Blueberry Scones

Scones are frequently connected with stale inclination little blocks that are excessively dry. I needed to giggle at one of the later scenes from Curb Your Enthusiasm where there was an incredible scones banter.

I figure we would all be able to concur that group rich, and clammy is the place it is at. Nobody needs to endeavor to swallow stale sawdust scones.

Fortunately, this formula is definitely not that. Indeed, it is dependent on my famous Vanilla Bean Scones formula on Sizzling Eats that has rave Pinterest audits. Everybody that has made them has sent pictures and supplements of exactly how great they really are.

Blueberry Scones

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Recipe by savvysavingcoupleCourse: DessertCuisine: AmericanDifficulty: Easy


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Cooking time


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Blueberry scones are a quick and easy breakfast pastry recipe. Since there’s no yeast, they go from the mixing bowl to the oven relatively quickly.


  • 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 :
  • 1/2 cup powdered sugar

  • 1 tbsp whole milk

  • 1/2 tsp vanilla bean paste


  • 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!


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