I’m adding this to my Recipes For Scones because my fresh blueberry version uses a simple trick to keep the berries intact and cuts the prep time dramatically.
I’ve been making these easy blueberry scones all summer, and I still get a little thrill when I spot the fresh blueberries tucked inside. They sit between flaky layers made with all purpose flour, and somehow taste like a tiny weekend escape.
I know the name sounds plain but trust me it’s earned a spot in my Blueberry Easy Recipes folder and they’re perfect as Easy Meeting Snacks when you need something simple that looks impressive. I’m not gonna pretend they’re fancy, they just hit a sweet honest spot, and you’ll wanna make them again because they disappear fast.
Ingredients
- All purpose flour: Mostly carbs, some protein, gives structure and chew, not much fiber, simple pantry staple.
- Granulated sugar: Pure carbs, adds sweetness and browning, no vitamins, too much makes it less healthy.
- Unsalted butter: Rich in fat and flavor, gives flakiness and tenderness, adds calories and a golden crust.
- Heavy cream: Adds moisture, fat and richness, makes scones tender, supplies some calories and mouthfeel.
- Egg: Adds protein, helps bind dough and brown the top, small vitamin boost, not much fiber.
- Fresh blueberries: Give sweet and tangy bursts, provide fiber and antioxidants, juicy, color and fresh flavor.
- Vanilla extract: Tiny bit adds aroma and sweetness perception, no real nutrients but big flavor impact.
Ingredient Quantities
- 2 cups all purpose flour (250 g)
- 1/3 cup granulated sugar (67 g)
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons unsalted butter, very cold
- 3/4 cup heavy cream (180 ml)
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 1 to 1 1/4 cups fresh blueberries (about 150 to 190 g)
- coarse or turbinado sugar (optional)
How to Make this
1. Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl whisk together 2 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until well blended.
3. Cut 6 tablespoons very cold unsalted butter into small cubes or grate it on the large holes of a box grater, then toss into the flour mix and work with a pastry cutter, two knives, or your fingers until the mixture looks like coarse peas and crumbs.
4. In a separate bowl whisk 3/4 cup heavy cream, 1 large cold egg and 1 teaspoon vanilla extract until smooth; reserve about 1 tablespoon of that mixture to brush the tops later.
5. Pour the remaining cream mixture into the flour and gently stir with a fork until the dough just comes together, it will be shaggy and a bit sticky, dont overmix or youll get tough scones.
6. Toss 1 to 1 1/4 cups fresh blueberries with a teaspoon of flour if they are wet or frozen so they dont bleed, then fold them into the dough very gently so they dont burst.
7. Turn the dough onto a lightly floured surface, pat it into an 8 inch round about 1 inch thick, for flakier layers fold the round over itself once or twice then pat again; use a sharp knife to cut into 8 wedges and place them spaced on the prepared sheet.
8. Brush the tops with the reserved cream and egg mixture and sprinkle coarse or turbinado sugar if you want a crunchy top.
9. Bake for about 18 to 22 minutes until the scones are golden brown on top and a toothpick inserted comes out clean, let cool on the sheet for 10 minutes before serving; scones are best the same day but you can freeze unbaked wedges on a tray then store in a bag for later.
Equipment Needed
1. Baking sheet lined with parchment paper or a silicone mat
2. Large mixing bowl and a smaller bowl for wet ingredients
3. Measuring cups and measuring spoons (for cups, tbsp, tsp)
4. Whisk and a fork for stirring and checking doneness
5. Pastry cutter or two knives to cut the cold butter into the flour
6. Box grater (for grating very cold butter) or just a small knife if you prefer
7. Sharp knife or bench scraper to cut the dough into wedges
8. Pastry brush and a cooling rack to brush tops and cool the scones
FAQ
Easy Blueberry Scones Recipe Substitutions and Variations
- All purpose flour → Pastry flour 1:1 for a lighter, flakier scone. Or use a 1-to-1 gluten free flour blend by weight, but be gentle when mixing since texture can be a bit crumbly.
- Unsalted butter (very cold) → Cold vegetable shortening or solid coconut oil, same volume (6 tbsp). Shortening makes tender scones with less butter flavor, coconut oil adds a mild coconut note, so chill the dough a bit longer.
- Heavy cream → Sour cream or full fat Greek yogurt thinned with milk to equal 3/4 cup. Or use buttermilk for a tangier, slightly denser scone, you’ll notice more browning.
- Large egg → Flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) or 1/4 cup unsweetened applesauce. These work fine but the scones might be a touch more tender and not quite as risen.
Pro Tips
– Keep everything icy cold and work fast. Grate the butter or cut it into tiny cubes and pop it back in the fridge for a few minutes if it warms up, otherwise the scones will spread and lose lift. Chill the cut wedges on the baking sheet for 10 to 20 minutes if your kitchen is warm, it helps them hold shape.
– Be gentle, dont overmix. Fold the dough just until it holds together, a shaggy, slightly sticky texture is good. Pat instead of knead and use a bench scraper to lift pieces so you dont compress the layers.
– Protect the berries from bleeding. Toss wet or frozen blueberries with a little flour or sugar, and if youre using frozen berries fold them in straight from the freezer so they stay firmer and dont turn the dough purple.
– For shiny, crunchy tops and even browning brush right before baking with the reserved cream and egg mix and sprinkle turbinado sugar. If the tops brown too fast, lower the oven 25 degrees and bake a bit longer so the centers finish without burning.
Easy Blueberry Scones Recipe
I’m adding this to my Recipes For Scones because my fresh blueberry version uses a simple trick to keep the berries intact and cuts the prep time dramatically.
8
servings
321
kcal
Equipment: 1. Baking sheet lined with parchment paper or a silicone mat
2. Large mixing bowl and a smaller bowl for wet ingredients
3. Measuring cups and measuring spoons (for cups, tbsp, tsp)
4. Whisk and a fork for stirring and checking doneness
5. Pastry cutter or two knives to cut the cold butter into the flour
6. Box grater (for grating very cold butter) or just a small knife if you prefer
7. Sharp knife or bench scraper to cut the dough into wedges
8. Pastry brush and a cooling rack to brush tops and cool the scones
Ingredients
2 cups all purpose flour (250 g)
1/3 cup granulated sugar (67 g)
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons unsalted butter, very cold
3/4 cup heavy cream (180 ml)
1 large egg, cold
1 teaspoon vanilla extract
1 to 1 1/4 cups fresh blueberries (about 150 to 190 g)
coarse or turbinado sugar (optional)
Directions
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl whisk together 2 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until well blended.
- Cut 6 tablespoons very cold unsalted butter into small cubes or grate it on the large holes of a box grater, then toss into the flour mix and work with a pastry cutter, two knives, or your fingers until the mixture looks like coarse peas and crumbs.
- In a separate bowl whisk 3/4 cup heavy cream, 1 large cold egg and 1 teaspoon vanilla extract until smooth; reserve about 1 tablespoon of that mixture to brush the tops later.
- Pour the remaining cream mixture into the flour and gently stir with a fork until the dough just comes together, it will be shaggy and a bit sticky, dont overmix or youll get tough scones.
- Toss 1 to 1 1/4 cups fresh blueberries with a teaspoon of flour if they are wet or frozen so they dont bleed, then fold them into the dough very gently so they dont burst.
- Turn the dough onto a lightly floured surface, pat it into an 8 inch round about 1 inch thick, for flakier layers fold the round over itself once or twice then pat again; use a sharp knife to cut into 8 wedges and place them spaced on the prepared sheet.
- Brush the tops with the reserved cream and egg mixture and sprinkle coarse or turbinado sugar if you want a crunchy top.
- Bake for about 18 to 22 minutes until the scones are golden brown on top and a toothpick inserted comes out clean, let cool on the sheet for 10 minutes before serving; scones are best the same day but you can freeze unbaked wedges on a tray then store in a bag for later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 8
- Calories: 321kcal
- Fat: 17.2g
- Saturated Fat: 10.6g
- Trans Fat: 0.25g
- Polyunsaturated: 2.9g
- Monounsaturated: 3.75g
- Cholesterol: 68.6mg
- Sodium: 330mg
- Potassium: 76mg
- Carbohydrates: 36g
- Fiber: 1.36g
- Sugar: 10.8g
- Protein: 4.6g
- Vitamin A: 1800IU
- Vitamin C: 2.06mg
- Calcium: 25.5mg
- Iron: 0.56mg
