Perfect Blueberry Scones Recipe

Before we get too carried away, let's start with the classic scone, the elegant aunt of the scone family—the blueberry scone. This blueberry scones recipe has just the right taste—not too sweet, not too terribly boring. It's moist, flaky, crumbly and chewy. Like I said, the perfect scone!

Course Breakfast

Cuisine American

Keyword classic recipe, easy breakfast recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings scones

Calories 268kcal

Author Abbey Rodriguez

Ingredients

2 cups flour
3 tablespoons sugar plus some for dusting
1 tablespoon baking powder
1 teaspoon salt
1 stick cold butter
1 cup fresh or frozen blueberries
⅓ cup whole milk
2 large eggs

Instructions

Preheat oven to 400°F.
Sift together the flour, sugar, baking powder and salt in a large mixing bowl. Use a knife or pastry cutter to cut the cold butter into small squares, about the size of a pea. Mix in the butter with a fork until it is well blended.
Whisk the milk and eggs in a separate bowl until light and fluffy. Pour in the mixture into the flour and continue mixing with a fork until the dough forms. Fold in blueberries. On a lightly floured surface, knead the the dough a couple of time so the blueberries mix in. Be sure not to overmix or knead, as it will make the scones tough and dry. Mold the dough into a 6 inch square, that is about 1 ½ inches tall. Cut it into 4 squares with a knife or pizza cutter, then make a diagonal cut in each square to make the traditional scone triangle.
Place scones on a baking sheet lined with parchment paper, and bake on 400°F for 20 minutes.

Nutrition