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4.69 from 86 votes
Fresh Blueberry Scones Recipe hot out of the oven on a cooling rack by Gemma Stafford, Bigger Bolder Baking
Fresh Blueberry Scones
Prep Time
30 mins
Cook Time
40 mins
Servings: 8 scones
Author: Gemma Stafford
  • 3 ½ cups (18oz/497g) all-purpose flour
  • 5 teaspoons baking powder , leveled
  • 1 generous pinch of salt
  • ¼ cup (2oz/60g) sugar
  • ½ cup (4oz/115g) cold salted butter, cut into ¼ inch dice
  • 1 egg
  • ¼ cup (2floz/57ml) double cream (or use milk if you don’t have cream)
  • ¾ cup (6floz/170ml) whole milk
  • 1 cup (5oz/142g) fresh (or frozen blueberries)
  • 1 beaten egg
  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a large bowl mix the flour, baking powder, salt, and sugar together.
  3. In a second bowl, combine milk, cream, and egg.
  4. Rub the cold butter into the flour mixture with your fingers or cut in with a pastry knife until it resembles coarse breadcrumbs
  5. Add the wet ingredients to the flour/butter mixture and loosely mix the ingredients until it just comes together and away from the bowl.
  6. Turn your dough onto a floured work surface and knead a few times to create a smooth dough.Pat your dough into a rectangle, about 7 x 10 inches.

  7. Sprinkle the blueberries onto the surface of the dough and very gently press into the dough.
  8. Roll up the dough, using a pastry scraper and more flour if the dough begins to stick. Pat the dough into a generous one-inch thick rectangle.

  9. Cut out your scones with a 2 ¾ inch biscuit cutter and place on your prepared baking sheet.Brush the tops lightly with the beaten egg glaze.

  10. Place the scones on an upper-middle rack in your oven and bake for about 35-40 minutes, until the tops are a beautiful golden shade. Enjoy within 24 hours. Store leftovers in an airtight container at room temperature.