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This melt-in-your-mouth best scone recipe is bursting with juicy berries, and easy to whip up for breakfast or brunch.
A Breakfast to Love
Scones may mean something different to you depending on where you live. In Utah, a sweet scone is similar to a Fry Bread. For the rest of the world, it’s similar to American Homemade Biscuits but differs in the amount of sugar and fat.
A few years ago we decided we wanted to master scone making, and this recipe was the result. We love that there are so many varieties you can make with the additions, but today’s recipe is filled with blueberries!
What’s to love:
- Flavor. They are flaky, buttery, and filled with pops of juicy fruit.
- Customize. Add mix-ins or change it up with various flavor combinations, see tips below!
- Breakfast or brunch. Serve scones any time of the day, they even make a delicious dessert!
Ingredients
PREP TIME: 20 minutes
COOK TIME: 15 minutes
- 2 cups all-purpose flour – substitute with an equal amount of BOB’s Red Mill gluten-free flour.
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter, cold – cold/frozen butter causes more steam to release in the dough which is key for light and flaky scones
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries – blueberries can be replaced with other mix-ins.
Mix In Suggestions
Add ½ cup dried fruit or ¾ cup fresh fruit of your choice such as raspberries. Add different flavorings and mix-ins like chocolate chips, raisins, or coconut.
How to Make Scones
- PREP. Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner and set aside.
- DOUGH. In a medium bowl, whisk 2 cups flour, ⅓ cup sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Grate 8 tablespoons cold butter into the flour mixture, and mix gently with your hands to incorporate the butter.
- In a small bowl, whisk together ½ cup sour cream, 1 egg, and 1 teaspoon vanilla. Pour the wet ingredients into the dry ingredients, and mix gently with a rubber spatula until the dough starts to come together.
- Gently mix in ¾ cups blueberries, being careful not to crush them.
- CUT & BAKE. Pat the scone dough out into an 8-inch circle about 1 inch thick on a lightly floured surface. Use a sharp knife to cut the dough into 8 wedges, and place the wedges on the prepared baking sheet.
- Bake 15-17 minutes, until light golden brown.
Complete the Meal
- Sides: Yogurt Parfaits, Scrambled Eggs, Fruit Salad
- Drinks: Hot Chocolate Recipe, Apple Cider Recipe, White Chocolate Peppermint Hot Cocoa
- More pastries: Cherry Danish, Homemade Donuts, Cinnamon Twists
More collections: Breakfast Pastry Recipes, Quick Bread Recipes, Easy Breakfast Ideas
Best Scone Recipe
Filled with pops of juicy blueberries, this best scone recipe is flaky, buttery, and easy to make! They're perfect for breakfast and brunch.
Equipment
- grater
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter, cold
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner and set aside.
- In a small bowl, whisk together sour cream, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix gently with a rubber spatula until the dough starts to come together.
- Gently mix in blueberries, being careful not to crush them.
- Pat the scone dough out into an 8-inch circle about 1 inch thick on a lightly floured surface. Use a sharp knife to cut the dough into 8 wedges, and place the wedges on the prepared baking sheet. Bake 15-17 minutes, until light golden brown.
Video
Notes
Make ahead of time. Shape the scones, cover the pan with plastic, and store them in the fridge overnight to be baked in the morning.
To freeze, place the shaped dough on a baking sheet then put it in the freezer. Once the scones are solid, transfer them to a freezer-safe storage container for up to 4 weeks.
STORE cooled scones in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.
Nutrition
Calories: 292kcal, Carbohydrates: 35g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 58mg, Sodium: 300mg, Potassium: 122mg, Fiber: 1g, Sugar: 10g, Vitamin A: 477IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
What is the secret to flaky scones?
- Cold ingredients. Use cold butter, eggs, and cream for flaky, tender layers. Grate cold, even frozen, butter to mix into the dough or use a pastry cutter.
- Don’t overwork the dough to prevent the ingredients from becoming too warm and to avoid over-activating the gluten.
Achieve a crispy crust?
- Leave space between the individual pieces on the baking sheet. If the pieces are close together, you will have softer-sided scones. Cool uncovered to avoid moisture forming, creating a softer crust.
Top Scones with a Glaze?
- Make a simple sweet glaze by mixing 1 cup of powdered sugar and 2 tablespoons of milk. To make it thicker use less milk, or more milk to thin it out. Flavor the glaze with almond extract, vanilla extract, orange zest, or lemon zest.
Can I make Best Scone Recipe ahead of time?
- Shape the blueberry scones, cover the pan with plastic, and store them in the refrigerator overnight to be baked in the morning.
- To freeze, place the shaped dough on a baking sheet then put it in the freezer. Once the scones are solid, transfer them to a freezer-safe storage container for up to 4 weeks.
How to store leftover scones?
- Store cooled scones in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.
For More Recipes:
Cranberry Orange Scones
43 mins
Cherry Danish
25 mins
Homemade Blueberry MuffinS
1 hr 5 mins
Orange Muffins
36 mins
Absolutely delicious!
I’m so glad you loved it so much!