Easy Blueberry Scones

When I think of England, I think of scones and the truly fantastic bakeries over there have long held secret recipes that are a little more complex than I’m willing to tackle for those times when I just feel like simple homemade scones. I created these easy Blueberry Scones¬†after trying nearly a dozen or so from some of my favorite chefs but none of them came out exactly as I had hoped. So, after a lot of trial and error, here’s what I came up with for lusciously soft, crumbly not-too-sweet scones.

Makes 1 dozen small scones



2 cups all-purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup butter, chilled

1 cup fresh blueberries

3/4 cup half-and-half cream

1 egg


Preheat oven to 375 degrees F (190 degrees C).

Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.

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 over handle, otherwise the scones will turn out hard.

Spoon out about 2 overflowing tablespoons of the dough onto an ungreased baking sheet. Bake for about 20 minutes at 375 degrees F (190 degrees C). Serve warm!