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This scone recipe is one of the easiest you will ever make! Tender blueberry scones, overflowing with plump, juicy blueberries and sweet sugar glaze.
Creating the perfect scone recipe
I love scones, so I set out to come up with an all-purpose, easy scone recipe.
The thing is, scones have a unique texture. They shouldn’t be too fluffy, nor too dense. As a result, it can be difficult to develop the perfect scone recipe from scratch.
Many trials later, I think this recipe is perfection.
I do have a lot of scone recipes on this site already. Everything from brown sugar to grapefruit, and even maple bacon scones!
One benefit of this blueberry scone recipe, though, is its versatility. As a result, you can use it to make scones with any type of fruit or add-ins that you like!
Blueberry scone recipe
This time, I’m using the scone recipe to make blueberry scones. Let me tell you, they are wonderful!
They’re delicious as a breakfast treat, a snack with afternoon tea, or even a quick dessert.
If you don’t want them plain, there are a couple of options. You can top them with a sprinkle of turbinado sugar, or drizzle them with a sugar glaze.
The recipe is quick and easy to make, and the ingredients are ones you probably already have on hand.
Ingredients and substitutes
- All purpose flour – for gluten-free scones, you can use a gluten free 1:1 baking blend.
- Granulated sugar – to cut down on the sugar and calories, use a cup for cup sugar substitute, such as monk fruit sugar or erythritol.
- Baking powder
- Sea salt or kosher salt
- Very cold butter
- Half and half – whole milk or heavy cream work well too. Also, unsweetened non-dairy milk varieties such as almond milk or cashew milk will also work.
- Blueberries – fresh or frozen. If you opt to use frozen, leave them as is; don’t thaw them.
- Topping (optional): turbinado sugar, powdered sugar glaze, or even lemon glaze.
Powdered Sugar Glaze
To a small bowl, add 1 cup powdered sugar plus 2 tablespoons milk, then stir to combine.
To thicken glaze, add more powdered sugar. To thin the glaze, add more milk.
- Why didn’t my scones rise?
When you make this scone recipe, it is very important to chill ALL of the wet ingredients before you start forming the dough.
I suggest chilling the butter in the freezer. Then, when it is frozen, use a cheese grater to shred the butter.
After you roll the blueberry scones dough, transfer it onto a baking sheet. Then, pop the pan into the refrigerator for 10 to 20 minutes before baking.
- 2 cups All purpose flour - for gluten-free scones, you can use a gluten free 1:1 baking blend.
- 1/3 cup Granulated sugar - to cut down on the sugar and calories, use a cup for cup sugar substitute, such as monk fruit sugar or erythritol.
- 1 tbsp Baking powder
- 1/2 tsp sea salt or kosher salt
- 5 tbsp unsalted butter, very cold or frozen
- 1/2 cup Half and half - whole milk or heavy cream work well too. Also, unsweetened non-dairy milk varieties such as almond milk or cashew milk will also work.
- 1 cup Blueberries - fresh or frozen. If you opt to use frozen, leave them as is; don't thaw them.
- turbinado sugar, powdered sugar glaze*, or lemon glaze
- Preheat oven to 400 F. Line a baking sheet with a layer of parchment paper or a silicone baking mat.
In a medium bowl, combine flour, sugar, salt, and baking powder.
- Cut in butter with pastry blender or fork until crumbly.
- Stir in half and half and gently fold in blueberries.
- Transfer dough to a lightly floured surface. Roll dough into a 1-inch thick circle.
- Use a sharp chef's knife or a pizza cutter to slice dough into eight triangles.**
- Transfer dough triangles to prepared baking sheet and separate the triangles, leaving a little space between each one. Brush tops with a little half and half and sprinkle with turbinado sugar.
- Bake for 15 to 20 minutes, or until the edges are golden brown and the tops are firm. Remove the pan with the scones from the oven and allow them to cool on the pan for 5 minutes. Then, transfer the scones to a cooling rack to cool completely.
- Wait until the blueberry scones are completely cool before drizzling with sugar glaze or lemon glaze.
- *Powdered Sugar Glaze
To a small bowl, add 1 cup powdered sugar plus 2 tablespoons milk, then stir to combine. To thicken glaze, add more powdered sugar. To thin the glaze, add more milk.
- **Or divide dough in half and make two smaller circles. Cut into 6 triangles each. This makes a nice size for taking to a brunch potluck or if you are having a lot of other food