Fresh Blueberry Scones Recipe


Blueberry Scones

Fresh blueberry scones are perfect for breakfast, brunch or an afternoon snack.


  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup of unsalted butter, chilled, cut into cubes
  • ½ cup fresh North Carolina blueberries, chopped
  • 1 cup heavy cream, divided


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, sugar, baking powder and salt. Mix in butter by hand until mixture is course and even-grained. Do not over-mix.
  3. Fold in blueberries with a spoon and then add the ¾ cup of cream. Carefully stir to just moisten the flour.
  4. Knead dough briefly on a lightly floured surface. Roll out or beat dough into a circle, 12 to 14 inches in diameter. Cut into 12, ½ inch-thick wedges.
  5. Separate wedges and place on a baking sheet lined with parchment paper, about ½-inch apart. Brush tops with remaining ¼ cup cream. Bake 20 minutes or until lightly browned on top.

SEE MORE: Blueberry Recipes


Courtesy of N.C. Blueberry Producers Association.

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