Blueberry Scones

Blueberry Scones
03 June 2024

Blueberry scones are coming out of the oven for tea time! These delicious scones are soft on the inside and crunchy on the outside. The harmony with the blueberries inside is enough to enchant anyone. Prepare the ingredients; now it's time for blueberry scones.

How many calories are in a portion of blueberry scones?

One portion of a blueberry muffin is 160 calories.

Prep Time : 30 mins
Cook time : 15 mins
Servings : 4 People
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Blueberry Scones


  • 2 cups of flour
  • 1 egg
  • Half a cup of brown sugar
  • 1 packet of baking powder
  • 1 packet of vanilla
  • Half a tsp salt
  • 113 g of cold butter
  • 1 egg
  • 140 g or a cup of blueberries 
  • Half a packet of cream
Blueberry Scones


  1. In a deep bowl, mix the flour, brown sugar, baking powder, and salt.
  2. Add the cold butter and mix until it forms coarse crumbs.
  3. Add the blueberries and mix.
  4. Whisk the cream and egg in a separate bowl; gradually pour into the dry ingredients and mix with a spatula.
  5. Transfer the mixture to a lightly floured counter and knead 3 or 4 times until the dough forms; do not over-knead the dough.
  6. Divide the dough in half, then shape the dough halves into a circle.
  7. Transfer to an oil-free baking sheet and cut the round dough into six equal pieces, like pizza slices.
  8. Bake in the preheated oven for about 20 minutes until the top is lightly browned.
  9. The baked blueberry scones are ready to serve, Bon Appetit.
Serving Suggestions
  • You can add 1 tablespoon of lemon zest or orange zest to flavor it.
  • You can decorate it with melted white chocolate.
Expert Tips
  • Cold butter should be used to get the right consistency for the scones.
  • If your dough is too sticky, you can add flour a little at a time.
  • After baking, the scones can be stored in an airtight container at room temperature for up to 2 days.
  • You can freeze the scones on a tray or plate before baking and then store them in an airtight container or bag in the freezer for up to 3 months. If necessary, you can bake them directly from frozen, adding a minute or two to the cooking time.
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