Blueberry Scones

You are here

blueberry scones cinnamon sweet victoria gourmet recipe

Late summer when blueberries are in season I make these scones every weekend. They are just a touch sweet and loaded with blueberry goodness. 


1 teaspoon Cinnamon
1 cup all-purpose flour
1 cup whole wheat flour
zest of 1 lemon
4 tablespoons turbinado sugar (sugar in the raw), divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, chilled, diced
1 cup fresh blueberries
1 egg, beaten
1 cup powdered sugar
1/4 cup maple syrup

Recipe Info

Difficulty Level: 
Prep Time: 
15 minutes
Cook Time: 
15 minutes
Total Time: 
30 minutes
Serving size: 


1. Preheat oven to 400 º. Line a baking sheets with parchment paper or a silicone mat. Set aside.
2. In a large bowl combine the flours, lemon zest, 3 tablespoons sugar, baking powder and salt. Cut in the butter with your fingers or using two forks until the mixture resembles peas.
3. Stir in the blueberries and milk. Working as quickly as you can, combine the mixture to gently form a ball of dough.
4. Transfer the dough to a well floured surface and pat into circle about 1 inch tall. Cut into 8 wedges. Transfer wedges to the prepared pan.
5. Brush each wedge with egg wash, sprinkle with remaining tablespoon of sugar.
6. Bake for 15 minutes or until golden brown.
7. In a small bowl whisk the powdered sugar and maple syrup until smooth. Drizzle over cooled scones.


Please login to post a comment:

Recipe Tip:
To freeze, individually wrap unbaked scones for up to 2 months. Bake frozen, adding 5 minutes to baking time.
cinnamon bold sweet vietnamese victoria taylor