This Blueberry Scones recipe is going to take your brunch game to the next level! Perfect for pairing with a hot cup of coffee or tea, this sweet breakfast pastry is a cinch to make and a guaranteed crowd-pleaser!
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4 tsp baking powder
- 2 cups all purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tbsp heavy cream
- sugar for sprinkling on top
- 1/2 cup powdered sugar
- 1 tbsp milk
Preheat oven to 400 degrees. Meanwhile add sugar, salt, baking powder and butter to a food processor fitted with the blade attachment. Pulse until the butter resembles pea size crumbs.
Add milk and egg and pulse until a crumbly dough starts to form. Make sure not to over mix.
By hand fold in blueberries until combined.
Transfer the dough to a floured surface and form into an 8 inch disc. Cut into 8 even wedges and transfer to a parchment lined baking sheet.
Brush with cream and sprinkle with sugar. Bake for 15-20 minutes or until golden brown on the outside.
Drizzle with glaze if desired.
Combine the milk and powdered sugar in a small bowl until smooth and lump free.