These blueberry coffee cake scones are soft, buttery, and topped with a sweet cinnamon crumb—perfect for easy mornings.

Scale

Scones:

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

⅓ cup granulated sugar

½ cup cold unsalted butter

¾ cup blueberries

½ cup milk or buttermilk

1 large egg

1 teaspoon vanilla extract

Crumb Topping:

¼ cup all-purpose flour

¼ cup brown sugar

½ teaspoon cinnamon

2 tablespoons butter

Optional Glaze:

½ cup powdered sugar

1–2 tablespoons milk

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1. Preheat oven to 400°F (200°C).

2. Mix dry ingredients and cut in butter.

3. Fold in blueberries.

4. Whisk wet ingredients and combine gently.

5. Shape dough and cut into wedges.

6. Prepare crumb topping and sprinkle over scones.

7. Bake 18–22 minutes until golden.

8. Drizzle with glaze if desired.

Do not overmix dough.

Frozen blueberries work well.

Best served warm.