5.0 from 15 votes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 servings (1 scone each)
Calories: 377 kcal
Course:
Dessert , Breakfast
Cuisine:
American
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 large 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)
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.
Cup of Yum
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 Information
Serving
1 scone
Calories
377kcal
(19%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
91mg
(30%)
Sodium
417mg
(17%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
647IU
(13%)
Vitamin C
2mg
(2%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (1 scone each)
Amount Per Serving
Calories 377
% Daily Value*
| Serving | 1 scone | |
| Calories | 377kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 91mg | 30% |
| Sodium | 417mg | 17% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.