Blueberry scones have a special place in my heart, evoking memories of lazy Sunday mornings with fresh-baked treats filling the air with their comforting aroma. These delightful pastries are perfect for any occasion—from breakfast feasts to afternoon tea. But what truly makes them stand out is their buttery texture, studded with juicy blueberries, and topped with a sweet glaze. Trust me, once you sink your teeth into these flaky bites, you’ll be coming back for more.

Reasons to try it

You might be wondering why you should invest your time in making scones at home. Well, let me tell you—these blueberry scones are quick to whip up, budget-friendly, and consistently impress family and friends alike. They’re an ideal accompaniment for brunch gatherings or a cozy evening dessert, letting you enjoy café-quality pastries right from your kitchen. Plus, they’re easily customizable, making them a hit for even the pickiest eaters.

"These scones are simply amazing! They’re so easy to make, and my family can’t get enough. The glaze is the cherry on top!" – A happy home baker.

Preparing Blueberry Scones

This recipe is simple and straight to the point, perfect for both novice bakers and seasoned pros. The process involves mixing dry ingredients, cutting in cold butter, and gently folding in plump blueberries to keep them intact. You’ll then shape the dough, cut it into wedges, and bake until golden. Think of it as a delightful pastry project that doesn’t require too much time or fuss—perfect for any day!

What you’ll need

Gather these items to create your batch of delightful blueberry scones:

• 2 cups all-purpose flour
• 2 tsp all-purpose flour (for dusting)
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup cold butter, cubed
• 1/2 cup cold milk or cream
• 1 egg
• 1 tsp vanilla
• 1 cup fresh or frozen blueberries

For the Glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp milk
• 1 tsp lemon juice

You could substitute milk with a plant-based alternative, and if you’re out of blueberries, other fruits like raspberries or cranberries would work well in a pinch.