These blueberry scones are buttery, moist and loaded with pockets of jammy blueberries. They are beautifully golden and crunchy on the outside and topped with a sweet vanilla glaze.
- 2 1/2 cups (315g) all-purpose flour, plus more for work surface and kneading
- 4 tbsp (50g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen blueberries (see notes below if using frozen)
- ½ cup (114g) cold unsalted butter, cubed
- ⅔ cup (167ml) cold buttermilk, plus more for brushing top of scones
- 1 large egg
- 1 tsp vanilla
- 1 cup (125g) powdered sugar
- 1/4 tsp vanilla extract
- 2–4 tbps milk or cream
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the blueberries. Set aside.
- In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
- Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn’t have to be smooth. Rough and shaggy is good.
- Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
- Brush the tops of the scones with more buttermilk and bake for 20-22 minutes or until golden brown. Remove from the oven and let cool for a few minutes before glazing.
- In a small bowl, whisk together the glaze ingredients, adding in 1 tablespoon of cream or milk at a time until you reach your desired consistency. Drizzle over scones.
Blueberry scones are best consumed the day of. Leftovers can be stored in an airtight container with a paper towel placed on top of the scones to prevent them from getting soggy. Store at room temperature for up to 2 days or in the fridge for up to 5 days.
Using frozen blueberries – When using frozen blueberries: do not thaw and bake the scones right away after resting in the fridge for 20 minutes. Do not make in advance.
How to freeze:
You can freeze them baked or unbaked. To freeze unbaked scones, place the wedges in the freezer until frozen solid, put them in a ziplock bag, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed. To freeze them after baking, let cool completely (do not glaze), place in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes. Glaze if desired.
- Category: breakfast, brunch
- Method: bake
- Cuisine: American
Keywords: blueberry scone recipe, best blueberry scones, easy blueberry scones