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Blueberry Scones on baking sheet with glaze

Classic Bakery-Style Blueberry Scones

Ashley Manila
These Classic Bakery-Style Blueberry Scones are sweet, buttery, and exploding with fresh blueberries! Topped with sparkling coarse sugar and a sweet vanilla glaze, these are perfect for breakfast or brunch! Even scone haters love this recipe!
5 from 15 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine British
Servings 8 Scones

Ingredients
 

For the Blueberry Scones:

  • 2 and 3/4 cups all-purpose flour (330g)
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter VERY cold and cut into tiny pieces
  • 1 large egg
  • 3/4 cup heavy cream
  • 1 Tablespoon vanilla extract
  • 1 and 1/4 cups fresh or frozen blueberries, if using frozen do not thaw

For the egg wash:

For the Vanilla Glaze:

  • 1 cups confectioners' sugar, sifted
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional but recommended to cut the sweetness

Instructions
 

For the Blueberry Scones;

  • Preheat oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, combine flour, salt, baking powder, granulated sugar, nutmeg, and cinnamon and mix well to combine.
  • Cut the butter into small cubes then, using your fingers, two forks, or a pastry cutter, work it into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas. 
  • In a glass measuring cup whisk together the egg, cream, and  vanilla exact.
  • Pour the liquid mixture into the center of the flour mixture, then add in the blueberries. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks dry and shaggy! 
  • Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc. *If the dough is too wet, you can add a tablespoon or two of flour; if the dough is too dry, you can add a tablespoon or two of cream. 
  • Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  • Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using. 
  • Bake for 20 to 22 minutes, or until light golden brown. Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm! 

For the egg wash:

  • In a small bowl whisk together the egg and water until well combined. 

For the Glaze:

  • In a small bowl combine the confectioners' sugar, milk, vanilla extract, and salt. Drizzle over scones. 
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