Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.

  • Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.

  • Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.

  • Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.

  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Cook's Note:

The baking powder and baking soda measurements are not leveled.

Nutrition Facts

299 calories; protein 5.8g; carbohydrates 44.2g; fat 11.2g; cholesterol 63.2mg; sodium 380.8mg. Full Nutrition