Go Back
–+ servings
Fluffy scone with blueberries on a plate

The Best Fluffy Scone Recipe

This Fluffy Scone Recipe has a golden brown outside, a fluffy inside, and buttery layers punctuated by beautiful wild blueberries. One bite into these delicious scones and I promise you’ll feel as though you’re in your favourite brunch spot!
4.48 from 21 votes
Print Pin
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Keyword: blueberry, pastry, scone
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 10 scones
Calories: 445kcal
Author: Anneke Silva

Equipment

  • Bowl
  • Cutting Board
  • Bench scraper
  • Cheese grater
  • Fork

Ingredients

Blueberry Scones

  • 4 cups All Purpose Flour
  • 2/3 cup and 2 tbsp White sugar
  • 2 tbsp and 2 tsp Baking powder
  • 1/2 tsp White vinegar
  • 1/2 tsp Salt
  • 1 cup Unsalted butter cold
  • 2 Large eggs
  • 1 cup and 4 tsp Milk whole or 2%
  • 2 cups Blueberries frozen

Egg Wash

  • 1 Egg
  • 1 tbsp Water
  • White sugar to taste
US Customary - Metric

Instructions

Blueberry Scones

  • Preheat oven to 350 F
  • Whisk together the flour, sugar, baking powder and salt.
    Whisk together the flour, sugar, baking powder and salt.
  • Grate 1/3 of the butter into the bowl and gently mix.
    Grate 1/3 of the butter into the bowl and gently mix.
  • Pour the milk into a measuring cup, add the eggs and vinegar, and whisk together.
    Pour the milk into a measuring cup, add the eggs and vinegar, and whisk together.
  • Add the milk mixture to the bowl and gently mix together with your fingers.
  • Turn the batter out onto a lightly floured surface.
    Preparing dough for blueberry scones
  • Gently form it into a rectangle and flour as needed.
  • Grate 1/3 of the butter onto the dough.
    Grate 1/3 of the butter onto the dough.
  • Fold the dough in half.
    Fold the dough in half.
  • Gently roll out to approximately one inch thickness, lightly flouring if needed.
    Gently roll out to approximately one inch thickness, lightly flouring if needed.
  • Grate the last 1/3 of the butter onto the dough.
    Grate the last 1/3 of the butter onto the dough.
  • Fold the dough in half.
    Fold the dough in half.
  • Gently roll out to approximately one inch thickness, lightly flouring if needed.
  • Pour one cup of blueberries onto the dough and lightly press into the surface.
    Pour one cup of blueberries onto the dough and lightly press into the surface.
  • Fold the dough in half.
    Fold the dough in half.
  • Gently roll out to approximately one inch thickness, lightly flouring if needed.
    Gently roll out to approximately one inch thickness, lightly flouring if needed.
  • Pour the second cup of blueberries onto the dough and lightly press into the surface.
    Pour the second cup of blueberries onto the dough and lightly press into the surface.
  • Fold the dough in half.
    Fold the dough in half.
  • Gently roll out to approximately two inch thickness, lightly flouring if needed.
    Gently roll out to approximately two inch thickness, lightly flouring if needed.
  • Divide into rectangles. I make between 10 and 12.
    Divide into rectangles. I make between 10 and 12.

Egg Wash

  • Mix the egg and water in a small dish.

Completed Blueberry Scones

  • Brush each scone with egg wash using a pastry brush.
    Brush each scone with egg wash using a pastry brush.
  • Sprinkle sugar as desired on each scone.
  • Bake the scones on a lined baking sheet for about 23-25 minutes.
  • Remove from the oven when the scones are a light golden colour.
  • Move the scones to a cooling rack when finished.

Nutrition

Calories: 445kcal | Carbohydrates: 58g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 405mg | Potassium: 134mg | Fiber: 2g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 3mg