when you gently press the center.</p>



<h3 class="wp-block-heading"><strong>10. Cool &; Serve</strong></h3>



<p>Let the scones cool on the pan for about 10 minutes before serving. They’re delicious warm, but also great at room temperature.</p>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2025/08/20250813_155015-1024x577.jpg" alt="" class="wp-image-1951"/></figure>



<h2 class="wp-block-heading"><strong>Extra Tips for Perfect Scones</strong></h2>



<ul class="wp-block-list">
<li><strong>Keep your butter cold</strong> — you can even freeze it for 10 minutes before using.</li>



<li><strong>Don’t overwork the dough</strong> — it’s better to have a slightly messy dough than to lose the fluffiness.</li>



<li><strong>Use frozen blueberries</strong> if you want them to hold their shape better.</li>



<li><strong>Try other flavors</strong> — lemon zest + blueberries = magic!</li>
</ul>



<h2 class="wp-block-heading"><strong>Serving Ideas</strong></h2>



<p>Serve these scones with a pat of butter, clotted cream, or your favorite jam. Pair them with coffee in the morning or tea in the afternoon.</p>



<h2 class="wp-block-heading"><strong>How to Store</strong></h2>



<ul class="wp-block-list">
<li><strong>Room temperature:</strong> In an airtight container for 3–4 days.</li>



<li><strong>Freezer:</strong> Wrap individually and freeze for up to 2 months. Warm in the oven before serving.</li>
</ul>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<div class="wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">
<div class="wp-block-column is-layout-flow wp-block-column-is-layout-flow" style="flex-basis:100%">
<div class="wp-block-media-text is-stacked-on-mobile"><figure class="wp-block-media-text__media"><img src="https://samracooks.com/wp-content/uploads/2023/05/Cakeaddon-1024x768.jpg" alt="" class="wp-image-1225 size-full"/></figure><div class="wp-block-media-text__content">
<p>If you loved these scones, you might also enjoy my <strong><a href="https://samracooks.com/sponge-cake-cream-patisserie/">Genoise with Cream Patisserie</a></strong> recipe, a soft, fluffy sponge cake filled with luscious pastry cream. It’s another one of my favorites for brunch or special occasions!</p>
</div></div>
</div>
</div>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<p>ð <strong>Printable Recipe</strong></p>


<div id="recipe"></div><div id="wprm-recipe-container-1920" class="wprm-recipe-container" data-recipe-id="1920" data-servings="8"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
 
</div>
<a href="https://samracooks.com/wprm_print/blueberry-scones-recipe" style="color: #333333;" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="1920" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>

<div class="wprm-spacer" style="height: 5px;"></div>
<h2 class="wprm-recipe-name wprm-block-text-bold">Blueberry Scones Recipe</h2>

<div class="wprm-spacer" style="height: 5px;"></div>
<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">Soft, buttery, and bursting with fresh blueberries, these easy homemade scones are perfect for breakfast, brunch, or a cozy snack. Includes step-by-step instructions and a printable recipe card.</span></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal"><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Breakfast, Dessert, Snack</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">American, Bakery,</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">blueberry scones,, easy scones,, scones recipe,</span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal"><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">15<span class="sr-only screen-reader-text wprm-screen-reader-text"> minutes</span></span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes" aria-hidden="true">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">20<span class="sr-only screen-reader-text wprm-screen-reader-text"> minutes</span></span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes" aria-hidden="true">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">35<span class="sr-only screen-reader-text wprm-screen-reader-text"> minutes</span></span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes" aria-hidden="true">minutes</span></span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">8</span></div>

<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-author-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label">Author </span><span class="wprm-recipe-details wprm-recipe-author wprm-block-text-normal">Samra Cooks</span></div>
<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-cost-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-cost-label">Cost </span><span class="wprm-recipe-details wprm-recipe-cost wprm-block-text-normal">$5</span></div>
<div id="recipe-1920-equipment" class="wprm-recipe-equipment-container wprm-block-text-normal" data-recipe="1920"><h3 class="wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Equipment</h3><ul class="wprm-recipe-equipment wprm-recipe-equipment-list"><li class="wprm-recipe-equipment-item" style="list-style-type: disc;"><div class="wprm-recipe-equipment-name">Baking sheet</div></li><li class="wprm-recipe-equipment-item" style="list-style-type: disc;"><div class="wprm-recipe-equipment-name">Large mixing bowl</div></li><li class="wprm-recipe-equipment-item" style="list-style-type: disc;"><div class="wprm-recipe-equipment-name">Knife (for cutting wedges)</div></li><li class="wprm-recipe-equipment-item" style="list-style-type: disc;"><div class="wprm-recipe-equipment-name">Pastry brush</div></li></ul></div>
<div id="recipe-1920-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-1920-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="1920" data-servings="8"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="0"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">all-purpose flour</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or freshly ground soft pastry wheat</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1"><span class="wprm-recipe-ingredient-amount">1/3</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">granulated sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">baking powder</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="3"><span class="wprm-recipe-ingredient-amount">½</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="4"><span class="wprm-recipe-ingredient-amount">½</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">cold unsalted butter</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">cubed</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="5"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">blueberries</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">fresh or frozen</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="6"><span class="wprm-recipe-ingredient-amount">½</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">heavy cream</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or yogurt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="7"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-name">large egg</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="8"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">vanilla extract</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="9"><span class="wprm-recipe-ingredient-name">Extra cream for brushing tops</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">I used yogurt and egg</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="10"><span class="wprm-recipe-ingredient-name">Coarse sugar for sprinkling</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">optional</span></li></ul></div></div>
<div id="recipe-1920-instructions" class="wprm-recipe-instructions-container wprm-recipe-1920-instructions-container wprm-block-text-normal" data-recipe="1920"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-1920-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.</div></li><li id="wprm-recipe-1920-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">In a large bowl, whisk together flour, sugar, baking powder, and salt.</div></li><li id="wprm-recipe-1920-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Cut in the cold butter until pea-sized crumbs form.</div></li><li id="wprm-recipe-1920-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Gently fold in the blueberries.</div></li><li id="wprm-recipe-1920-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">In a small bowl, whisk together cream, egg, and vanilla.</div></li><li id="wprm-recipe-1920-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Pour wet ingredients into dry, stir gently until dough comes together.</div></li><li id="wprm-recipe-1920-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Pat dough into a 1-inch thick circle; cut into 8 wedges.</div></li><li id="wprm-recipe-1920-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">keep in the freezer for</div></li><li id="wprm-recipe-1920-step-0-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Place on baking sheet, Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.</div></li><li id="wprm-recipe-1920-step-0-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">In a large bowl, whisk together flour, sugar, baking powder, and salt.</div></li><li id="wprm-recipe-1920-step-0-10" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Cut in the cold butter until pea-sized crumbs form.</div></li><li id="wprm-recipe-1920-step-0-11" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Gently fold in the blueberries.</div></li><li id="wprm-recipe-1920-step-0-12" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">In a small bowl, whisk together cream, egg, and vanilla.</div></li><li id="wprm-recipe-1920-step-0-13" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Pour wet ingredients into dry, stir gently until dough comes together.</div></li><li id="wprm-recipe-1920-step-0-14" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Pat dough into a 1-inch thick circle; cut into 8 wedges.</div></li><li id="wprm-recipe-1920-step-0-15" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Place on baking sheet, and keep in the freezer for 15 minutes before baking.</div></li><li id="wprm-recipe-1920-step-0-16" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">brush with cream, sprinkle sugar</div></li><li id="wprm-recipe-1920-step-0-17" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Bake 18–22 minutes or until golden. Cool before serving.</div></li><li id="wprm-recipe-1920-step-0-18" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">brush with cream, sprinkle sugar.</div></li><li id="wprm-recipe-1920-step-0-19" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Bake 18–22 minutes or until golden. Cool before serving.</div></li></ul></div></div>
<div id="recipe-video"></div>
<div id="recipe-1920-notes" class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><ul>
<li data-start="156" data-end="319">
<span data-start="158" data-end="319" style="display: block;"><strong data-start="158" data-end="175">Keep it cold:</strong> Cold butter and cream are key to flaky, tender scones. If your kitchen is warm, use frozen butter cut into cubes and chill the dough briefly.</span><div class="wprm-spacer"></div>
</li>
<li data-start="320" data-end="416">
<span data-start="322" data-end="416" style="display: block;"><strong data-start="322" data-end="340">Don’t overmix:</strong> The dough should look slightly shaggy. Overworking can make scones tough.</span><div class="wprm-spacer"></div>
</li>
<li data-start="417" data-end="567">
<span data-start="419" data-end="567" style="display: block;"><strong data-start="419" data-end="435">Freezer tip:</strong> After shaping and brushing the scones, <strong data-start="475" data-end="500">freeze for 15 minutes</strong> before baking. This helps them hold their shape and bake evenly.</span><div class="wprm-spacer"></div>
</li>
<li data-start="568" data-end="734">
<span data-start="570" data-end="734" style="display: block;"><strong data-start="570" data-end="582">Mix-ins:</strong> While blueberries are classic, you can swap or add other fruits, nuts, or chocolate chips. Coat frozen berries lightly with flour to prevent sinking.</span><div class="wprm-spacer"></div>
</li>
<li data-start="735" data-end="796">
<span data-start="737" data-end="796" style="display: block;"><strong data-start="737" data-end="749">Serving:</strong> Best served warm with butter, jam, or honey.</span><div class="wprm-spacer"></div>
</li>
<li data-start="797" data-end="941">
<span data-start="799" data-end="941" style="display: block;"><strong data-start="799" data-end="811">Storage:</strong> Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat gently before serving.</span><div class="wprm-spacer"></div>
</li>
<li data-start="942" data-end="1049">
<span data-start="944" data-end="1049" style="display: block;"><strong data-start="944" data-end="962">Flour options:</strong> For extra tender scones, use pastry flour or freshly milled soft wheat if available.</span><div class="wprm-spacer"></div>
</li>
</ul></div></div>
</div></div> <div class="mnet_plugin codeblock" style="text-align:center;margin: 0 auto;" data-slot-position="Below Article">
 <div id="943780924"> 
 <script type="text/javascript"> 
 try { 
 window._mNHandle.queue.push(function (){ 
 window._mNDetails.loadTag("943780924", "300x250", "943780924"); 
 }); 
 } 
 catch (error) {} 
 </script> 
</div>
 </div>

Easy Blueberry Scones Recipe – Soft & Buttery
