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Created by:
Kristy Still
Basic Scone Recipe
Course
Recipes
Cuisine
American
Servings
8
Make delicious Blueberry Scones that are easy to make gluten-free too!
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Ingredients
1x
2x
3x
2
Cups
All-Purpose Flour or Gluten-Free All-Purpose Flour
1/3
Cup
Granulated Sugar
1/2
Tsp
Salt
1
Tbsp
Baking Powder
1/2
Cup
1 Stick Unsalted Butter, Grated and very cold or frozen
1/2
Cup
Buttermilk or Cream
plus more for brushing on top
1
Large Egg
2
Tsp
Vanilla Extract
1
Cup
Fresh Blueberries
Frozen works too
Vanilla Glaze
1
Cup
Powdered Sugar
3
Tbsp
Milk
More if Needed
1/2
Tsp
Vanilla
Instructions
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla extract.
Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
The mixture should be well combined and hold together in a ball.
Sprinkle a small amount of flour onto parchment paper or the counter.
Press dough into 8-inch circle, about 3/4 inch thick.
Brush the top with additional buttermilk or cream.
Sprinkle with a touch of sugar.
Using a sharp knife, cut the circle into 8 wedges (pie shape).
Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper. Leave about a few inches between each scone to expand.
Place in the fridge for 15-30 minutes.
Preheat the oven to 400*F.
Bake for 20-25 minutes or until golden brown.
Remove from the oven and cool slightly.
Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
Drizzle over the scones and serve.
Store leftovers in an airtight container.
Video
Nutrition
Serving:
1
g
|
Calories:
308
kcal
|
Carbohydrates:
62
g
|
Protein:
7
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
377
mg
|
Fiber:
2
g
|
Sugar:
25
g
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