Description
These blueberry scones are tender, flaky, and bursting with juicy blueberries. Made with pantry staples and fresh fruit, they’re the perfect way to elevate any morning. Whether served at brunch or savored with a cup of tea, these easy homemade scones offer just the right amount of sweetness with a buttery, crumbly texture that’s sure to please.
Ingredients
1/2 cup butter or margarine, cut into small pieces
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (plus more for brushing)
1 large egg
3/4 cup fresh blueberries
Optional: coarse sugar for sprinkling
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, and salt in a large bowl.
Cut in cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add egg and milk. Mix gently until just combined—do not overmix.
Carefully fold in blueberries.
Turn dough out onto a lightly floured surface. Knead lightly and shape into an 8-inch disc.
Cut into 8 wedges and transfer to baking sheet, spacing 2 inches apart.
Brush tops with milk and sprinkle with sugar (if using).
Bake for 14–16 minutes or until tops are golden.
Cool on a wire rack. Optionally, drizzle with lemon glaze once cooled.
Notes
Cold butter is essential for flaky texture—don’t skip it.
Use fresh blueberries if possible; frozen ones should remain unthawed to prevent excess moisture.
Handle the dough gently to avoid overworking.
Lemon zest or a light glaze adds a nice twist.
Freeze scones before or after baking for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American