Erin's Blueberry Scones recipe

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Ingredients

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter
⅔ cup whole milk
2 eggs, beaten, divided
1 dash vanilla extract
1 cup frozen blueberries
2 tablespoons white sugar

Nutrition Info

299.2 calories
carbohydrate: 44.2 g
cholesterol: 63.2 mg
fat: 11.2 g
fiber: 1.4 g
protein: 5.8 g
saturatedFat: 6.5 g
servingSize: -
sodium: 380.8 mg
sugar: 14.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.

  3. Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.

  4. Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.

  5. Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.

  6. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Recipe Yield

10 Scones

Recipe Note

My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.

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