Blueberry Scones Recipe
Easy blueberry scones recipe Glutenfree option Quick breakfast simple baking
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free blend)
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently stir in the heavy cream and vanilla extract until just combined. Do not overmix.
- Fold in the blueberries and lemon zest (if using).
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a biscuit cutter or knife to cut out the scones. Place them on the prepared baking sheet.
- Brush the tops of the scones with cream.
- Bake for 15-20 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
Easy blueberry scones that are incredibly delicious and super simple to make, even if you’re new to baking. This recipe is gluten-free adaptable.