Blueberry Scones
The best homemade blueberry scones recipe! Easy to make from scratch with fresh or frozen blueberries, these scones are perfect for breakfast or brunch.
Ingredients
- 3 ounces cold unsalted butter cut into small pieces
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ¾ cup heavy cream cold
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup fresh blueberries
Scone Icing
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 3 tablespoons heavy cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl combine the flour, baking powder, salt and sugar. Whisk to fully combine.
- Cut the cold butter into the flour until it resembles coarse crumbs. Stir in the blueberries.
- In a small bowl whisk together the heavy cream, vanilla extract and egg.
- Pour the heavy cream mixture into the flour mixture and stir to combine. Stirring just until the dough forms.
- Scoop it out onto the prepared baking sheet. Gently pat the dough out into a circle about 1 inch thick. Score into 8 equal pieces and bake for 15 minutes.
- In a small bowl whisk together the ½ cup of powdered sugar, 3 tablespoons of heavy cream and ¼ teaspoon of vanilla extract. Drizzle over scones 5-10 minutes after they come out of the oven. Or allow them to cool completely before icing them. Enjoy!
Notes
- Shred the butter and freeze it 30 minutes before making the scones to create flakier scones.
- Do not overmix the dough. Stir just until the dough forms to prevent tough scones.
- If you're using frozen blueberries, run them under water until the water is clear. This will reduce the chance of your scones turning a blueish-gray color.
Tried this recipe?Let us know how it was!