Description
These blueberry scones are tender, buttery, and filled with bursts of juicy berries in every bite. Made with simple pantry ingredients and no fancy equipment, this easy scone recipe delivers bakery-style results at home—perfect for breakfast, brunch, or an afternoon treat.
Ingredients
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2 1/2 cups all-purpose flour (312g)
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1/2 cup cold butter or margarine, cut into pieces (113g)
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1/2 cup granulated sugar (100g)
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup milk (118ml), plus more for brushing
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1 large egg
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3/4 cup fresh or frozen blueberries (113g)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in the cold butter using fingers or a pastry cutter until the mixture resembles coarse crumbs.
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Whisk egg and milk together. Add to the flour mixture and stir until just combined.
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Gently fold in the blueberries, being careful not to crush them.
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On a floured surface, shape dough into an 8-inch round about ¾ inch thick.
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Cut into 8 wedges and place 2 inches apart on prepared baking sheet.
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Brush tops with milk and sprinkle lightly with sugar.
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Bake for 14–16 minutes or until the tops are golden brown.
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Let cool slightly. Optional: Drizzle with a glaze made of powdered sugar, milk, and vanilla.
Notes
Keep butter cold for the flakiest results.
Handle dough gently—don’t overmix.
Add lemon zest for a bright citrus flavor.
Frozen blueberries can be used straight from the freezer.
Freeze unbaked scones and bake as needed for fresh scones anytime.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast / Brunch
- Method: Baked
- Cuisine: Baked