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Vanilla Blueberry Scones Recipe: Light, Buttery & Easy

Vanilla Blueberry Scones

Light, buttery blueberry scones flavored with pure vanilla and finished with cream, coarse sugar, or an optional vanilla glaze. This recipe makes eight tender wedge-shaped scones.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (240 g) All-purpose flour
  • 1/3 cup (67 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 6 tablespoons (85 g) Cold unsalted butter, cubed
  • 1 cup (about 150 g) Fresh blueberries
  • 1 large Large egg
  • 1/2 cup (120 ml) Cold heavy cream or whole milk
  • 2 teaspoons Pure vanilla extract
Finishing
  • 1 tablespoon Heavy cream or milk for brushing
  • 1 tablespoon Coarse sugar, optional
Optional Vanilla Glaze
  • 1 cup (113 g) Confectioners' sugar
  • 1-2 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Whisk the flour, granulated sugar, baking powder, and salt in a large bowl.
  3. Cut in the cold butter with a pastry cutter or your fingertips until coarse crumbs form, leaving some pea-sized butter pieces.
  4. Gently fold in the blueberries, taking care not to crush them.
  5. Whisk the egg, cream or milk, and vanilla together. Add the wet mixture to the dry ingredients and stir just until a shaggy dough forms.
  6. Turn the dough onto a lightly floured surface, gently bring it together, and pat it into a round about 1 inch (2.5 cm) thick. Cut the round into eight wedges and transfer them to the prepared baking sheet.
  7. Chill the shaped scones for 15 to 30 minutes if possible. Brush with cream or milk and sprinkle with coarse sugar.
  8. Bake for 18 to 22 minutes, until lightly golden and set in the centers. Cool for at least 10 minutes before serving or glazing.

Notes

Keep the butter and liquid cold, and avoid overmixing so the scones stay tender. Frozen blueberries may be used without thawing. For the glaze, whisk confectioners' sugar with 1 to 2 tablespoons milk or cream and 1/2 teaspoon vanilla, then drizzle over cooled or slightly warm scones.