5.0 from 153 votes
Blueberry Scones Recipe
Thick flaky buttery sweet scones recipe tossed with fresh blueberries and topped off with a sweet powdered sugar glaze.
Prep Time
10 mins
Cook Time
10 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 + 2 Tablespoons Sugar
- 1 tablespoon baking powder
- pinch of sea salt
- 1 1/3 sticks cold unsalted butter
- 1 cup cold buttermilk
- 2 large eggs
- 1 ½ cups fresh blueberries
- melted unsalted butter
For the Glaze:
- ½ cup sifted powdered sugar
- 1 to 2 tablespoons whole milk
Instructions
- Preheat the oven to 375°.
- Add the flour, 1 cup of sugar, baking powder, and salt to a large bowl and mix with a whisk.
- Next, grate the butter on a cheese grater and fold it into the dry ingredients.
- 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.
- Fold in the blueberries gently until Thoroughly combined into the dough.
- Place the dough onto a clean surface dusted with flour, and roll until it is 1” thick.
- 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.
- Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
- Remove the dough brush with melted butter and sprinkle with two tablespoons of sugar.
- 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.
- 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.
Cup of Yum
Notes
- Make-Ahead: You can make these up to 2 days ahead of time.
- How to Store: Blueberry scones can be wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. They also freeze well wrapped tightly in plastic for up to 3 months. Thaw in the refrigerator a day before wanting to serve them.
- Carry Over Cooking won’t stop cooking when you take them out of the oven. They will continue to cook as they cool, but it won’t be direct heat that will help keep them from drying out.
- Feel free to add 2 teaspoons of vanilla extract to the wet ingredients if you'd like.
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
(6%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
83IU
(2%)
Vitamin C
2mg
(2%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
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.