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Easy Scone Recipe - Blueberry Scones

Tender and fluffy blueberry scones that are easy to make at home, perfect for breakfast, brunch, or tea time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Blueberry Scones
  • 2 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 6 tbsp unsalted butter cold, cubed
  • 0.5 cup heavy cream
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 cup blueberries fresh or frozen
  • 1 tsp lemon zest optional, enhances blueberry flavor
  • 2 tbsp coarse sugar optional, for topping

Equipment

  • Mixing bowl
  • Baking sheet
  • Pastry cutter or fork
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut cold butter into the flour mixture using a pastry cutter or fingers until mixture resembles coarse crumbs.
  4. In a small bowl, whisk together heavy cream, egg, and vanilla extract. Pour into flour mixture and stir until just combined.
  5. Gently fold in blueberries, being careful not to crush them.
  6. Turn dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into 8 wedges and place on prepared baking sheet.
  7. Optional: sprinkle coarse sugar on top for added crunch.
  8. Bake for 18-22 minutes, until golden brown. Cool slightly before serving.

Notes

For best results, keep butter cold and handle dough minimally. Frozen blueberries can be used without thawing.