Description
These classic bakery-style blueberry scones are buttery, tender, and bursting with juicy blueberries, finished with a simple vanilla glaze—perfect for breakfast or tea time.
Ingredients
2¾ cups (330 g) all-purpose flour
½ tsp salt
1 Tbsp baking powder
½ cup granulated sugar
¼ tsp ground nutmeg
½ tsp ground cinnamon
½ cup (113 g) cold unsalted butter, cubed
1 large egg
¾ cup heavy cream
1 Tbsp vanilla extract
1¼ cups fresh or frozen blueberries (do not thaw)
1 large egg + 1 tsp water (egg wash)
2 Tbsp sparkling sugar (optional)
1 cup confectioners’ sugar, sifted
2 Tbsp milk
1 tsp vanilla extract
⅛ tsp salt (optional)
Instructions
- Preheat oven to 425 °F and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, salt, baking powder, sugar, nutmeg, and cinnamon.
- Cut in the cold butter until mixture resembles coarse crumbs.
- Whisk egg, cream, and vanilla in a cup; pour into dry ingredients. Add blueberries and stir gently until just combined.
- Turn dough onto a floured surface, knead briefly, and shape into an 8-inch disc.
- Cut into 8 wedges and transfer to the baking sheet. Brush with egg wash and sprinkle with sparkling sugar if using.
- Bake 20–22 minutes until golden. Let cool for 5 minutes.
- Mix glaze ingredients until smooth. Drizzle over warm scones and serve.
Notes
- Use frozen berries straight from the freezer to prevent juice bleed.
- Add lemon zest for a citrusy flavor boost.
- Resist overmixing dough—shaggy is good.
- Shape and freeze unbaked wedges for future use.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 15g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
