Blueberry Scones


  • 1¾ cups all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter (sliced into pats)
  • ½ cup dried blueberries
  • 5 tablespoons milk
  • 1 egg (plus 1 more beaten to brush on top)


Heat the oven to 375° F. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder and salt together in a large bowl. Rub in the butter with your fingers until it's all worked in.

Mix in the blueberries.

In a small bowl or measuring cup, whisk the milk and one egg together. Pour the milk mixture in with the dry ingredients and gently mix until the liquid is fully incorporated.

Transfer the dough to a lightly floured surface. Knead the dough a few times and pat it into a disc about ¾ inch thick. Divide the dough into 8 equal wedges and transfer the wedges to the prepared baking sheet, leaving space between each scone.

Bake the scones for 15-20 minutes, until the tops are lightly browned.

Serve warm with butter.

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