
Even beginners love baking these blueberry scones so BERRY much!
Jump to RecipeWhen it comes to breakfasts, I am all about prepping at the beginning of the week (usually Sundays) so that I have something quick to eat every morning. Being a work-from-home-mom, timing is everything. Even though I’m on a tight schedule, I never want to sacrifice a good meal.
My Beginner Blueberry Scones
When I think of easy, no-hassle breakfasts, scones and muffins are the first to come to mind. This past weekend, I found myself with two containers of blueberries so I decided to whip-up some blueberry scones.
I like to call these my Beginner Blueberry Scones because they are SO easy to whip-up. If you’re a first-timer to making scones, then this recipe is the one for you!

Tips for Making My Easy Blueberry Scones Recipe
Are you a beginner scone-maker? Don’t worry! Here are a few quick notes for baking a delicious batch of blueberry scones:
- Use cold butter (and avoid touching the butter with your hands to keep its cool temperature)
- Use heavy cream (at least 35% fat) for ultra-tender scones
- Start with the dry ingredients and then add heavy cream at the end
- Invest in a pastry cutter because that will help incorporate your cold butter to the dry ingredients
How To Make the Easiest-Ever Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, cold and cut into small pieces
- 1 cup fresh blueberries, washed and dried
- 1 cup + 1 tbsp heavy cream (at least 35% fat)
- 1 egg
Instructions
Line a baking sheet with parchment paper and set aside. Preheat oven to 400 degrees F.
In an extra-large mixing bowl, sift together flour, baking powder, salt and granulated sugar.
Add butter pieces and use a pastry cutter (or fork) to incorporate the butter with the dry ingredients.
Add blueberries and fold into the flour mixture, being mindful to not break/burst any of the blueberries.
Add 1 cup heavy cream and fold gently until a dough forms.
Place the dough on a floured surface, shaping it into a large disk, about 6 inches in diameter and 1 inch thick.
Cut the disk into 8 equal parts (like a pizza!) and place each triangle on the lined baking sheet.
In a small bowl, whisk egg and 1 tbsp cream. Use a pastry brush to lightly brush the egg wash on each scone.
Bake for 15 to 20 minutes.

Beginner Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter cold and cut into small pieces
- 1 cup fresh blueberries washed and dried
- 1 cup + 1 tbsp heavy cream at least 35% fat
- 1 egg
Instructions
- Line a baking sheet with parchment paper and set aside. Preheat oven to 400 degrees F.
- In an extra-large mixing bowl, sift together flour, baking powder, salt and granulated sugar.
- Add butter pieces and use a pastry cutter (or fork) to incorporate the butter with the dry ingredients.
- Add blueberries and fold into the flour mixture, being mindful to not break/burst any of the blueberries.
- Add 1 cup heavy cream and fold gently until a dough forms.
- Place the dough on a floured surface, shaping it into a large disk, about 6 inches in diameter and 1 inch thick.
- Cut the disk into 8 equal parts (like a pizza!) and place each triangle on the lined baking sheet.
- Bake for 15 to 20 minutes.


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