Servings
Font
Back
Blueberry Scones
4.5 from 195 votes

Blueberry Scones

These Blueberry Scones combine a tender, flaky dough studded with fresh blueberries and topped with a crisp brown sugar streusel. A glaze made from confectioners sugar, milk, and vanilla adds a sweet finishing touch. The dough incorporates cold butter chunks for texture, and heavy cream with egg and vanilla for richness, resulting in moist but crumbly scones with fruity bursts.

Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8
Calories: 532 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the streusel topping:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons butter cold unsalted
For the blueberry scones:
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter cut into pieces, cold
  • 1 cup heavy cream plus 2 tablespoons, cold
  • 1 egg large
  • 1 teaspoon vanilla extract pure
  • 1 cup blueberries
For the vanilla glaze:
  • 1 1/2 cups confectioners sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract pure

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. To make the streusel topping: In a small bowl, combine the flour, brown sugar, and butter. Mix together with your fingers until the butter is incorporated and the mixture resembles large crumbs. Put in the refrigerator until ready to use.
  3. To make the scones: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  4. In a small bowl, whisk together 1 cup of the heavy cream, egg, and vanilla extract.
  5. Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly. You want there to still be little chunks of butter, about pea size. Don't over mix.
  6. Pour the cream mixture over the dry ingredients and use a fork to gently stir together. Don't over stir, the mixture will be wet and sticky. Gently stir in the blueberries. Still in the bowl, knead the dough a few times until the dough comes together.
  7. Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a 3/4-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles. Place the scones on the prepared baking sheet and brush with the remaining heavy cream. Remove the streusel from the refrigerator and sprinkle the scones generously with streusel topping. Lightly press the topping into the scones. Place the scones on the baking sheet in the freezer for 20 minutes before baking.
  8. Remove the scones from the freezer and place the baking sheet in the oven, on the middle rack, and bake for 17-22 minutes or until the tops and edges are golden brown and the scones are set but still slightly soft in the center. Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
  9. While the scones are cooling, make the glaze. In medium bowl, whisk together the confectioner's sugar, 2 tablespoons milk, and vanilla extract. Whisk until smooth, if the glaze is too thick, you can add a little more milk.
  10. Drizzle the glaze over the cooled scones. Enjoy!

Nutrition Information

Calories 532kcal (27%) Carbohydrates 75g (25%) Protein 6g (12%) Fat 23g (35%) Saturated Fat 14g (70%) Cholesterol 91mg (30%) Sodium 266mg (11%) Potassium 248mg (5%) Fiber 1g (4%) Sugar 41g (82%) Vitamin A 825IU (17%) Vitamin C 2mg (2%) Calcium 104mg (10%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 532

% Daily Value*

Calories 532kcal 27%
Carbohydrates 75g 25%
Protein 6g 12%
Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 91mg 30%
Sodium 266mg 11%
Potassium 248mg 5%
Fiber 1g 4%
Sugar 41g 82%
Vitamin A 825IU 17%
Vitamin C 2mg 2%
Calcium 104mg 10%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.