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Blueberry Scones

Blueberry Scones

Main ingredient


Cook time

40 Minutes

Serving size



  • 2½ cup (11.25 oz.) all-purpose unbleached flour
  • ¼ cup granulated sugar, plus additional for sprinkling on tops of scones
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter, cut into small cubes
  • ¾ cup frozen or fresh blueberries
  • 1 cup heavy cream, plus additional for brushing on tops of scones
  • 1 large egg
  • 1½ teaspoon pure vanilla extract

Recipe Preparation

  1. In a food processor (chopping blade), place the dry ingredients and pulse to combine.
  2. Add the butter, and pulse about 10 times – some small pieces of butter should be re-tained.
  3. Gently toss the blueberries into the flour mixture.
  4. In a large measuring cup, place the heavy cream, egg and vanilla. Mix well. Pour into the flour mixture.
  5. With a fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion.
  6. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream (1 teaspoon at a time) until the dough comes together.
  7. Transfer the dough ball to a floured board. Gently pat into a 6” or 7” circle. With a pas-try scraper or large chef’s knife, cut into 8 triangles.
  8. Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
  9. Preheat oven to 425°F – if from frozen, 400°F.
  10. Place scones on a parchment-lined sheet pan, about 1” apart. Brush with cream and sprinkle with sugar.
  11. Bake for 20 to 25 minutes, turning the pan halfway through. (They are done when a wooden skewer comes out clean – if from frozen, will likely need an extra 5 minutes of baking.)
  12. Allow to rest for 5 minutes on the baking sheet before serving or transferring to a cool-ing rack.

Instruction Notes

Try these options for a different flavor: Option 1: replace the blueberries with raspberries and add ½ cup white chocolate chips. Add ½ teaspoon almond extract with the vanilla in the scones. Also add a drop or 2 of almond extract to the glaze. Option 2: chopped frozen tart cherries in place of the blueberries. Almond extract works well. Sprinkle with sliced almonds or add slivered almonds to the batter. Option 3: craisins and orange zest. Option 4: mini chocolate chips and raspberries. Option 5: white chocolate chips and macadamia nuts. Option 6: add 1 tablespoon of crushed organic lavender (fresh or dried) when you add the blueberries to the flour. Sprinkle a few lavender buds on top of the scones.

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