Try this Easy Blueberry Scone Recipe – Light, Fluffy & Freezer-Friendly!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

Whisk together flour, sugar, baking powder, and salt.

Add cold, cubed unsalted butter and toss to coat, then press with hands to create flat flakes of butter.

Add the blueberries and gently mix to coat them in the dry ingredients.

Mix together whipping cream, egg, and vanilla.

Make a well in the center of the dry mixture, and pour in the cream mixture. Fold gently just until combined.

Place the sticky dough on a floured surface and dust the top and your hands with flour.

Press into a rectangle about 2 inches thick.

Dust your knife with flour and cut the dough into 8 pieces.

Freeze the scones for about 2 hours until they are firm.

Brush the top with whipping cream and press onto sugar to coat the top.

Bake at 425°F (218°C) with convection, or 450°F (232°C) in standard mode until the tops are golden (about 20-25 minutes).

Let them cool slightly then enjoy while they're still warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens