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Blueberry scones on a towel
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The Best Blueberry Scones

Our family has been enjoying this blueberry scone recipe for generations. Always flakey, always moist and perfectly tart!
Course Breakfast, Dessert
Cuisine American, Ukrainian
Keyword Blueberry Scones, Scones, Scones Recipes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 scones
Calories 282kcal
Author Natalya Drozhzhin

Ingredients

For the Glaze

  • 1 egg whisked
  • 1 cup sugar (or more)
US Units - Metric

Instructions

  • Combine the dry ingredients together in a large bowl.
    Ingredients for the scones on a tray
  • Add in the softened butter pats. Gently fold in the sour cream and vanilla.
    Two bowls, with flour, butter and sour cream
  • Carefully mix in the dough together, being extra careful not to overmix it. The dough should be crumbly in texture.
    Dough in a bowl, rolled out dough on a tray
  • Roll the dough into a rectangular shape. Spread blueberries all over the dough. Fold over the dough, rolling it into a log shape. Cut the scones into similar-sized wedges.
    Dough with blueberries, cut scones
  • Place scones onto a lined baking sheet, leaving space in between for rising. Brush the tops with whisked egg, followed by a sprinkling of sugar.
    Raw scones on a baking sheet with egg and sugar on a baking sheet
  • Bake at 350°F for 30-40 minutes or until scones are golden brown.
    Blueberry scones on a towel

Video

Nutrition

Serving: 20g | Calories: 282kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 152mg | Potassium: 216mg | Fiber: 1g | Sugar: 13g | Vitamin A: 448IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg