Blueberry Scones

5 from 1 vote

Enjoy freshly baked blueberry scones any time with our quick and easy recipe. Find out how to grate butter for the best texture, choose between fresh or frozen blueberries, and freeze scones for easy breakfasts.

Prep Time10

Cook Time15

Total Time25

Course: Bread, Breakfast, Dessert

Cuisine: British

Keyword: scones

Servings: scones

Author: Rachel Farnsworth

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 cup heavy cream
1 cup fresh blueberries
1 teaspoon vanilla extract
2 tablespoons heavy cream optional

Instructions

Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt.
Grate 1/2 cup cold butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Add in 1 cup heavy cream, 1 cup fresh blueberries, and 1 teaspoon vanilla extract stirring until the dough just comes together.
Turn the dough out onto a clean countertop and form it into a ball
Press the dough flat until it is 2-inch thick circle. Use a butter knife to cut the circle into 8 wedges.
Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.
Bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned.

Video

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Notes

When using frozen blueberries, add them directly from the freezer to the dough at the very last second for best results.
Freeze unbaked scones on the baking sheet, then store in a freezer bag for up to 3 months. Bake for about 20 minutes directly from frozen.
Freeze baked leftover scones, wrap tightly in plastic wrap. Grab-and-Go when ready to eat and let thaw at room temperature which will take about 2 to 3 hours.

Nutrition