Blueberry Scones

Lisa Foote


This recipe makes delicious fresh blueberry scones. They are light and fluffy. You can top them with a simple powdered sugar glaze of you like a sweet topping!


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20 Min
15 Min


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  • 1 1/2 c
    all purpose flour
  • 1/2 tsp
  • 1 Tbsp
    baking powder
  • 1/4 c
  • 1
  • 3/4 c
    heavy whipping cream
  • 1/2 tsp
  • 3/4 c
    fresh blueberries, rinsed and dried
  • 3 Tbsp
    turbinado sugar or sugar in the raw for topping
  • 1/4 c
    warm water, use this to lightly brush the tops of the scones before you sprinkle scones with sugar and bake

  • 1/2 c
    powdered sugar
  • 2-3 Tbsp
    milk, as needed for thickness desired

How to Make Blueberry Scones


  1. Preheat oven to 425 degrees. Line baking sheet with foil and grease with baking spray; set aside.
  2. In a large mixing bowl, whisk together flour, salt and baking powder. Stir in sugar. In a separate bowl, whisk together eggs, cream, and vanilla; mix until thoroughly combined.
    Stir cream mixture into flour mixture and mix only until combined. Do not over-mix. Carefully fold in the blueberries.
  3. Flour your work area and turn out the dough.
    Sprinkle dough with more flour.
    Divide dough into 2 portions.
    Pat down each portion of dough to about a 6-inch round.
    Place on previously prepared baking sheet.
    Cut each round of dough into thirds or quarters.(size depends on your preference for scone size)
  4. place each scone on the prepared baking sheet. Brush with a SMALL amount of warm water and sprinkle with Turbinado sugar. Bake in center of the oven for 11 to 15 minutes, or until golden brown.
  5. If you prefer a glaze, mix the powdered sugar and milk, adding milk slowly to obtain the desired thickness. Drizzle over cooled scones.

Printable Recipe Card

About Blueberry Scones

Main Ingredient: Flour
Regional Style: English

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