Fresh Blueberry Scones

The fresh blueberries are the star of this breakfast treat.  These scones are light and soft in texture but overly sweet.  Sometimes I also like to brush the tops with milk and drizzle coarse sugar on top before baking for some extra sweetness and crunch.  Either way these scones are delicious :)

Keep in mind that the dough for these scones is very sticky but don't overwork the dough by kneading too much flour into it.  Dusting your cutting board and hands with flour is enough.  Otherwise you'll get the dreaded hockey puck scone with a tough texture! 

Fresh Blueberry Scones
  • 2 c. flour plus 2 tablespoons (and another 1 tablespoon to coat the blueberries)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 6 tablespoons butter chilled, (plus 1/2 tablespoon cubed to put on top of the scones before baking)
  • 1 tablespoon vanilla
  • 1 cup half and half, chilled
  • 2/3 cup fresh blueberries (if my blueberries are large in size I increase to 1 cup)

  1. Preheat oven to 425 degrees and line a baking sheet with parchment.
  2. In small bowl combine fresh or frozen blueberries and 1 tablespoon flour and toss to combine. Place blueberry mixture into freezer.
  3. In large bowl, combine flour, baking powder, sugar and salt.
  4. Take butter out of fridge, cut into chunks and add to flour mixture. Cut butter into flour until pea sized or smaller. Add vanilla and half and half and mix in with a spoon until just barely incorporated.
  5. Take blueberries out of fridge and knead into mixture until mixture forms a ball of sticky dough. Turn dough out onto floured surface and pat down into rough 9-10 inch circle. Cut into 8 triangles and place triangles onto prepared baking sheet at least an inch apart.
  6. Take 1/2 tablespoon butter and cut into 8 small pieces. Place one small piece of butter on top of each scone. Place in oven and bake for 15 minutes. Let cool and enjoy!

Recipe Adapted From: Good Things Catered


Popular Posts