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Deliciously Flaky Blueberry Scones for Every Occasion

Blueberry Scones made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup fresh blueberries
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 egg beaten (for egg wash)
  • 1 tablespoon coarse sugar for topping, optional

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until evenly mixed.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.
  4. Gently fold in the fresh blueberries, being careful not to crush them.
  5. In a separate bowl, whisk together the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined, forming a dough.
  6. Turn the dough out onto a floured surface and knead it gently just a few times until it comes together. Pat the dough into a circle about 1-inch thick.
  7. Cut the circle into 8 wedges and place them on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar if desired.
  8. Bake in the preheated oven for 15-20 minutes or until the scones are golden brown on top.
  9. Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.