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Blueberry Scones Recipe
Chef Ava

Blueberry Scones

  • These Blueberry Scones are buttery, flaky, and bursting with juicy blueberries! They’re perfect for breakfast, brunch, or an afternoon treat, especially when paired with a cup of tea or coffee.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Scones
Cuisine: Scones
Ingredients Method Notes

Ingredients
  

  • 2 cups 250g all-purpose flour
  • ¼ cup 50g granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup 115g unsalted butter, cold and cubed
  • ½ cup 120ml heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup 150g fresh or frozen blueberries (do not thaw if using frozen)
Optional:
  • 1 tablespoon lemon zest for extra flavor
  • 1 tablespoon coarse sugar for sprinkling on top

Method
 

  1. Preheat & Prepare:Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the Butter:Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
  4. Combine Wet Ingredients:In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
  5. Form the Dough:Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula until just combined.
  6. Add the Blueberries:Gently fold in the blueberries, being careful not to crush them. If the dough is too sticky, sprinkle in a little extra flour.
  7. Shape the Scones:Lightly flour a clean surface and turn out the dough. Gently knead 3-4 times to bring it together. Pat it into a 1-inch thick disc, then cut into 8 wedges or use a round cutter for traditional scones.
  8. Bake:Place the scones on the prepared baking sheet, spacing them apart. Brush the tops with a little extra heavy cream and sprinkle with coarse sugar for a golden, crunchy top. Bake for 18-20 minutes, or until the tops are lightly golden.
  9. Cool & Serve:Let the scones cool slightly on a wire rack before serving. Enjoy warm with butter, jam, or clotted cream!

Notes

Use Cold Butter for a Flaky Texture: Cold butter helps create flaky layers in the scones. For best results, freeze the butter for 10 minutes before using and work it in quickly.
Don’t Overmix the Dough: Overmixing can make scones dense and tough. Mix until just combined, and gently fold in the blueberries to avoid crushing them.
Fresh vs. Frozen Blueberries: If using fresh blueberries, ensure they are dry to prevent excess moisture in the dough.
If using frozen blueberries, do not thaw them before mixing; this helps prevent them from bleeding into the dough.