Blueberry Scones Recipe

Learn the secrets to fluffy, buttery, bakery-style Blueberry Scones. Inspired by my wildly-popular Blueberry Muffins recipe, these scones have a soft texture without being too sweet.

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings (1 scone each)

Calories 377kcal

Author Meggan Hill

Ingredients

For the scones:

2 cups all-purpose flour plus more for flouring the work surface
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter chilled and diced into pea-sized pieces (1 stick)
1 egg
1/2 cup heavy cream
1 cup fresh blueberries (see note 1)

For topping:

1 egg beaten with 2 tablespoons water (egg wash)
1 cup powdered sugar
3 to 4 tablespoons milk or water (see note 2)

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup.
In the bowl of a stand mixer fit with the paddle attachment, beat together flour, sugar, baking powder, and salt. On the lowest speed, beat in cold butter until pea-sized crumbs form.
Meanwhile, whisk together the egg and heavy cream. Add to mixer and beat until combined. Stir in blueberries by hand until just combined. Generously flour a flat, clean work surface.
Scrape dough onto prepared work surface and knead with your hands to be sure it's combined. If the dough is too sticky, flour your hands or add 1 or 2 tablespoons flour to the dough.
Press the dough into an 8-inch disk that is about 1 inch tall. Using a chef's knife, pizza cutter, or bench scraper, cut the disk into 8 wedges.
Transfer the wedges to the prepared baking sheet. Whisk together the egg and water to make egg wash, then brush over the top of the scones.
Bake until the outsides are set and the insides are fully baked, about 20 to 25 minutes. Cool completely. To make the powdered sugar icing, whisk together powdered sugar and milk, then drizzle over cooled scones.

Video

Notes

Blueberries: For best results, use fresh blueberries instead of frozen. Even if frozen blueberries go into the batter without thawing, they will still turn the batter purple, and they made add extra water which will make the scone batter too wet.
Milk: If you don't have milk, use water or half-and-half. Add enough for your desired glaze consistency.
Yield: This recipe makes 8 scones.
Storage: Store leftovers covered at room temperature for up to 2 days.

Nutrition