Description
Light and buttery scones packed with juicy blueberries—perfect for breakfast, brunch, or a sweet snack. These fluffy treats are simple to bake and rival any bakery version.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- Coarse sugar for sprinkling
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs.
- In another bowl, whisk together the cream, egg, and vanilla extract.
- Add the wet mixture to the dry ingredients and stir gently until just combined.
- Carefully fold in the blueberries without overmixing.
- Transfer dough to a floured surface, shape into a circle about 1-inch thick, and cut into 8 wedges.
- Place wedges onto the prepared baking sheet, brush with extra cream, and sprinkle with coarse sugar.
- Bake for 20–22 minutes, or until golden brown and set.
- Allow to cool slightly before serving warm, plain or with butter and jam.
Notes
- Use cold butter for flaky texture.
- Fresh or frozen blueberries work—if using frozen, do not thaw.
- Handle dough gently to keep scones tender.
- Best served fresh, but leftovers can be reheated briefly.