The Best Easy Blueberry Scone Recipe (Flaky & Tender!)
Your Simple Ingredient List for the Perfect Scone. Buttery, tall, and tender blueberry scones made with ice-cold butter for irresistible flaky layers—ready in about 35 minutes.
Equipment
- Large Mixing Bowl
- Whisk
- Pastry blender or 2 knives
- Rubber spatula or fork
- Bench scraper or large knife
- Baking Sheet
- Parchment Paper
- Cooling Rack
- Pastry brush (optional)
Ingredients
The Dry Foundation
- 2 cups all-purpose flour primary structure; whisk before measuring
- 1/4 cup granulated sugar gentle sweetness
- 1 Tbsp baking powder powerhouse leavening
- 1/2 tsp salt balances flavor
The Flaky Secret
- 1/2 cup cold unsalted butter, cubed must be ice cold
The Fruity Star
- 1 cup fresh blueberries fold gently
The Wet Ingredients
- 1/2 cup heavy cream rich moisture
- 1 large egg binds dough
- 1 tsp vanilla extract warm aroma
The Finishing Touch
- coarse sugar (optional) for crunchy tops
Instructions
- Preheat & prep: Heat oven to 400°F (200°C). Line a large baking sheet with parchment. In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in butter: Add ice-cold, cubed butter. Using a pastry blender, 2 knives, or fingertips, cut in quickly until the mixture resembles coarse crumbs with pea-size bits of butter.
- Add blueberries & wet mix: Fold blueberries into the flour mixture. In a small bowl whisk cream, egg, and vanilla; add to dry and stir just until a soft, slightly sticky dough forms. Do not overmix.
- Shape & cut: Turn dough onto a lightly floured surface. Gently bring together and pat into a 1-inch (2.5 cm) thick circle. Cut into 8 wedges (or use a 2.5-inch cutter for rounds).
- Finish & bake: Transfer to the sheet, spacing apart. Brush tops with a little cream (optional) and sprinkle with coarse sugar. Bake 15–20 minutes until tall, set, and golden at the edges.
- Cool & enjoy: Let cool a few minutes on the sheet, then move to a rack. Best served warm.
Notes
Flaky layers 101: Keep everything cold. Work fast with the butter, avoid overmixing, and let visible butter bits remain—they steam in the oven for lift and layers.