Blueberry Scone
Ingredients
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- 2 cups all-purpose flour (240g)
- 1/3 cup granulated sugar (66g)
- 2 1/2 tsp baking powder (10g)
- 1/2 tsp salt
- 8 tbsp unsalted butter – cold, cut into 0.5-inch cubes
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 tbsp heavy cream – for brushing
- 1 tbsp turbinado sugar – for topping
Instructions
- 1.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- 2.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- 3.
Add the cold, cubed unsalted butter and cut it into the dry ingredients with a pastry cutter or fingertips until pea-sized bits remain and the mixture resembles coarse crumbs.
- 4.
In a measuring cup or small bowl, whisk the 0.5 cup heavy cream, egg, and vanilla extract until smooth.
- 5.
Make a well in the dry mixture and pour in the cream mixture. Stir with a fork just until a shaggy dough forms with a few dry spots; do not overmix.
- 6.
Add the blueberries and gently fold until evenly distributed and the dough just comes together.
- 7.
Turn the dough out onto the parchment-lined baking sheet and gently pat into a 7–8 inch round, about 1 inch thick. Use the parchment to help shape if sticky; avoid overworking.
- 8.
With a sharp knife or bench scraper, cut the round into 8 wedges and separate them about 1 inch apart.
- 9.
Chill the tray in the refrigerator or freezer until the dough is firm and the butter is cold again, about 15 minutes.
- 10.
Brush the tops with the 1 tbsp heavy cream, then sprinkle evenly with the turbinado sugar.
- 11.
Bake until risen and golden at the edges and the centers feel set, 18–22 minutes, rotating the pan once halfway.
- 12.
Cool on the sheet for 5 minutes, then transfer to a rack and cool 10 minutes more. Serve warm or at room temperature.
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Blueberry scone is a tender, lightly sweet pastry studded with juicy berries and baked to a golden crust. The crumb is buttery and delicate, with bursts of blueberry that add gentle acidity and fruitiness. A brush of cream and a sprinkle of coarse sugar give a crisp, crackly top that contrasts with the soft interior.
Scones trace their roots to Scotland and the broader British Isles, where they evolved from griddle-baked oat cakes to oven-baked wheat pastries leavened with baking powder. As the scone traveled, American bakeries adapted it with richer doughs, slightly more sugar, and add-ins like blueberries. The blueberry version became especially popular in North American cafes and breakfast spots, bridging British tea-time tradition with American coffeehouse culture.