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Cooking & Baking
Easy Blueberry Scones Recipe – Fluffy, Buttery, and Bursting with Berries
There’s nothing quite like the comforting aroma of freshly baked blueberry scones wafting through the kitchen. Perfectly tender, buttery, and studded with juicy blueberries, these homemade scones strike the balance between a flaky pastry and a soft, cake-like treat. Whether you’re making them for a cozy weekend breakfast, an afternoon tea, or a sweet addition to brunch, this easy blueberry scone recipe is sure to become a family favorite.
Why You’ll Love This Scones
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Quick & easy: Ready in just 35 minutes with simple pantry staples.
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Perfect texture: Golden on the outside, soft and fluffy inside.
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Berry goodness: Bursting with fresh blueberries in every bite.
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Versatile treat: Great for breakfast, brunch, or an on-the-go snack.
Blueberry Scones Recipe
Guiseppe
12
15 minutes
20 minutes
160
British-American
Breakfast
These classic blueberry scones recipe are buttery, lightly sweetened, and packed with fresh blueberries. Made with simple ingredients like flour, butter, cream, and eggs, they come together quickly and bake into golden perfection. Serve them warm with butter, clotted cream, or a drizzle of honey for a bakery-style treat right at home.
Ingredients
- 2 cups All-Purpose Flour
- ¼ cup Brown Sugar (packed)
- 1 tbsp Baking Powder
- ¼ tsp Salt
- ¼ cup Butter (chilled unsalted, cut into small cubes)
- 1 cup Blueberries (fresh)
- ¾ cup Half-and-Half Cream
- 1 large Egg
Directions
- Preheat oven: Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
- Cut in butter: Using a pastry blender or two knives, cut cold butter into the flour mixture until it resembles coarse crumbs.
- Add blueberries: Gently fold in the blueberries.
- Make the dough: In a small bowl, whisk cream and egg. Slowly pour into the dry mixture, stirring with a spatula until a dough just forms. Do not overmix.
- Shape: Turn the dough onto a lightly floured surface. Knead 3–4 times, then divide in half. Shape each half into a 6-inch round disk.
- Slice: Place rounds on the baking sheet and cut each into 6 wedges (do not separate fully).
- Bake: Bake for 18–20 minutes, or until light golden brown. Serve warm.