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Blueberry Scones Recipe
5 from 153 votes

Blueberry Scones Recipe

Blueberry Scones Recipe creates tender, flaky scones with fresh blueberries incorporated into a lightly sweetened biscuit dough. The dough is chilled before baking to ensure flaky layers, then brushed with melted butter and sprinkled with sugar for a crisp, golden crust. A simple glaze made from powdered sugar and milk adds a touch of sweetness and shine once baked.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings: 12
Calories: 272 kcal
Course: Breakfast
Cuisine: French, American

Ingredients

For the Scones:
  • 4 cups all-purpose flour
  • 1 cup sugar plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • pinch of sea salt
  • 1 1/3 butter sticks, cold, unsalted
  • 1 cup buttermilk cold
  • 2 egg large
  • 1 ½ cups blueberries fresh
  • unsalted butter melted
For the Glaze:
  • ½ cup powdered sugar sifted
  • 1 to 2 tablespoons milk whole

Instructions

    Cup of Yum
  1. Preheat the oven to 375°.
  2. Add the flour, 1 cup of sugar, baking powder, and salt to a large bowl and mix with a whisk.
  3. Next, grate the butter on a cheese grater and fold it into the dry ingredients.
  4. In a separate bowl, whisk together the buttermilk and eggs and add them to the bowl with the dry ingredients. Using a rubber spatula or spoon mix until it becomes a dough.
  5. Fold in the blueberries gently until Thoroughly combined into the dough.
  6. Place the dough onto a clean surface dusted with flour, and roll until it is 1” thick.
  7. Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
  8. Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
  9. Remove the dough brush with melted butter and sprinkle with two tablespoons of sugar.
  10. 1Bake at 375° for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
  11. 1Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze left over.

Notes

  • Scones can be prepared up to two days in advance and stored covered in the refrigerator.
  • Store at room temperature wrapped in plastic for up to 3 days, or refrigerate for up to 5 days.
  • Freeze wrapped tightly for up to 3 months; thaw in the refrigerator the day before serving.
  • Carryover cooking occurs as scones cool after baking; this continues to cook them slightly without drying.
  • Adding 2 teaspoons of vanilla extract to the wet ingredients can enhance flavor if desired.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 58g (19%) Protein 6g (12%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 30mg (10%) Sodium 34mg (1%) Potassium 197mg (4%) Fiber 2g (8%) Sugar 25g (50%) Vitamin A 83IU (2%) Vitamin C 2mg (2%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 58g 19%
Protein 6g 12%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 30mg 10%
Sodium 34mg 1%
Potassium 197mg 4%
Fiber 2g 8%
Sugar 25g 50%
Vitamin A 83IU 2%
Vitamin C 2mg 2%
Calcium 79mg 8%
Iron 2mg 11%

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