Sonja’s Blueberry Scones

5.00 avg. rating (93% score) - 2 votes

Sonja’s Blueberry Scones

These scones are delicious warm, served with butter and honey, fresh fruit, jam, and whipped cream.

Yield: 10 to 14 scones


  • 2 cups unbleached flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 5 tablespoons butter, cut into small pieces
  • 2/3 cup whole milk
  • 2 tablespoons heavy cream
  • 1 cup fresh or frozen blueberries
  • 1 to 2 tablespoons milk
  • sugar for sprinkling


Preheat oven to 425 degrees F. Butter a large baking sheet (preferably a heavy dark one).

In a large bowl combine all the dry ingredients. Cut in the butter with two knives or a pastry cutter until broken into very fine pieces.

Make a well in the dry ingredients, add the milk and cream, and quickly mix into a cohesive mass. Just before the dough is entirely blended, gently fold in the blueberries.

Make scones by forming the batter into 10 to 14 individual balls, or pat batter into a 9-inch disk. Using a long knife, divide the dough, without separating it, into 8 equal wedges.

Brush the surface of the dough with a little milk and sprinkle with sugar if desired.

Bake 15 to 25 minutes, until golden brown and crusty. Transfer the scones to a rack to cool for a few minutes.

  • I added 1 tablespoon of finely grated lemon zest and only 1/2 cup of frozen blueberries. I also left out the heavy whipping cream (an ingredient I don’t often have on hand). Delicious, easy recipe!


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