Blueberry Drop Scones

These scones are just wonderful! I tried this recipe a few months ago when I was craving a blueberry scone to go with my morning tea. When I first made them I only had frozen blueberries. I knew that if they were really good with frozen that they would be amazing with fresh blueberries. So when I picked up fresh blueberries from the grocery store I knew I would be making these delicious scones soon. These scones have a crumbly exterior with sweet and juicy blueberries in each bite. Try them with fruit preserves, honey, or butter.

Blueberry Drop Scones

Blueberry Drop Scones


  • 2 cups all-purpose flour
  • ¼ cup packed brown sugar
  • ¼ cup white sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ cup butter, chilled
  • 1 cup fresh blueberries
  • ¾ cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1 egg

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  1. Preheat oven to 375°
  2. To make the dough by hand, in a large bowl, stir together flour, sugar, baking powder, and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add blueberries and toss to mix.
  3. To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add blueberries and toss to mix.
  4. In separate bowl beat together cream, vanilla, and egg. Slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle.
  5. Divide dough in eight even pieces and place on a ungreased baking sheet. Sprinkle with a bit of coarse sugar, if desired.
  6. Bake in preheated oven 20 minutes or until scones are a light golden color. Serve warm.

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Source: adapted from


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