Description
These easy blueberry scones are soft, buttery, and bursting with juicy berries, topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or an afternoon treat, they come together quickly and offer a simple gluten-free option. Whether served warm with tea or packed for a snack, these scones deliver cozy, bakery-style flavor at home.
Ingredients
For the Scones:
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2 cups all-purpose or gluten-free flour
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1/3 cup granulated sugar
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1/2 tsp salt
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1 tbsp baking powder
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1/2 cup (1 stick) cold unsalted butter, grated
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1/2 cup buttermilk or cream (plus more for brushing)
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1 large egg
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2 tsp vanilla extract
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1 cup blueberries (fresh or frozen)
For the Vanilla Glaze:
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1 cup powdered sugar
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3 tbsp milk (adjust as needed)
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1/2 tsp vanilla extract
Instructions
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In a large bowl, whisk together flour, sugar, salt, and baking powder.
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Add grated cold butter and work in until crumbly.
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In a small bowl, whisk egg, buttermilk, and vanilla extract.
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Pour wet mixture into dry ingredients along with the blueberries. Stir gently until dough forms.
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On a floured surface, pat dough into an 8-inch circle about 3/4 inch thick.
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Brush with buttermilk and sprinkle with sugar.
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Cut into 8 wedges and place on parchment-lined baking sheet.
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Chill scones in the fridge for 15–30 minutes.
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Preheat oven to 400°F (200°C). Bake for 20–25 minutes until golden brown.
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Cool slightly, then drizzle with vanilla glaze.
To Make the Glaze:
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones and let set.
Notes
Use a 1:1 gluten-free flour blend with xanthan gum for best results.
Frozen blueberries work well—no need to thaw.
Handle dough gently for light, fluffy scones.
Add lemon zest for a fresh citrus boost.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American