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Blueberry Scones

Few things feel as comforting as a freshly baked scone, and these blueberry scones with vanilla icing strike the perfect balance between rustic charm and bakery-style indulgence. Bursting with sweet, juicy blueberries and finished with a silky drizzle of vanilla icing, each scone is buttery, tender, and just the right amount of crumbly. Whether paired with your morning coffee or served at a cozy afternoon tea, these scones are an easy yet elegant treat that feels both homemade and a little bit special. Best of all, they come together quickly—no mixer required, just simple ingredients and a little love.
Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberries, Blueberry Scones, Scones
Servings: 8

Ingredients

Blueberry Scones

  • 2 C All-Purpose Flour
  • 1/2 C Sugar
  • 2 1/2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 C Butter, frozen, grated
  • 1/2 C Heavy Cream
  • 2 Tbsp Heavy Cream
  • 1 Egg
  • 1 1/2 tsp Vanilla Extract
  • 1 C Blueberries, frozen

Vanilla Icing

  • 1/2 C Powdered Sugar
  • 2 Tbsp Heavy Cream
  • 1/2 tsp Vanilla Extract

Instructions

  • I do use a scone pan for this recipe but you don't have it. You can use a baking sheet instead. Scones have very little spread in them so whatever shape you put them on the baking sheet will be the shape they are once they are baked with just a slight spread to them.
    For prep work, you will need to freeze your butter and then shred it was a cheese grater.
    Preheat your oven to 400°F and make sure your rack is in the center of the oven.
    In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
    Add in the grated butter and mix with either 2 forks or a pastry cutter until the mixture starts to look like little peas.
    In a small bowl, combine 1/2 C heavy cream, egg, and vanilla extract. Mix until combined.
    Pour the cream mixture over the flour mixture. Mix until moist.
    Fold in the frozen blueberries.
    Sprinkle some all-purpose flour on the counter and a light coating on your hands. Pour the dough onto the counter and work it into a ball.
    Gently flatten the balls into an 8-inch round circle.
    Slice the circle into 8 even pieces.
    Either place the pieces into the scone pan or place the pieces about 2 inches apart on a baking pan lined with parchment paper.
    Take 2 Tbsp heavy cream and brush it on the scones.
    Place in the freezer for 15 minutes. This will help keep the spread to a minimum while baking.
    Bake for about 20-25 minutes. You want the edges to be golden brown.
    Remove from oven and let cool in the pan for about 10 minutes, then move to a wire rack to finish cooling.
    Once the scones have cooled, it's time to make the vanilla icing.
    In a small bowl, combine the powdered sugar, heavy cream, and vanilla icing. Mix until combined. If the icing is too thick, add a little more heavy cream. If the icing is too thin, add a little powdered sugar.
    Enjoy!
    Store in an airtight container for 3-5 days on the counter or 5-7 days in the fridge. You can also wrap these individually with plastic wrap, place inside a freezer bag and store in freezer for up to 4 months. To thaw, place in the fridge overnight.