Description
These Blueberry Scones are tender, flaky, and bursting with juicy blueberries. Lightly sweetened and topped with a simple vanilla glaze, they’re perfect for breakfast, brunch, or an afternoon tea treat.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup blueberries, fresh or frozen
- ¼ cup sour cream
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- Vanilla Glaze:
- ½ cup powdered sugar
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in Butter: Use a pastry cutter or your fingers to cut cold butter into the flour mixture until it forms pea-sized crumbs.
- Add Blueberries: Gently stir in the blueberries until evenly coated with flour.
- Mix Wet Ingredients: In a separate bowl, whisk together sour cream, buttermilk, and vanilla extract.
- Form Dough: Add the wet mixture to the dry ingredients and stir gently until just combined. Be careful not to overmix or crush the blueberries.
- Shape Scones: Turn dough onto a lightly floured surface. Bring it together with your hands and shape into a 6–7 inch round, about 1 inch thick. Cut into 8 wedges.
- Chill: Transfer wedges to a parchment-lined baking sheet, spacing them apart. Chill in the refrigerator for 15–20 minutes.
- Bake: While scones are chilling, preheat oven to 400°F (200°C). Bake scones for 18–22 minutes or until golden brown and baked through. Cool on a wire rack.
- Make Glaze: Whisk together powdered sugar, cream or milk, and vanilla until smooth and drizzle consistency. Add more liquid if needed.
- Glaze & Serve: Drizzle glaze over cooled scones. Enjoy warm or at room temperature.
Notes
- Chilling the scones before baking helps keep them tall, flaky, and prevents spreading.
- Handle the dough gently to avoid crushing the blueberries and overworking the dough.
- You can freeze unbaked scones and bake directly from frozen—add 2–3 minutes to baking time.
- Use frozen blueberries straight from the freezer—no need to thaw.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 14g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
