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Blueberry Scones

These blueberry scones are a surprisingly simple and delicious treat, and are a terrific way to use leftover or even frozen blueberries. Blueberries are packed full of antioxidants and can be surprisingly sweet on their own, so this recipe does not call for a ton of sugar. This recipe can easily be spruced up by topping the scones with a glaze right after pulling them out of the oven, or making a simple fruit compote to complement the scones. This recipe only takes about 15 minutes of preparation, and the scones can be eaten warm or at room temperature for a sweet breakfast or treat.

  • Author: Annie Tsang


  • 11 ½ cups blueberries 
  • 3 cups all purpose flour
  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Salt
  • ½ cup unsalted butter, cut into tiny cubes.
  • 1 cup + 2 tbsp heavy cream
  • 1 egg, whisked


  1. Preheat oven to 375℉. Prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk briefly. 
  3. Distribute the cubes of butter throughout the dry mixture. Using hands, emulsify the butter into the dry mixture until it develops a cornmeal-like consistency, or a thick powder.
  4. Add blueberries and mix briefly. 
  5. Add heavy cream and egg, and mix carefully (try not to squish the blueberries) until the mixture looks like separated chunks. Then using hands, form a ball with the dough. If the dough is difficult to manage, cut the dough into two balls. Flatten each ball until it’s about twice the thickness of a pancake. Slice the flattened ball like a pizza so the dough is separated into triangular pieces. 
  6. Lay triangles on the prepared baking sheet, lightly brush with heavy cream, and bake for 25 minutes. 
  7. Enjoy scones warm or at room temperature.


  • Serving Size: 1 scone
  • Calories: 330
  • Sugar: 19g
  • Sodium: 0mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 5g

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