Blueberry Scones

Coffee Cakes, Scones and Cereals

Blueberry Scones


Servings: 16


  • 2 cups flour
  • ¼ cup sugar
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 stick of frozen unsalted butter
  • 1 cup fresh and then frozen blueberries
  • ¾ cup heavy whipping cream
  • 1 egg
  • 1 Tbsp. vanilla extract

Lemon Icing:

  • 1 Tbsp. Lemon juice
  • ¼ cup cream cheese
  • 2 cups Confectioners’ sugar


Hint:  Have the butter cream and egg as cold as possible.

Preheat oven to 400 degrees. Use a cheese grater to shred the stick of butter onto a plate and put back in the freezer.  In a measuring cup with a pour spout, add one egg.  Then bring up to ¾ cup with Heavy whipping cream and add 1Tbsp. vanilla as well.  Measure dry ingredients into bowl. Mix with fork.  Add shredded butter and cut in using a pastry blender until mixture resembles small peas. (If using a food processor pulse to blend.)  Whisk wet ingredients and spoon together into the dry ingredients.  Add the frozen blueberries. Turn dough out on a floured surface. Gently knead together into a ball. *DO NOT OVER KNEAD*. Cut into 4 even pieces, then cut those into 4. Place between paper in the freezer or bake for 15-20 minutes.

ICING: Beat cream cheese with lemon juice and add confectioners’ sugar until thick enough. Drizzle on top when the scones are cool.