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Blueberry Scones


  • 2 cups all-purpose flour
  • cup granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup (1 stick) unsalted butter, grated and very cold or frozen
  • ½ cup buttermilk or heavy cream plus more for brushing on top
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen blueberries

Optional Toppings

  • powdered sugar glaze see recipe in Notes
  • cinnamon sugar mix see recipe in Notes
  • coarse sugar


  • In a large bowl, whisk together flour, sugar, salt and baking powder
  • Using a pastry blender or your hands, cut in butter until mixture is crumbly
  • In a small bowl, whisk together eggs, buttermilk or cream, and vanilla extract
  • Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and mixture is well combined and holds together
  • Sprinkle a small amount of flour onto parchment paper or counter
  • Press dough into 8 inch circle, about ¾ inch thick
  • Brush top with additional buttermilk or cream
  • Sprinkle with cinnamon sugar mixture or coarse sugar, if desired
  • Using a sharp knife, cut circle into 8 wedges, pizza-style
  • Divide triangles and place on baking sheet lined with parchment paper or silicone mat, leaving enough space for the scones to expand when cooked
  • Place in refrigerator for 15-30 minutes
  • Preheat oven to 400 degrees F
  • Bake for 20-25 minutes or until golden brown
  • Remove from oven and cool slightly
  • Add powdered sugar glaze, if desired
  • Serve warm or at room temperature
  • Store leftovers in airtight container at room temperature


Topping Options:
Drizzle of Powdered Sugar Glaze - 1 cup powdered sugar and 1 tsp milk stirred together until smooth. Add more milk or more powdered to reach the desired consistency.
Sprinkle of Cinnamon and Sugar mixture - 1 tsp cinnamon and 3 tsp granulated sugar stirred or shaken together until well mixed
Sprinkle of Coarse Sugar