Best Blueberry Scones

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.

Course Breakfast, brunch

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Chill Time 20

Total Time 55

Servings scones

Calories 293

Author Lily Ernst

Ingredients

Scones

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 (160ml) cold buttermilk plus more for brushing top of scones
1 large egg
1 tsp vanilla

Glaze

1 cup (125g) powdered sugar
1/4 tsp vanilla extract
2-4 Tbsp milk or cream

Instructions

In a large bowl, whisk together the flour, sugar, baking powder and salt.
2 1/2 cups (315g) all-purpose flour, 4 Tbsp (50g) granulated sugar, 1 Tbsp baking powder, 1/2 tsp 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.
½ cup (114g) cold unsalted butter, cubed, 1 1/2 cups fresh or frozen blueberries
In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
⅔ cup (160ml) cold buttermilk, 1 large egg, 1 tsp vanilla
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 (sprinkle more flour if needed as you're kneading). 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.
1 cup (125g) powdered sugar, 1/4 tsp vanilla extract, 2-4 Tbsp milk or cream

Notes

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.

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.

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