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Soft, flaky blueberry scones with a creamy vanilla glaze. The scones are crisp and crumbly outside with a moist, tender interior and buttery flavor, perfect for breakfast or an afternoon treat.

  • Total Time: 35 minutes
  • Yield: 8 scones 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • ⅓ 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, cold
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen blueberries
  • For the vanilla glaze:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk or water
  • 1½ teaspoons vanilla extract

Instructions

  1. Combine the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder.
  2. Work in the butter: Using a pastry blender or fingers, cut the grated, very cold or frozen butter into the dry ingredients until the mixture is crumbly and coated.
  3. Mix the wet ingredients: In a small bowl, whisk the egg, buttermilk or heavy cream, and vanilla extract together.
  4. Add the liquid ingredients and blueberries to the dry ingredients and stir gently until moistened and able to hold together in a ball.
  5. Shape the dough: On a floured surface or parchment paper, press the dough into an 8-inch circle about ¾ inch thick. Brush the top with additional buttermilk.
  6. Cut the dough into 8 wedges and place them on a baking sheet lined with parchment paper or a silicone mat, spaced to allow expansion.
  7. Chill the shaped scones in the refrigerator for 20 minutes while preheating the oven to 400°F (204°C).
  8. Bake the scones for 20 to 25 minutes or until golden brown. Remove and cool slightly.
  9. Prepare the glaze: In a small bowl, whisk the powdered sugar, milk or water (1 to 2 tablespoons), and vanilla extract until smooth.
  10. Drizzle the vanilla glaze generously over the warm scones.
  11. Serve warm or cool completely for storage.

Notes

Keep butter, buttermilk or heavy cream, and egg cold to maintain a flaky texture., Do not overwork the dough to avoid tough scones and breaking the blueberries., Chilling the shaped scones before baking helps them retain shape., Give scone wedges enough space to expand on the baking sheet., Freeze fresh blueberries before adding to the dough to prevent breaking apart., Scones can be stored in an airtight container at room temperature for up to 3 days; refrigeration is not recommended.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Cuisine: .

Nutrition

  • Serving Size: 1 scone
  • Calories: 345 calories per scone
  • Fat: 13 grams per scone
  • Carbohydrates: 51 grams per scone
  • Protein: 5 grams per scone