Description
Classic bakery-style blueberry scones with a flaky, buttery texture and bursts of juicy blueberries. Perfect for breakfast or brunch.
Ingredients
2 and 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, very cold and cubed
1 large egg
3/4 cup heavy cream
1 tablespoon vanilla extract
1 1/4 cups blueberries
Instructions
1. Preheat oven to 425°F and line baking sheet with parchment paper
2. Mix flour, sugar, baking powder, salt, cinnamon, and nutmeg
3. Cut in cold butter until mixture resembles coarse crumbs
4. Whisk egg, cream, and vanilla extract
5. Combine wet and dry ingredients gently
6. Fold in blueberries without overmixing
7. Shape dough into an 8-inch disc and cut into wedges
8. Brush with egg wash and sprinkle sugar
9. Bake for 20–22 minutes until golden brown
Notes
Use very cold butter for flaky texture
Do not overmix the dough
Use frozen blueberries without thawing
Serve warm for best flavor
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 14g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg