The Best Blueberry Scones

Diane Hopson Smith


This is the "Cafe Louisa's Blueberry Scone" recipe. The Cafe Louisa is located in my home town, Montgomery, AL. Before I retired, several of my co-workers and I would go to The Cafe Louisa just to have their blueberry scones. One day while we were there, they had a magazine on our table with a write up about the cafe and with their Blueberry Scone recipe in it. I made this several times for my fellow co-workers. This was a requested recipe. I retired in November 2010 and moved to GA. I brought this wonderful recipe with me. Everything optional are my tweaks to the recipe. Enjoy!


★★★★★ 1 vote

15 Min
35 Min


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3 c
all purpose flour
1/3 c
1/4 c
non fat dry milk
3/4 tsp
1 Tbsp
orange zest, fresh (optional)
4 oz
butter, cold (very cold), diced
1 tsp
vanilla extract
1 Tbsp
baking powder
1 c
half and half (i have used 1/2 cup 2% milk with 1/2 cup heavy cream)
1 c


1/4 c
heavy cream
coarse sugar (optional)

How to Make The Best Blueberry Scones


  • 1Preheat oven to 350 degrees.
  • 2NOTE: The first thing I do is to dice the butter and then I put it in the freezer while I prepare the other ingredients. I was told at the Cafe Louisa that this is the trick to a nice flakey scone.
  • 3Combine the flour, sugar, dry milk, salt and baking powder in a bowl; add orange zest if desired.
  • 4Cut diced butter into dry ingredients.
  • 5Whisk together the eggs, vanilla and half and half; add to dry ingredients.

    Fold in blueberries. Work with hands to keep from crushing the blueberries.

    Pat into round pan; cut into six wedges; egg-wash.

    NOTE: I sprinkle a surface with flour and pat dough into a 9 to 10-inch circle and cut into 6 to 8 wedges. If you cut 6 wedges, they will be very large wedges.

    Bake for approximately 35 minutes.
  • 6EGG WASH: Whisk together egg and cream and brush on top of scones. Sprinkle with sugar if desired

Printable Recipe Card

About The Best Blueberry Scones

Main Ingredient: Flour
Regional Style: American

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