Grab a cup of coffee or hot tea, these blueberry scones are buttery, moist, and anything but dry. They are best made with fresh blueberries and quality vanilla bean paste or extract. Bake up a batch today to celebrate the start of the warmer weather season.
Scones are often associated with stale feeling little bricks that are overly dry. I had to laugh at one of the more recent episodes from Curb Your Enthusiasm where there was a great scones debate.
I think we can all agree that team buttery, and moist is where it is at. No one wants to attempt to swallow stale sawdust scones.
Thankfully, this recipe is anything but that. In fact, it is based off of my ever so popular Vanilla Bean Scones recipe on Sizzling Eats that has rave Pinterest reviews. Everyone that has made them has sent images and complements of just how good they truly are.
In my opinion, it is best to use fresh blueberries in this recipe. You can find some good sales at Aldi often where blueberries are like $1? That is when I personally stock up for all things blueberry.
I photographed these scones for a Mother’s Day project years ago because my mom loves scones. These would make such a nice breakfast for Mother’s Day or a nice weekend brunch.
More blueberry desserts
Have extra fresh blueberries? Try these tasty desserts and snacks you can make with your extra blueberries.
Blueberry Compote- perfect for waffles and pancakes.
Blueberry Yogurt Muffins– Extra moist thanks to the Greek yogurt in them.
Lemon Blueberry Bundt Cake– A delicious summery pound cake baked in a bundt pan.
Blueberry Nutmeg Muffins – A delicious muffin recipe with a fun hint of spice.
- 2 1/2 cups unbleached flour +1 tablespoon to flour your hands, work area, and pastry cutter.
- 1/4 cup granulated sugar + 1 tablespoon reserved from sprinkling over the top of the scones before baking
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 large egg
- 12 tbsps unsalted butter cubed
- 1/2 cup whole milk
- 1 tbsp. vanilla bean paste
- 1/2 cup fresh blueberries
- 1 cup powdered sugar
- 1 tbsp whole milk
- 1/2 tsp vanilla bean paste
- Preheat oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Prepare a lightly floured work area. Coat your pastry cutter in flour as well.
- In a stand mixer, add the flour, salt, baking powder, and sugar. Combine using the whisk attachment.
- Swap out the stand mixer attachment for the paddle one. Add the cubed butter, and mix until the dough forms tiny balls.
- In a separate bowl, whisk the egg, vanilla, milk, and then add it to the stand mixer.
- Combine over low-medium speed. The dough should come together and form a ball.
- Remove bowl from the stand mixer and fold in the blueberries by hand.
- Transfer dough to your floured work area.
- Shape the dough into a 1″ thick circle. My circle was about 7 inches in diameter.
- Using your pastry cutter, divide dough into 8 pieces. You can spread them out from the circle slightly so they do not stick to one another.
- Bake for 12-14 mins or until golden brown edges form.
- Whisk together the bean paste, sugar, and milk until thick and creamy.
- Pour over baked scones.
- Enjoy warm!