Have you noticed how of many my recipes involve blueberries??  Well the search is over for the ultimate blueberry breakfast thing!  These are it :D  Light, flaky and melt-in-your-mouth tender.  They are also smaller than a typical coffeehouse scone (and way less dry!) so they’re not overwhelming as a mid-morning snack.

Makes 12 small sized scones


  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • zest of one lemon (I didn’t use this the first time but it seems like a necessary add)
  • 1/4 cup butter, chilled, cut into small cubes
  • 1 to 1-1/4 cup fresh blueberries
  • 3/4 cup half and half cream
  • 1 large egg


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix. Put bowl in fridge to keep the butter cold (important!)
  3. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle.
  4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  5. Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
adapted from Blueberry Scones – allrecipes.com

KT’s Comments

  • I especially love this recipe because it calls for half and half (yay!)
  • You have to be very gentle with this dough and work quickly
  • I love that it calls for the blueberries to be folded into the dry ingredients, it makes it so much easier to get the blueberries incorporated without crushing them.  I just gently folded them into the dry flour mixture using a rubber spatula
  • Definitely beat the egg into the half-and-half before adding to dry ingredients.  You want to disturb the blueberries as little as possible
  • The spatula worked really well to mix the wet ingredients into the dry ingredients.  I just carefully slid the spatula down the side of the bowl and folded
  • I didn’t mix it all that thoroughly before dumping out onto a floured surface; dough was very wet & sticky
  • I kneaded a few more times than 3 or 4 but not much then pulled it into two pieces with my hands
  • Use a very very sharp knife when cutting into wedges so you slice cleanly through the berries instead of crushing them and flour the knife between each slice
  • I used a metal spatula to transfer the scones to the baking sheet; flour the spatula often
  • I don’t think frozen blueberries would work as well, it would be difficult to cut through them


Blueberry scones ready to be baked

Ready for the oven!


Freshly Baked Blueberry Scones

Freshly Baked Blueberry Scones