Blueberry Scones Cook's Illustrated

Treat yourself to the irresistible charm of these Blueberry Scones from Cook's Illustrated—a perfect balance of buttery richness and fruity decadence. Made with cold, cubed unsalted butter for a tender, flaky texture, and bursting with sweet, juicy blueberries, these scones are a brunch favorite that comes together in just 35 minutes. The lightly-kneaded dough ensures a soft, crumbly bite, while a hint of vanilla adds a touch of warmth. Topped with optional coarse sugar for a satisfying crunch, they bake to golden perfection in mere minutes. Whether enjoyed warm with clotted cream or at room temperature with your morning coffee, this easy-to-follow recipe delivers café-quality results right at home. Keywords: blueberry scones recipe, easy blueberry scones, homemade scones, brunch recipes, Cook's Illustrated scones.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 3 tablespoons Granulated sugar
• 0.5 teaspoons Salt
• 8 tablespoons Unsalted butter, cold and cut into small cubes
• 1 cup Fresh or frozen blueberries
• 0.5 cup Heavy cream
• 1 unit Large egg
• 1.5 teaspoons Vanilla extract
• 2 tablespoons Coarse sugar (for topping, optional)

Directions

Step 1

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt.

Step 3

Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some small pea-sized pieces of butter remaining.

Step 4

Gently fold in the blueberries, being careful not to squish them, especially if using fresh berries.

Step 5

In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.

Step 6

Pour the wet ingredients into the dry mixture, and use a wooden spoon or rubber spatula to combine the dough. Be careful not to overmix; the dough should look slightly shaggy.

Step 7

Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together. Pat it into a 6-7 inch round disk about 1 inch thick.

Step 8

Using a sharp knife or bench scraper, cut the disk into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.

Step 9

If desired, sprinkle the tops of the scones with coarse sugar for added texture and sweetness.

Step 10

Bake the scones in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges are firm.

Step 11

Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature. Enjoy with a dollop of clotted cream or a smear of butter, if desired.

Nutrition Facts

Serving size	(757.4g)

Amount per serving	% Daily Value*
Calories	2521.4

Total Fat 139.8g	0%
Saturated Fat 84.3g	0%
Polyunsaturated Fat g
Cholesterol 554mg	0%
Sodium 2659.4mg	0%
Total Carbohydrate 274.9g	0%
Dietary Fiber 10.1g	0%
Total Sugars 79.2g
Protein 33.1g	0%

Vitamin D 97IU	0%
Calcium 94.4mg	0%
Iron 12.5mg	0%
Potassium 477.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 5.3%

Carbs: 44.2%