Blueberry Scones


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 2 large eggs
  • 1/3 cup heavy cream
  • 1 1/2 teaspoon vanilla extract, divided
  • 1 cup fresh blueberries
  • 1/2 cup confectioners sugar
  • 1 tablespoon water


  1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
  2. Using paddle attachment with an electric mixer on low speed mix together flour, sugar, baking powder and salt.
  3. Add in butter and mix until mixture resembles coarse meal.
  4. Add in eggs, heavy cream, and 1 teaspoon vanilla extract just until combined.
  5. Gently fold in blueberries.
  6. Transfer dough to to a well floured surface and gently knead dough a few times, just to combine. Roll out dough to a 1/2 inch thick square.
  7. Cut dough into four squares then cut at the diagonal to form eight triangles.
  8. Bake for 13-17 minutes until tops are slightly brown. Do not over bake. Cool on a wire rack.
  9. Combine confectioners sugar, water and 1/2 teaspoon vanilla extract. Drizzle over scones.