Description
These Easy Blueberry Scones are soft, buttery, and packed with juicy blueberries. Made with cold grated butter, buttermilk or cream, and finished with a sweet vanilla glaze, they bake up golden on the outside and tender on the inside. This easy scone recipe is perfect for breakfast, brunch, or an afternoon treat and works well with fresh or frozen blueberries.
Ingredients
2 cups all-purpose flour or gluten-free all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup unsalted butter, grated and very cold or frozen
1/2 cup buttermilk or cream, plus more for brushing on top
1 large egg
2 teaspoons vanilla extract
1 cup fresh blueberries, frozen works too
Vanilla Glaze:
1 cup powdered sugar
3 tablespoons milk, more if needed
1/2 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until evenly combined.
2. Add the grated very cold or frozen butter to the flour mixture. Use a pastry blender or your hands to cut the butter into the dry ingredients until the mixture looks crumbly with small bits of butter throughout.
3. In a small bowl, whisk together the egg, buttermilk or cream, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Add the blueberries and stir gently until the dough is moistened and starts to come together.
5. Mix just until the dough is well combined and can hold together in a ball. Do not overwork the dough.
6. Lightly flour a sheet of parchment paper or a clean countertop. Transfer the dough to the surface and gently press it into an 8-inch circle about 3/4 inch thick.
7. Brush the top of the dough with a little extra buttermilk or cream.
8. Sprinkle the top lightly with sugar for a sweet golden finish.
9. Using a sharp knife, cut the dough into 8 wedges, like slicing a pie.
10. Place each wedge on a greased baking sheet or one lined with parchment paper, leaving a few inches between each scone.
11. Chill the shaped scones in the refrigerator for 15 to 30 minutes.
12. While the scones chill, preheat the oven to 400 degrees Fahrenheit.
13. Bake for 20 to 25 minutes, or until the scones are golden brown on top and baked through.
14. Remove the scones from the oven and let them cool slightly.
15. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Add more milk if needed until the glaze reaches a drizzle consistency.
16. Drizzle the vanilla glaze over the warm scones and serve.
17. Store leftovers in an airtight container.
Notes
Use very cold or frozen grated butter for the flakiest scones.
Fresh or frozen blueberries both work well in this recipe.
Do not overmix the dough or the scones may turn dense.
Chilling the shaped scones before baking helps them hold their shape and rise better.
Add a little extra milk to the glaze if you want a thinner drizzle.
These scones are best the day they are baked, but leftovers can be stored in an airtight container.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American