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Fluffy Blueberry Scones

Delight in the buttery richness and sweet burst of fresh blueberries with these crispy on the outside, soft on the inside scones—a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh blueberries
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Stir until well blended.
  3. Add the cold, cubed butter to the dry mixture and mix until it resembles coarse crumbs.
  4. Gently fold in the blueberries, being careful not to mash them.
  5. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients and mix until just combined, avoiding overmixing.
  7. Turn the dough out onto a floured surface, knead gently a couple of times, and pat it into a circle about 1 inch thick.
  8. Use a knife or bench scraper to cut the dough into 8 equal wedges and place them on a lined baking sheet.
  9. Bake for 15-20 minutes or until golden brown.
  10. Allow to cool for a few minutes before serving warm.

Notes

For best results, chill your butter and use fresh blueberries. Store leftovers in an airtight container for up to 2 days at room temperature or a week in the refrigerator. Freeze unbaked scones for up to 2 months.