Breakfast & Brunch

Blueberry Scones

Posted: December 8

Time: 1 hour

Yield: 8 servings

recipe image

Make your kitchen into a bakery with these Blueberry Scones! Each of these confections is moist on the inside with crispy edges, and packs all the delicious fruitiness of fresh blueberries. These scones can be served up for breakfast, brunch, or even high tea with a touch of clotted cream! Blueberry Scones are perfect for any occasion, and they’re easier to make than you think.


2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup heavy cream, plus 2 tablespoons for brushing
1 large egg
1 1/2 teaspoons pure vanilla extract
1 heaping cup blueberries, fresh
coarse sugar, for topping
Editor's Notes:

Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


Step 1

Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.

Step 2

Using a box grater, grate the frozen butter.

Step 3

Add the grated frozen butter to the flour mixture and combine using a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Try to keep the butter as cold as possible during this stage. Place the mixture in the refrigerator or freezer to firm the butter up if necessary.

Step 4

Whisk 1/2 cup of the heavy cream, the egg, and the vanilla extract together in a small bowl.

Step 5

Pour the wet ingredients mixture into the flour mixture and add the blueberries, mixing together well until a dough forms.

Step 6

Pour the dough onto the counter and form the dough into a ball. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add a tablespoon or two more of heavy cream.

Step 7

Flatten the ball down and cut it into 8 wedges with a sharp knife.

Step 8

Brush the scones with the remaining heavy cream and sprinkle with the coarse sugar.

Step 9

Place the scones on a plate or lined baking sheet and refrigerate for 15 minutes. This again to help firm up the butter.

Step 10

Preheat the oven to 400 degrees F.

Step 11

Line a large baking sheet with parchment paper.

Step 12

Arrange scones 2-3 inches apart on the prepared baking sheet.

Step 13

Bake until golden brown around the edges and lightly browned on top, about 22-25 minutes.

Step 14

Remove the scones from the oven and allow them to cool for a few minutes before serving.

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