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Blueberry Scones

Yields8 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Light, fluffy, moist fresh blueberry scones that just melt in your mouth. Easy to make with no complicated ingredients.

 2 cups All-purpose flour
 ½ cup Granulated sugar (I normally use a little lesser than half a cup)
 2 ½ tsp Baking powder
 ½ tsp Salt
 ½ cup Butter (Frozen)
 ½ cup Heavy cream
 1 Egg (at room temperature)
 1 tsp Vanilla essence
 11 ½ cups Fresh/frozen blueberries
1

Pre-heat the oven to 400 F and line the baking tray with parchment paper or a silicone mat.

2

In a large bowl, mix flour, sugar, baking powder and salt together. Take the butter out of the freezer and grate it. I usually use the grater with bigger holes, so that the butter pieces are not too small that they melt away at the slightest touch.

3

Use two spoons or a pastry cutter to blend the butter with the rest of the dry ingredients, till it looks like a coarse meal.

4

In a small bowl, mix the heavy cream, egg, and vanilla essence. Slowly pour it over the flour mix and gently bring it together with a rubber spatula. Remember not to over work the dough.

5

Gently fold in the blueberries. Pat your hands with flour and work the dough into a ball. Place it on the silicon mat and flatten it slowly into a 8" disc.

6

Cut into 8 wedges with a sharp knife. You can sprinkle some granulated sugar on top if you like.

7

Bake for about 20-25 mins. Keep a watch from the 20th minute. If it turns golden, it's done.

8

Cool for a few minutes, preferably on a windowsill, before serving.

Nutrition Facts

Servings 0