🫐 Blueberry Scones Recipe
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter (cubed)
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture looks like coarse crumbs.
- In another bowl, whisk cream, egg, and vanilla.
- Combine wet and dry ingredients—mix just until it comes together.
- Gently fold in blueberries.
- Form dough into a circle (~1 inch thick) and cut into wedges.
- Place on tray, brush tops with cream.
- Bake 18–22 minutes until golden.
- Cool slightly and enjoy!
❓ Q&A
Q: Can I use frozen blueberries?
A: Yes! Don’t thaw them—add straight to the dough to avoid bleeding.
Q: Why are my scones dry?
A: Likely overmixed or too much flour. Mix just until combined.
Q: How do I make them extra flaky?
A: Keep butter very cold and handle dough as little as possible.
Q: Can I add glaze?
A: Absolutely! Mix powdered sugar + milk + a little lemon juice and drizzle on top.
Q: How should I store them?
A: Store in an airtight container at room temp for 2 days or freeze up to 2 months.