Blueberry Scones Recipe
Ingredients (10–12 scones)
- 2½ cups (315 g) all-purpose flour
- ⅓ cup (65 g) sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (115 g) cold butter, cubed
- ¾ cup (180 ml) cold milk or buttermilk
- 1 tsp vanilla extract
- 1 cup (150 g) fresh or frozen blueberries
- Extra flour for dusting
- Powdered sugar (for topping)
Instructions
- Preheat oven to 200°C / 400°F. Line a baking tray with parchment.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add cold butter and rub it in with fingers until crumbly (pea-size pieces).
- Stir in milk and vanilla just until dough forms.
- Gently fold in blueberries (don’t overmix).
- Turn dough onto a floured surface.
Pat into a 2.5–3 cm (1 inch) thick rectangle. - Cut using a round cutter (or knife for squares).
- Place on tray close together (this helps them rise tall).
- Bake 15–18 minutes, until golden.
- Cool slightly, then dust with powdered sugar.
Tips for Perfect Results
Keep everything cold (butter & milk)
If using frozen blueberries, do not thaw
For extra richness: brush tops with cream before baking
Optional: add lemon zest for freshness