Description
Flaky, buttery, and bursting with juicy blueberries, these Classic Blueberry Scones are a perfect brunch or breakfast treat. Simple to make and endlessly customizable, they’re everything you crave in a homemade baked good.
Ingredients
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2 cups all-purpose flour (or gluten-free blend)
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⅓ cup granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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½ cup cold unsalted butter, cubed
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¾ cup fresh or frozen blueberries
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¾ cup heavy cream or buttermilk
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1 teaspoon vanilla extract
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Optional: coarse sugar for topping
Instructions
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Preheat oven to 425°F (220°C) and 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 cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs.
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Gently fold in the blueberries.
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In a separate bowl, mix cream and vanilla; stir into the flour mixture until just combined.
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Turn dough out onto a lightly floured surface, pat into a ¾-inch thick disc.
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Cut into 8 wedges and place on baking sheet.
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Optional: brush tops with extra cream and sprinkle with coarse sugar.
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Bake for 15–18 minutes, until tops are golden brown.
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Cool slightly before serving warm with butter or jam.
Notes
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Toss blueberries in a little flour before mixing in to prevent sinking or color bleeding.
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For gluten-free, use a cup-for-cup substitute like King Arthur Measure for Measure.
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Freeze unbaked scones for future baking; add 2–3 minutes to bake time straight from frozen.
- Prep Time: 15
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American