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:
2 cups all-purpose or gluten-free flour (240g)
1/3 cup granulated sugar (67g)
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup unsalted butter, grated and frozen (113g)
1/2 cup buttermilk or cream (118ml), plus more for brushing
1 large egg
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries (150g)
For the Vanilla Glaze:
1 cup powdered sugar (120g)
3 tablespoons milk (45ml), more if needed
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 400°F (205°C). Line baking sheet with parchment.
In a large bowl, whisk together flour, sugar, salt, and baking powder.
Add frozen grated butter and mix until crumbly.
In another bowl, whisk egg, buttermilk/cream, and vanilla.
Add wet ingredients and blueberries to the dry. Stir gently until just combined.
On a floured surface, form dough into an 8-inch circle (¾ inch thick). Brush with buttermilk and sprinkle with sugar.
Cut into 8 wedges and space on prepared sheet. Chill 15–30 minutes.
Bake 20–25 minutes until golden.
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