Blueberry Scones

Blueberry Scones

Ingredient 12-14 Scones 12-14 Scones
all-purpose flour 3½ cups 470g
baking powder 1 Tbsp. 1 Tbsp.
baking soda ½ tsp. ½ tsp.
salt ½ tsp. ½ tsp.
sugar ¾ cup + extra to dust ¾ cup + extra to dust
butter 1 cup 1 cup
fresh or frozen blueberries 1 - 1½ cups 1 - 1½ cups
heavy cream ½ cup ½ cup
buttermilk ¾ cup ¾ cup

These moist, cake-like blueberry scones are based on a Cheeseboard Collective recipe. They are just hearty enough to enjoy as an on-the-go breakfast, just refined enough to serve with tea, coffee, or milk as a snack, and just sweet enough to work as dessert, but they’re guaranteed delicious wherever you eat them. If you prefer an even more cake-like texture, you might try the sablage-method version of this recipe.


  1. Sift together the flour, baking powder, and baking soda into a large bowl. Put the bowl into the refrigerator to chill.
  2. Cut cold butter into 1cm (half-inch) cubes or slices.
  3. Preheat oven to 190°C (375°F).


  1. Mix dry ingredients.
    Add the salt and sugar to the sifted flour mixture and stir with a whisk until combined.
  2. Cut in butter.
    Add the butter and mix lightly until the lumps are small. If you have a pastry cutter, use that; if not, toss a bit to coat the butter, then crumble together with your fingers.
  3. Add blueberries.
    Add the blueberries (do not thaw if using frozen ones) and stir together gently with a wooden spoon.
  4. Mix in cream and buttermilk.
    Make a well in the center of the mixture and pour the cream and buttermilk into it. Stir gently until the dough barely holds together in a ball; there should be a bit of loose flour left. Be careful not to overmix, or the scones will be tough.
  5. Separate dough into balls.
    Gently shape the dough into balls 5cm (2") in diameter; they should have a lumpy texture. Place the balls on a baking sheet 5cm (2") or so apart; use a sheet of parchment paper if you think the scones will stick to your pan. The butter should still be cool and firm at this point; if it is too warm the scones will flatten out too much as they bake, so put the balls in the refrigerator to chill if necessary.
  6. Dust with sugar.
    Sprinkle a bit of sugar on top (more if you like a sweet "crust").
  7. Bake.
    Bake on the center rack for 25 to 30 minutes, or until golden brown. Cool on a wire rack.