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Classic Tender Blueberry Scones

Close-up of three golden-brown Blueberry Scones stacked on a small plate, showing juicy, burst blueberries inside.
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Follow these steps to make tender, flaky blueberry scones with a light crumb. This recipe includes tips for preventing sinking berries and achieving a bakery-style texture.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar plus 1 tablespoon for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup fresh or frozen blueberries
  • 1 large egg
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. If using frozen blueberries, do not thaw them. Gently toss the blueberries with 1 tablespoon of the flour mixture to coat them; this helps prevent sinking. Add the coated blueberries to the flour mixture and toss lightly to distribute.
  5. In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra heavy cream or milk, then sprinkle evenly with the remaining 1 tablespoon of sugar.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. Transfer the scones to a wire rack to cool slightly before serving.

Notes

  • For the best texture, keep all ingredients, especially the butter and cream, very cold.
  • If you want a lemon flavor, add 1 teaspoon of lemon zest to the dry ingredients and use a lemon glaze instead of plain sugar topping.
  • To prevent color bleeding from the blueberries, avoid crushing them when mixing them into the dough.

Nutrition

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