Blueberry Scones: Buttery, Flaky, Berry-Bursting

Scones get a bad rap. Dry. Dense. Crumbly. Not these.

These are tender, buttery, and bursting with juicy blueberries. Topped with crunchy sugar. 30 minutes. Your coffee just found its soulmate.

Ingredients

Makes 8 scones.

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ½ cup cold buttermilk (or milk + 1 tsp vinegar)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (don’t thaw if frozen)
• 1 tbsp turbinado sugar for topping

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Step 2: Mix Dry Ingredients

1. Whisk flour, sugar, baking powder, and salt.
2. Cut in cold butter using pastry blender or fingers until mixture looks like coarse meal.

Step 3: Add Wet Ingredients

1. Whisk buttermilk, egg, and vanilla. Pour into dry mixture. Stir until just combined.
2. Gently fold in blueberries (don’t overmix or they’ll bleed).

Step 4: Shape and Cut

1. Turn dough onto floured surface. Pat into an 8-inch circle (1-inch thick).
2. Cut into 8 wedges. Place on baking sheet.
3. Sprinkle with turbinado sugar.

Step 5: Bake

1. Bake 15-18 minutes until golden brown.
2. Cool 5 minutes. Serve warm.

Summary

Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-30 minutes

Yield: 8 scones

Difficulty: Easy

Storage Notes

Room Temp:

Store in an airtight container for 3 days.

Freezer Friendly:

Freeze unbaked cut scones for 3 months. Bake from frozen at 400°F for 18-20 minutes.

Pro Tip:

Keep everything COLD. The colder the butter, the flakier the scone. Don’t overmix.