Blueberry Scones

Total Time

Prep: 20 min. Bake: 15 min.

Makes

16 scones

Updated: Nov. 23, 2023
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey

Ingredients

  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons whole milk, divided
  • 1-1/2 cups fresh or frozen blueberries

Directions

  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.
Test Kitchen Tips
  • Scones originated in Scotland.
  • Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.
  • Here's how to measure flour the right way.
  • Nutrition Facts

    1 scone: 221 calories, 9g fat (5g saturated fat), 44mg cholesterol, 281mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 5g protein.