Description
Picture this: a crisp morning, hot coffee in hand, and the scent of fresh, buttery scones swirling from your oven. These blueberry beauties are golden, tender, and bursting with fruit—just like the ones from your favorite seaside bakery. Inspired by a summer job, a flour-covered apron, and a runaway bucket of berries, this recipe proves that scone magic is only a mixing bowl away. Let’s turn your kitchen into a cozy café, one delicious bite at a time.
Ingredients
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2 cups all-purpose flour
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⅓ cup sugar
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2½ tsp baking powder
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½ tsp salt
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½ cup cold unsalted butter, cubed
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1 cup blueberries (fresh or frozen)
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½ cup heavy cream (plus extra for brushing)
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1 large egg
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1 tsp vanilla extract
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Optional: coarse sugar for topping
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Whisk together flour, sugar, baking powder, and salt in a large bowl.
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Cut in butter using fingers or a pastry cutter until the mixture looks like coarse crumbs.
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Fold in blueberries gently.
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In another bowl, whisk cream, egg, and vanilla. Add to dry ingredients and stir just until combined—don’t overmix!
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Turn dough onto a floured surface. Pat into a 1-inch thick circle and cut into 8 wedges.
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Transfer to baking sheet. Brush tops with cream and sprinkle with sugar.
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Bake 18–22 minutes, until golden. Cool 5 minutes before serving.
Notes
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Keep butter and cream cold for flakier texture.
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Handle the dough lightly—less mixing = more tenderness.
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For extra flair, add 1 tbsp lemon zest or a vanilla glaze drizzle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280 Per Scone
- Sugar: 10g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g