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Best Blueberry Scones

4

30 min

Best Blueberry Scones

Best Blueberry Scones Photo 1

Time

30 min

Serving

10 persons

Calories

299

Rating

4.00★ (15)

Cuisine

Author: Victoria Buriak
I make this blueberry scone recipe for my daughter who loves blueberries. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.

Ingredients

  • all-purpose flour: 3 cups
  • white sugar: 0.5 cup
  • baking powder: 3 tsp
  • baking soda: 0.25 tsp
  • salt: 0.5 tsp
  • butter: 0.5 cup
  • whole milk: 0.66667 cup
  • eggs: 2 piece (beaten, divided)
  • dash vanilla extract: 1 piece
  • frozen blueberries: 1 cup
  • white sugar: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
    Best Blueberry Scones Photo 2
  2. Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
    Best Blueberry Scones Photo 3
  3. Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
    Best Blueberry Scones Photo 4
  4. Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
    Best Blueberry Scones Photo 5
  5. Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
    Best Blueberry Scones Photo 6
  6. Bake in the preheated oven until golden brown, 15 to 20 minutes.
    Best Blueberry Scones Photo 7

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