Easy Blueberry Scones
Blueberry scones are my favorite excuse to linger over a cup of coffee. Buttery, golden, and studded with juicy berries, they’re a treat that feels special yet comes together in a snap!
Variations & Substitutions
If you’re feeling creative, swap out the blueberries for raspberries or blackberries for a different fruity twist. Lemon zest added to the dough brings a bright, zippy flavor that pairs beautifully with the berries.
For a richer treat, drizzle a simple glaze made from powdered sugar and lemon juice over the cooled scones. You can also use buttermilk instead of heavy cream for a slightly tangier bite.
Tips & Tricks for Perfect Results
Keep your butter as cold as possible—this is key for that flaky, crumbly texture we all love. Don’t overwork the dough; a gentle hand keeps the scones light.
If your kitchen is warm, chill your dough for 10 minutes before baking. Space the wedges apart on the baking sheet so they have room to puff up and get those lovely golden edges.
Storage & Reheating
Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, pop them in the freezer for up to two months.
To reheat, warm in a 325°F oven for 8–10 minutes or microwave for 15–20 seconds—just enough to bring back that freshly-baked softness.
Easy Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1/2 cup heavy cream plus more for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Coarse sugar optional, for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter: Add the cold butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.
- Combine wet ingredients: In a small bowl, whisk together heavy cream, egg, and vanilla.
- Mix together: Pour the wet ingredients into the dry mixture. Stir gently until just combined.
- Add blueberries: Gently fold in the blueberries, being careful not to crush them.
- Shape: Turn the dough onto a lightly floured surface. Pat it into an 8-inch circle, about 3/4-inch thick. Cut into 8 wedges and place on the baking sheet.
- Finish: Brush the tops with a little heavy cream and sprinkle with coarse sugar if you like.
- Bake: 18–22 minutes, until golden and set. Cool slightly before enjoying!
