Blueberry Scones

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I had never eaten a scone before, but I had always wanted to try one. There was something so elegant about them, and everyone always seemed to rave about how delicious they were. Still, I couldn’t help but think they looked a little dry!

Since I love baking, I decided it was finally time to make my own blueberry scones. It was my first time making them, so I honestly wasn’t sure what to expect. I just hoped they would turn out good enough to eat.

Then came the first few bites — and wow, my husband and I were both surprised. They were buttery, soft, tender, and absolutely delicious!

Needless to say, I’m officially a scone fan. These blueberry scones are such a treat and definitely a recipe worth baking once…or twice!

🧑‍🍳 Chef’s Notes: Before You Start

• Keep everything cold Cold butter = flaky layers. If the dough warms up, pop it in the fridge for 10 minutes.
• Don’t overmix = Scone dough should look a little shaggy. Overmixing makes them tough.
• Use fresh or frozen blueberries = I love using fresh, but frozen will work too.
• Pat, don’t roll = Gently pat the dough into shape instead of rolling it out. It keeps the texture tender.
• Add a lemon glaze if you want extra brightness = Lemon + blueberry is always a win.

For the Scones:

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 12 tbsp cold salted butter grated
• 1 cup + 2 Tablespoons buttermilk
• 1 tsp vanilla bean paste
• 1 egg
• 1-1/4 cup fresh blueberries

For the Cobbler Crumble:

• 1 tbsp melted salted butter
• 4 tbsp all purpose flour
• 5 tbsp dark brown sugar

For the Vanilla Bean Glaze:

• ½ cup powdered sugar
• ½ tsp vanilla bean paste
• 1-2 tbsp milk or heavy cream depending on desired consistency

Instructions

For the scones:

• Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder, and 2 tbsp granulated sugar.
• With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a mealy texture.
• In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined, then add the 2 tbsp buttermilk.
• Fold in 1-1/4 cups blueberries; you want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry. Spread into a circle onto a baking sheet and cut into serving sizes, the same way you would a pizza.
• Top with cobbler crumble (see directions below) and bake at 350 degrees F for 32 minutes or until lightly golden on edges.

For the Cobbler Crumble:

• To prepare the crumble, add 1 tbsp melted butter, 4 tbsp flour and 5 tbsp dark brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.

For the Vanilla Bean Glaze:

• In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk or cream. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes

I’d love to hear if you tried these! Did you make any swaps, or keep it exactly as written? And how do you prefer it – warmed up, cooled, extra glaze? Let me know in the comments, I always love hearing how these turn out in your kitchen.

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