Blueberry Scones are great with tea or coffee, tender crumbs from the inside and golden beautiful from the outside. Get your blueberries and make some scones today!
Course Breakfast, Dessert and breakfast
Keyword blueberry scones
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 6people
Calories 280kcal
Author Muna Kenny
Ingredients
1cupall-purpose flour
¼cupchilled butter
½tablespoonbaking powder
Pinchof salt
2tablespoonsugar + extra to sprinkle over the scone
½cupfresh blueberries or frozen
¼cupmilkyou may need an extra tablespoon
¼teaspoonvanilla
Milk for brushing the scones
Instructions
Preheat oven to 350F/180C. Line a baking sheet with parchment paper or dust it with flour.
In a bowl, sift flour, sugar, salt, and baking powder.
Add vanilla and butter, mix with 2 forks or a pastry cutter until it looks like breadcrumbs. My trick is to stab the flour and butter with a whisk; this works nicely too.
Add the milk and fold gently.
Add the blueberries to the dough and fold gently. Do not over mix.
Dust your hands with flour and shape the dough to a ¾-inch-high disk.
Flour the sharp edge of a knife and cut the dough into 8 equal size slices.
Brush the scones with milk and sprinkle sugar on top.
Bake for 15 – 20 minutes or until golden. Remove from oven and allow to cool completely on a cooling rack.
Notes
This post was originally published in 2012 and is updated with new text and images.