A delicious basic blueberry scone recipe!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 2 cups all-purpose flour
- ¼ cup packed brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup chilled unsalted butter, cut into pieces
- 1 cup fresh blueberries
- ¾ cup half-and-half cream
- 1 large egg
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine.
- Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form.
- Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don’t overwork the dough. Divide dough in half, then form each half into a 6-inch round. Transfer to an ungreased baking sheet and cut each round into 6 wedges.
- Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 211 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made exactly as directed, and they turned out very good! This was a quick, no-fuss recipe with a slightly sweet taste and a burst of blueberry goodness! I only wish I had some sugar crystals to sprinkle on top, and perhaps next time I’ll add a simple drizzle, nut I will be filing this recipe under my favorites! For those who fussed over cutting, it’s very simple when you use a very sharp knife that has been dipped in flour each time. I have made scones several times and while they can be messy, this task can be simplified using the sharp knife and flour.
This is a quick and easy recipe. My go to when I need to whip something up last minute and people are always impressed. They aren’t as dry as a traditional scone, probably due to the blueberries, so the kids like them too. I love adding lemon zest to the dough and use lemon icing. Comes out great in the air fryer too!
Absolutely delicious scones. First time I’ve tried them and they were so tender and flaky, just the right amount of sweetness. I used honey instead of sugar and it gave them a really lovely delicate honey flavor. Otherwise I followed the recipe as is and they are perfect.
Added vanilla and it was amazing, I used frozen blueberries and the dough turned out to wet.
Quick, straightforward, easy and delicious!
Too much soda. Next time I will cut the soda in half and use baking powder for the other half. The consistency is great!
I added a teaspoon of cinnamon.
This is an easy and tasty recipe. The blueberries are an amazing touch to these scones and are so enjoyable. Scones tend to have a sticky batter – but no problem. Cleans up quickly and is well worth it! Great treat this afternoon with coffee on this snowy winter afternoon. Thank you!
This is the second time I baked these- the first time I baked EXACTLY as directed… let’s just say trial and error. Here’s my adjustments. Very easy. Here’s what I did: Melted butter in measuring cup and folded it in with dry ingredients. Measured and added EVAPORATED milk and folded it in. Whisked egg and folded that in. All separately. I felt it much easier to manage. I didn’t flour a board. I sprayed a measuring cup( 1/4 cup) with baking spray and dropped each onto a parchment paper (obviously on the cooking tray). While these didn’t come out like the photo- they were delicious and VERY EASY to make. I also sprinkled the top with a pinch of sea salt.
These were easy BUT way too much flour it even overpowered the flavor of the blueberries .It took more than 20 min. For me to make ,All in all with an adjustment of the amount of flour in this recipe it would probably be good. And yes I grew up baking so I know what I’m saying.
These turned out great! I made a second batch with cheese instead of blueberries and used white sugar. So yummy!
This was a wonderful Blueberry Scone. However we like ours a little sweeter. Next time I would add 1/4 cup white sugar. Added some flour to my pastry sheet before putting the dough on to roll out. Also would sprinkle some raw sugar on top.
After reading the reviews, I cut the half-and-half down to 1/2 cup. Not too dry, and the blueberries added just enough sweetness.
I used heavy cream instead of half and half. They are tasty.
Great! Easy and I used up some peaches along with the blueberries.
I have never even had a scone before but I had some fresh blue berries that I wanted to use. First I read the reviews and made just a couple of changes. I added 1/4 cup of white sugar and instead of rolling and cutting, I dropped 12 portions on the cookie sheets. No other changes and they were wonderful. I’m glad I read other people’s reviews before making these.
I think this recipe is great, although the instructed ingredients only supplied 10 scones. Using fresh grapes, it is easy to pop them so be gentle when mixing and kneading. Overall, the scones turned out amazing and tasted even better than I expected.
Delicious! I used 1/2 cup of milk instead of 3/4 cup cream. Omitted extra salt. Slightly more blueberries. Dusted the tops with milk and sugar. Used drop method. Greased cookie sheet.
Made these for the second time today. The first time I followed the recipe exactly and ended up with wet batter that seemed very wrong. I’m glad I baked it because they were still delicious just not very sconey. Today I used 1/2 c of half and half and the the dough was much easier to manage and came out better, more crumbly.
I don’t understand why everybody hates this recipe I made it my self and it turned out beautiful! I hope more will understand what i am tasting right now…
Dry and tasteless. Needs a lot more sugar, cinnamon, anything to have any taste whatsoever.