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Wild Blueberry Scones

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These bakery-style blueberry scones are soft, buttery, and bursting with juicy blueberries. They have a tender crumb, golden crisp tops, and are topped with a simple vanilla glaze.

Ingredients

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 cup (140g) fresh or frozen blueberries
  • 1/2 cup (120g) heavy cream, plus more for brushing
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry and mix just until combined; do not overmix.
  7. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle.
  8. Cut into 8 wedges and place on the prepared baking sheet.
  9. Brush the tops with cream and bake for 20–25 minutes, or until golden brown.
  10. Let cool, then drizzle with vanilla glaze if desired.

Notes

  • Use frozen blueberries straight from the freezer to prevent excess bleeding.
  • Don’t overmix the dough to keep scones tender.
  • Optional: Chill shaped scones for 15 minutes before baking for cleaner edges.

Nutrition

Find it online: https://yumfamilyrecipes.com/wild-blueberry-scones/