The Easiest Blueberry Scones

I love baking for my family and friends. In fact, one of their favorite treats is always a part of the birthday gifts we give. When I first joined my husband’s family I met his grandmother Pat. She would quickly become a rock in my life and one of my closest friends. She was the first person to make me feel part of the family and call me her granddaughter.

Once, she told me a story about one of her and my husbands special traditions when he was growing up. Whenever he would spend the night they would go on a walk every morning and get doughnuts from Dunkin Doughnuts in Seattle. Every time, she would choose blueberry scone because they were her very favorite. We don’t have a Dunkin Doughnuts in my small hometown so I made it my mission to nail a scone recipe I could share with her. It took a couple of recipes, but I finaly found one that was perfect and tweaked it to make it my own.

Blueberry Scones
Beautiful Grandma Pat with her first generation of grandchildren.

These scones are super moist and the blueberries are a huge pop of fresh flavor. Grandma Pat was very impressed and I can’t wait to make them again for her! Homemade scones are pretty amazing, but finding somone like her is even better.

Blueberry Scones

Yield: Makes 8 large scones

If you want to use frozen blueberries, they work very well. Just make sure they are patted dry as well.


  • 3 cups of flour
  • 1 1/2 tbsp. baking powder
  • 1/4 tsp salt
  • 6 tbsp. sugar
  • 6 tbsp. butter
  • 1 1/2 tsp vanilla
  • 1 1/2 cups heavy cream
  • 1 container of blueberries, washed and dried


  1. Preheat oven to 400 and line a baking sheet with greased tin foil.
  2. Combine wet ingredients and cut butter into it. Make a well in the center and pour in the cream and vanilla.
  3. Mix everything together with your fingers until just barely combined. Pour blueberries on top and very gently mix.
  4. Turn dough onto well floured counter and gently press down. Here you can either cut out circles or use a pizza cutter to make shapes.
  5. Bake for 5 minutes then reduce heat to 350 and bake for an additional 12 minutes. Cool before removing.
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