Blueberry Scones Recipe
Treat yourself to these Blueberry Scones, a bakery-style delight that’s soft, buttery, and bursting with juicy blueberries in every bite. Perfectly golden on the outside and tender on the inside, these easy homemade scones are ideal for breakfast, brunch, or a cozy afternoon snack.
Ingredients
- Ingredients For the Scones:
- 250g (2 cups) all-purpose flour
- 50g (1/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 115g (1/2 cup) unsalted butter, cold and cubed
- 120ml (1/2 cup) heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 150g (1 cup) fresh or frozen blueberries (if frozen, don’t thaw)
- Optional: 1–2 tbsp coarse sugar for sprinkling on top
- Optional Lemon Glaze:
- 60g (1/2 cup) powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- Preheat u0026 Prepare Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Mix Dry Ingredients In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.Cut in Butter Add cold, cubed butter to the flour mixture.
- Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with pea-sized bits. Prepare Wet Mixture In a small bowl, whisk together cream, egg, and vanilla.
- Combine Wet u0026 Dry Pour wet mixture into dry ingredients. Stir gently until just combined — the dough should be shaggy and slightly sticky.Add Blueberries Gently fold in blueberries, being careful not to crush them too much.
- Shape u0026 Cut Transfer dough to a lightly floured surface. Pat into an 8-inch circle about 1-inch thick. Cut into 8 wedges.Bake Place scones on prepared baking sheet, spacing them slightly apart.
- Brush tops with cream and sprinkle with coarse sugar if using. Bake for 15–18 minutes, until golden brown. Cool u0026 Glaze (Optional) Let scones cool slightly, then drizzle with lemon glaze if desired.