Blueberry Scones (Buttery, Fluffy, Bakery-Style)
These are classic scones—slightly crisp outside, soft and tender inside, with juicy blueberries in every bite.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter (cut into cubes)
- 1 cup fresh or frozen blueberries
- 3/4 cup cold milk or cream
- 1 tsp vanilla extract
- 1 tbsp lemon zest (optional, but great)
Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice or milk
Instructions
1. Prep oven
Preheat to 200°C (400°F) and line a baking tray.
2. Mix dry ingredients
Combine flour, sugar, baking powder, and salt.
3. Cut in butter
Add cold butter and rub it in with fingers or a pastry cutter until crumbly (like coarse crumbs).
4. Add blueberries
Gently fold in blueberries—don’t crush them.
5. Add liquid
Pour in milk/cream and vanilla. Mix just until dough comes together (don’t overmix).
6. Shape dough
Turn onto a floured surface, gently press into a circle about 2–3 cm thick.
Cut into 6–8 wedges.
7. Bake
Place on tray and bake for 15–20 minutes until golden.
8. Glaze (optional)
Mix powdered sugar with lemon juice and drizzle over cooled scones.
Tips for perfect scones
- Keep butter and milk cold → makes them flaky
- Don’t overwork dough → keeps them soft, not tough
- Frozen blueberries work best if fresh aren’t available (no thawing needed)
How to serve
- With tea or coffee
- With butter, cream, or jam
- Slightly warm = best texture