Basic Blueberry Scones

Blueberries are not my favorite berry. In fact, they are one of my least favorite. However, dried blueberries were on sale at my local grocery store the other week, and I grabbed a couple packets, thinking I could use them for some scones. I’m glad I did, for these turned out quite yummy. I don’t have pictures of the process, but the directions should suffice.


2 cups all purpose flour
1 tsp cream of tartar
1/2 tsp salt
1/2 tsp baking soda
2 tbsp granulated sugar
3 tbsp butter, cut into six pieces
1/2 cup dried blueberries
1 cup heavy whipping cream, plus extra for brushing
Coarse sugar for sprinkling on top


1. Whisk dry ingredients together (flour, cream of tartar, salt, baking soda, granulated sugar).

2. Add butter to the dry ingredients and, using a pastry blender or a fork, work butter into ingredients until it resembles coarse sand.

3. Add dried blueberries and mix.

4. Add 3/4 cup whipping cream and mix. If the dough doesn’t come together, continue adding the cream in small amounts until the dough holds together after a kneading or two.

5. Turn the dough out onto a lightly floured countertop and flatten into a round about 1/2 inch high. Cut into 8 pieces and place on a parchment paper lined sheet.

6. Bake at 450F for approximately 12-15 minutes, or until golden on top.

7. Remove from oven and transfer to a cooling rack. Allow to cool for at least 5 minutes before serving.

These are a wonderful, basic scone for breakfast or to accompany afternoon tea or coffee.


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