My daughter loves blueberries, so I bake these scones for her. She loves warm morning treats, so I frequently freeze the leftovers and reheat them in the toaster oven.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 10 scones |
Ingredients
- 3 cups all-purpose flour
- 1/2 cup white sugar
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 2/3 cup whole milk
- 2 eggs, beaten, divided
- 1 dash vanilla extract
- 1 cup frozen blueberries
- 2 tablespoons white sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
- Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
- Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
- Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts
| Calories | 299 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 381 mg |
| Sugars | 15 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe is incorrect and does not work as written. It’s far too dry.
Best scones ever. Not hard and crusty like some scones. Perfect sweetness. Cooking time was 20 instead of 15. The only change I did was to double the frozen blueberries. Even better.
Wow! Really easy and really tasty, this one is definitely a winner! I ended up adding lemon zest like another reviewer suggested and it really brightened the flavors and made these addicting to eat. The other major change I did was using oat milk instead of whole milk, and they turned out delicious! Absolutely will make these again.
This was a very easy recipe for scones and they turned out pretty good. Mine came out a little on the dry side, but I could have overmixed. I reduced the sugar sprinkle on top by half but next time I will use the full amount! Thanks for sharing your recipe! Also, I yielded 12 large scones!
Although the recipe is easy and makes a wonderful scone to serve with your coffee, the recipe needed additional moisture. The mixture was very dry. I added more milk and it worked out fine.
I forgot to add that I used Stevia instead of white sugar except for sprinkling it on the tops before baking.
These are excellent! I followed the recipe exactly except I used fresh blueberries instead of frozen. Worked perfectly! Yum!! As my wife said, these are “evil good”. 🙂
Delicious and easy to do! I was looking for a scone recipe that didn’t require half n half, sour cream or cream…because I didn’t have any at the time. I made 9 large scones. The batter did seem a bit dry so I added just a little more milk than called for but other than that…I will make again!
Really simple really delicious! Loved this recipe I’ll definitely be making it again!!
Excellent and easy to make. I made 9 scones and they were a big hit on a sunny Saturday morning.
Really like this recipe. It is very simple and straight forward. I’ve made it twice now, and these scones are excellent. I use fresh blueberries instead of frozen, and they turn out great. Instead of making 10 scones I make 8 in a batch. I think next time though I might use slightly less than a cup of blueberries. It seemed like there was a ton of blueberries in there for a cup. We’ll see. But great recipe!
These are easy to make with ingredients readily available in my kitchen. Exactly the size, taste and texture I was looking for. Very tasty! I didnt change a thing except I used fresh blueberries instead of frozen.
They turned out amazing! We added some lemon juice and lemon zest for some lemon flavor and it made them extra good.