Blueberry Scones
Tall, tender bakery-style scones packed with real blueberries. Perfect for breakfast or tea time.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk cream, egg, and vanilla in a separate bowl.
- Stir wet ingredients into dry ingredients until just combined.
- Gently fold in blueberries.
- Shape dough into a circle on the baking sheet and cut into 8 wedges.
- Bake for 18-20 minutes until golden brown.
Notes
- Freeze unbaked scones for up to 3 months. Bake from frozen, adding a few extra minutes.
- Use cold butter for flaky texture.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg