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5.0 from 30 votes

Classic Bakery-Style Blueberry Scones

These Classic Bakery-Style Blueberry Scones are sweet, buttery, and exploding with fresh blueberries! Topped with sparkling coarse sugar and a sweet vanilla glaze, these are perfect for breakfast or brunch! Even scone haters love this recipe!

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 8 Scones
Course: Breakfast
Cuisine: British

Ingredients

For the Blueberry Scones:
  • 2 and 3/4 cups all-purpose flour (330g)
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter VERY cold and cut into tiny pieces
  • 1 large egg
  • 3/4 cup heavy cream
  • 1 Tablespoon vanilla extract
  • 1 and 1/4 cups fresh or frozen blueberries, if using frozen do not thaw
For the egg wash:
  • 1 large egg, beaten
  • 1 teaspoon water
  • 2 Tablespoons sparkling sugar, optional
For the Vanilla Glaze:
  • 1 cups confectioners' sugar, sifted
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional but recommended to cut the sweetness

Instructions

For the Blueberry Scones;
    Cup of Yum
  1. Preheat oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, combine flour, salt, baking powder, granulated sugar, nutmeg, and cinnamon and mix well to combine.
  3. Cut the butter into small cubes then, using your fingers, two forks, or a pastry cutter, work it into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas. 
  4. In a glass measuring cup whisk together the egg, cream, and  vanilla exact.
  5. Pour the liquid mixture into the center of the flour mixture, then add in the blueberries. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks dry and shaggy! 
  6. Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc. *If the dough is too wet, you can add a tablespoon or two of flour; if the dough is too dry, you can add a tablespoon or two of cream. 
  7. Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  8. Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using. 
  9. Bake for 20 to 22 minutes, or until light golden brown. Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm! 
For the egg wash:
  1. In a small bowl whisk together the egg and water until well combined. 
For the Glaze:
  1. In a small bowl combine the confectioners' sugar, milk, vanilla extract, and salt. Drizzle over scones.