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Samra Cooks

Blueberry Scones Recipe

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: American, Bakery,
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour or freshly ground soft pastry wheat
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup cold unsalted butter cubed
  • 1 cup blueberries fresh or frozen
  • ½ cup heavy cream or yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • Extra cream for brushing tops I used yogurt and egg
  • Coarse sugar for sprinkling optional

Equipment

  • Baking sheet
  • Large mixing bowl
  • Knife (for cutting wedges)
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until pea-sized crumbs form.
  4. Gently fold in the blueberries.
  5. In a small bowl, whisk together cream, egg, and vanilla.
  6. Pour wet ingredients into dry, stir gently until dough comes together.
  7. Pat dough into a 1-inch thick circle; cut into 8 wedges.
  8. keep in the freezer for
  9. Place on baking sheet, Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  10. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  11. Cut in the cold butter until pea-sized crumbs form.
  12. Gently fold in the blueberries.
  13. In a small bowl, whisk together cream, egg, and vanilla.
  14. Pour wet ingredients into dry, stir gently until dough comes together.
  15. Pat dough into a 1-inch thick circle; cut into 8 wedges.
  16. Place on baking sheet, and keep in the freezer for 15 minutes before baking.
  17. brush with cream, sprinkle sugar
  18. Bake 18–22 minutes or until golden. Cool before serving.
  19. brush with cream, sprinkle sugar.
  20. Bake 18–22 minutes or until golden. Cool before serving.

Notes

  • Keep it cold: 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.
  • Don’t overmix: The dough should look slightly shaggy. Overworking can make scones tough.
  • Freezer tip: After shaping and brushing the scones, freeze for 15 minutes before baking. This helps them hold their shape and bake evenly.
  • Mix-ins: While blueberries are classic, you can swap or add other fruits, nuts, or chocolate chips. Coat frozen berries lightly with flour to prevent sinking.
  • Serving: Best served warm with butter, jam, or honey.
  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat gently before serving.
  • Flour options: For extra tender scones, use pastry flour or freshly milled soft wheat if available.