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–+ servings
Blueberry scones drizzled with glaze and piled into a basket lined with a white cloth napkin.

Blueberry Scones

Catherine
These blueberry scones have delicious crumbly edges and a soft, flaky center that is bursting with flavor. Skip the long lines and expensive prices at the bakery and enjoy fresh scones with your morning coffee or afternoon tea from the comfort of your home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings
Calories 326 kcal

Ingredients
 
 

  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter cold, cubed
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup Greek Yogurt vanilla flavored or plain
  • 1/2 teaspoon vanilla extract
  • 3/4 cup dried blueberries or fresh blueberries
  • 1 tablespoon milk for brushing the scones before baking
  • 1 tablespoon sugar sprinkled on top of scones before baking

Glaze (optional)

  • 1 1/2 cups confectioners sugar (icing sugar or powdered sugar)
  • 2 tablespoons milk (or lemon juice for a lemony flavor)

Instructions
 

  • Preheat oven to 400F and line a baking sheet with parchment paper.
  • In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly.
  • Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
  • In a small bowl, whisk the egg, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
  • Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the blueberries over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc. If you are using fresh blueberries, be gentle to avoid bursting the berries. (Note: If you feel like your dough is warming up and the butter is getting too warm, cover the discs in plastic food wrap and pop them in the fridge for a bit.)
  • Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15-20 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
  • If you wish to add the optional glaze, in a bowl, add the confectioners sugar and milk and stir until it forms the glaze. You can adjust the thickness of the glaze to your own liking by adding in a bit more sugar to make it thicker or more milk to make it thinner. Drizzle the glaze over the scones.

Notes

Note: The estimate for nutritional information does not include the optional glaze.
 

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 326kcalCarbohydrates: 46gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 55mgSodium: 342mgPotassium: 182mgFiber: 3gSugar: 18gVitamin A: 404IUCalcium: 126mgIron: 2mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword blueberries, dried blueberries, fresh blueberries, scones
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