Description
Crisp on the outside and tender on the inside, these blueberry scones feature a buttery flaky crust and juicy berries. Perfect for breakfast or special occasions, they are easy to make with simple ingredients and customizable for any season.
Ingredients
2 cups all-purpose flour
¼ cup cane sugar (or coconut sugar)
2 teaspoons baking powder
½ teaspoon sea salt
½ cup unsalted butter, frozen and grater-prepped
1 cup fresh blueberries
¾ cup buttermilk
1 egg (optional, for richness)
1 teaspoon vanilla extract (optional)
¼ teaspoon lemon zest (optional)
Instructions
Preheat oven to 400°F (200°C). In a large bowl, combine flour, sugar, baking powder, and salt.
Grate the frozen butter over the dry ingredients until coarse crumbs form.
Stir in blueberries gently to avoid breaking them.
In a separate bowl, mix buttermilk, egg (if using), vanilla extract, and lemon zest. Pour into the dry ingredients.
Fold until just combined (dough will be slightly sticky).
Turn dough onto a floured surface, shape into a circle ¾-inch thick, and cut into 8 wedges.
Transfer to a baking sheet, brush with buttermilk for extra browning (optional), and bake for 22–25 minutes until golden.
Notes
Use frozen blueberries if fresh are unavailable
Chill dough for 10 minutes before shaping for even rise
Swap vanilla for orange zest or add a simple glaze for variation
Store in an airtight container at room temperature for up to 2 days
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg