Blueberry Scones are buttery, flaky pastries filled with fresh blueberries and lightly sweetened with sugar and vanilla. Their tender texture and fruity flavor make them perfect for breakfast, brunch, afternoon tea, or a quick snack. Easy to prepare and beautifully golden, these homemade scones bring bakery-style freshness to your kitchen.
Ingredients
For the Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup fresh blueberries
- ½ cup heavy cream or whole milk
- 1 teaspoon vanilla extract
For Topping
- 2 tablespoons heavy cream
- 1 tablespoon coarse sugar
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
- Gently fold in the blueberries.
- In another bowl, whisk together eggs, cream, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently mix until a dough forms.
- Transfer the dough onto a lightly floured surface and shape it into a circle about 1-inch thick.
- Cut the dough into 8 wedges.
- Chill the shaped scones for 15 minutes for a flakier texture.
- Bake for 18–22 minutes until golden brown.
- Cool slightly and drizzle with glaze if desired.
Notes
- Use cold butter for flaky layers.
- Fresh blueberries give the best flavor.
- Frozen blueberries can be used without thawing.
- Avoid overmixing the dough.
- Do not press the dough too firmly.
- Chill the dough before baking for better texture.
- Add lemon zest for a fresh citrus flavor.
- Store leftover scones in an airtight container.