Description
These easy blueberry scones are crisp on the edges, tender in the center, and packed with juicy berries in every bite. Whether made with traditional or gluten-free flour, they’re finished with a silky vanilla glaze that takes them straight to bakery-level bliss. Perfect for weekend brunches, quick breakfast treats, or an anytime indulgence.
Ingredients
For the Scones:
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2 cups all-purpose or gluten-free flour (240g)
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1/3 cup granulated sugar (67g)
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1/2 teaspoon salt
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1 tablespoon baking powder
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1/2 cup unsalted butter, grated and frozen (113g)
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1/2 cup buttermilk or cream (118ml), plus more for brushing
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1 large egg
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2 teaspoons vanilla extract
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1 cup fresh or frozen blueberries (150g)
For the Vanilla Glaze:
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1 cup powdered sugar (120g)
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3 tablespoons milk (45ml), more if needed
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1/2 teaspoon vanilla extract
Instructions
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Preheat oven to 400°F (205°C). Line baking sheet with parchment.
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In a large bowl, whisk together flour, sugar, salt, and baking powder.
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Add frozen grated butter and mix until crumbly.
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In another bowl, whisk egg, buttermilk/cream, and vanilla.
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Add wet ingredients and blueberries to the dry. Stir gently until just combined.
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On a floured surface, form dough into an 8-inch circle (¾ inch thick). Brush with buttermilk and sprinkle with sugar.
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Cut into 8 wedges and space on prepared sheet. Chill 15–30 minutes.
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Bake 20–25 minutes until golden.
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While still warm, whisk the glaze ingredients and drizzle over the scones.
Notes
Frozen blueberries work great—add them without thawing.
For gluten-free, use a 1:1 baking blend with xanthan gum.
Don’t overmix to keep the texture light.
Chill dough before baking to help scones hold their shape.
Freeze unglazed scones and glaze after reheating.
- Prep Time: 15 minutes (plus 15–30 minutes chilling)
- Cook Time: 25 minutes
- Category: Breakfast / Brunch
- Method: Baked
- Cuisine: American / British-inspired