Description
These Easy Blueberry Scones are tender, buttery, and bursting with blueberries. Whether you use regular or gluten-free flour, you’ll get fluffy golden scones topped with a sweet vanilla glaze. They’re perfect for relaxed mornings, brunch spreads, or as a quick treat to brighten your day.
Ingredients
For the Scones:
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240 g (2 cups) all-purpose flour or gluten-free all-purpose flour
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67 g (1/3 cup) granulated sugar
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1/2 tsp salt
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1 tbsp baking powder
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113 g (1/2 cup or 1 stick) unsalted butter, grated and cold
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120 ml (1/2 cup) buttermilk or cream, plus more for brushing
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1 large egg
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2 tsp vanilla extract
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150 g (1 cup) fresh or frozen blueberries
For the Vanilla Glaze:
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120 g (1 cup) powdered sugar
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45 ml (3 tbsp) milk
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1/2 tsp vanilla extract
Instructions
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Preheat oven to 200°C (400°F) and prepare a baking sheet.
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In a large bowl, whisk flour, sugar, salt, and baking powder.
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Grate in cold butter and mix until crumbly.
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Whisk egg, buttermilk (or cream), and vanilla in a separate bowl.
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Add wet mixture and blueberries to dry ingredients. Stir gently to combine.
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Shape into an 8-inch circle, 3/4 inch thick. Brush with buttermilk and sprinkle sugar.
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Cut into 8 wedges and place on baking sheet.
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Chill 15–30 minutes.
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Bake for 20–25 minutes or until golden. Let cool.
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Mix the glaze ingredients and drizzle them over the scones before serving.
Notes
Use cold butter for flakiness.
Frozen blueberries reduce dough staining.
Don’t overmix—handle dough gently.
For gluten-free, use a blend with xanthan gum or add 1/2 tsp.
Glaze once scones are mostly cooled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American