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Grab a cup of coffee or hot tea, these blueberry scones are buttery, moist, and anything but dry. They are best made with fresh blueberries and quality vanilla bean paste or extract. Bake up a batch today to celebrate the start of the warmer weather season.
We Love Moist Scones
Scones are often associated with stale feeling little bricks that are overly dry. I had to laugh at one of the more recent episodes from Curb Your Enthusiasm where there was a great scones debate.
I think we can all agree that team buttery, and moist is where it is at. No one wants to attempt to swallow stale sawdust scones.
Thankfully, this recipe is anything but that. In fact, it is based on my ever-so-popular Vanilla Bean Scones recipe on Sizzling Eats that has rave reviews and over 25,000 shares on social media!
Ingredients
To make these Blueberry Scones, you’ll need the following ingredients:
- 2 1/2cupsunbleached flour+1 tablespoon to flour your hands, work area, and pastry cutter.
- 1/4cupgranulated sugar+ 1 tablespoon reserved from sprinkling over the top of the scones before baking
- 1tbsp.baking powder
- 1/2tsp.salt
- 1largeegg
- 12tbspsunsalted buttercubed
- 1/2cupwhole milk
- 1tbsp.vanilla bean paste
- 1/2cupfresh blueberries
Glaze
- 1cuppowdered sugar
- 1tbspwhole milk
- 1/2tspvanilla bean paste
Recipe Tips
In my opinion, it is best to use fresh blueberries in this recipe. You can find some good sales at Aldi often where blueberries are sometimes $1. That is when I personally stock up for all things blueberry.
Use vanilla bean paste for a higher-quality vanilla flavor. Vanilla bean paste is loaded with real vanilla extract and vanilla beans that beautifully adorn the fluffy texture of these scones.
Printable Recipe
Follow the recipe below to make this delicious breakfast or dessert. This recipe yields 8 scones, but you can adjust the servings in the recipe card if you want to change it.
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3.64 from 119 votes
Blueberry Scones
Grab a cup of coffee or hot tea, theseblueberry sconesare buttery, moist, and anything but dry. They are best made with fresh blueberries and quality vanilla bean paste or extract. Bake up a batch today to celebrate the start of the warmer weather season.
Prep Time 7 minutes minutes
Cook Time 15 minutes minutes
Total Time 22 minutes minutes
Course Dessert
Cuisine American
Servings 8 scones
Calories 407cal
Author Amy Desrosiers
Cost $4
Equipment
baking sheet
pastry cutter
Ingredients
- 2 1/2 cups unbleached flour +1 tablespoon to flour your hands, work area, and pastry cutter.
- 1/4 cup granulated sugar + 1 tablespoon reserved from sprinkling over the top of the scones before baking
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 large egg
- 12 tbsps unsalted butter cubed
- 1/2 cup whole milk
- 1 tbsp. vanilla bean paste
- 1/2 cup fresh blueberries
Glaze
- 1 cup powdered sugar
- 1 tbsp whole milk
- 1/2 tsp vanilla bean paste
Instructions
Preheat oven to 425 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Prepare a lightly floured work area. Coat your pastry cutter in flour as well.
In a stand mixer, add the flour, salt, baking powder, and sugar. Combine using the whisk attachment.
Swap out the stand mixer attachment for the paddle one. Add the cubed butter, and mix until the dough forms tiny balls.
In a separate bowl, whisk the egg, vanilla, milk, and then add it to the stand mixer.
Combine over low-medium speed. The dough should come together and form a ball.
Remove bowl from the stand mixer and fold in the blueberries by hand.
Transfer dough to your floured work area.
Shape the dough into a 1″ thick circle. My circle was about 7 inches in diameter.
Using your pastry cutter, divide dough into 8 pieces. You can spread them out from the circle slightly so they do not stick to one another.
Bake for 12-14 mins or until golden brown edges form.
Glaze
Whisk together the bean paste, sugar, and milk until thick and creamy.
Pour over baked scones.
Enjoy warm!
Notes
Nutritional values are meant to be a guide and may differ.
*You can make these simply vanilla bean scones by omitting the blueberries.
These last for up to 24 hours, but are truly best warm.
You can freeze these after they are baked and cooled. I do not recommend icing them before freezing. You can always whip up a batch of icing once they are defrosted.
A quick 30-45 seconds in the microwave can help warm them up.
Nutrition
Serving: 1g | Calories: 407cal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 133mg | Potassium: 258mg | Fiber: 1g | Sugar: 24g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg
More blueberry desserts
Have extra fresh blueberries? Try these tasty desserts and snacks you can make with your extra blueberries.
Blueberry Compote- perfect for waffles and pancakes.
Blueberry Yogurt Muffins– Extra moist thanks to the Greek yogurt in them.
Lemon Blueberry Bundt Cake– A delicious summery pound cake baked in a bundt pan.
Blueberry Nutmeg Muffins – A delicious muffin recipe with a fun hint of spice.
About Amy Desrosiers
Hi! I am Amy! I am a former teacher, fueled by coffee, and cheese. I love photography and always have a camera handy! I might be a little obsessed with cute photography props, and Rae Dunn, but all is good! Welcome to my site! I hope you find an easy to make recipe, or product you might also love!
