NUTTY BLUEBERRY SCONES

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These blueberry scones are so good. They are a great way to start your morning with a hot cup of coffee and a delicious scone. They keep well and are easy to make. You can use any nuts you chose or leave them out. If you like scones, you may also love these bacon cheddar scones.

Blueberry Scones

2 cups self-rising flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 stick or 4 tablespoons butter or margarine, softened
2 eggs
2 teaspoons vanilla flavoring
1 cup heavy whipping cream
1 cup blueberries
2/3 cup walnut pieces

In a large bowl whisk together the flour, baking powder, salt, and sugar.  Cut in the butter until mixture is like coarse crumbs.  In a small bowl, whisk together the eggs, vanilla, and whipping cream.  Add to the flour mixture.  Mix until becomes a dough.  Fold in blueberries and nuts.  Spread dough on a floured surface and pat or roll out in medium sized squares about 1 inch thick.  Cut squares into triangles. (I use a pizza cutter to cut the dough into triangles) Spray a baking sheet and place scones on sheet where they don’t touch each other.  Brush the tops with melted butter and bake in 425 degree oven 20 to 25 minutes.  Makes about 12 scones depending on size you cut your triangles.  Serve with your favorite jam, jelly, butter, syrup or topping.  We like them with the topping recipe below drizzled over the scones.   Enjoy!

Topping for Scones

1 cup confectionery sugar
1 tablespoon light corn syrup
3 or 4 tablespoons milk

Whisk together in a bowl and drizzle over scones.


Blueberry Scones

Delicious with coffee!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American, southern
Keyword: Blueberry Scones
Servings: 6 servings
Author: The Southern Lady Cooks

Ingredients

  • 2 cups self-rising flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 stick or 4 tablespoons butter or margarine softened
  • 2 eggs
  • 2 teaspoons vanilla flavoring
  • 1 cup heavy whipping cream
  • 1 cup blueberries
  • 2/3 cup walnut pieces

Topping for Scones

  • 1 cup confectionery sugar
  • 1 tablespoon light corn syrup
  • 3 or 4 tablespoons milk

Instructions

  • In a large bowl whisk together the flour, baking powder, salt, and sugar.  Cut in the butter until mixture is like coarse crumbs.  In a small bowl, whisk together the eggs, vanilla, and whipping cream.  Add to the flour mixture.  Mix until becomes a dough.
  • Fold in blueberries and nuts.  Spread dough on a floured surface and pat or roll out in medium sized squares about 1 inch thick.  Cut squares into triangles. (I use a pizza cutter to cut the dough into triangles)
  • Spray a baking sheet and place scones on sheet where they don't touch each other.  Brush the tops with melted butter and bake in 425 degree oven 20 to 25 minutes.  Makes about 12 scones depending on size you cut your triangles.  Serve with your favorite jam, jelly, butter, syrup or topping.  We like them with the topping recipe below drizzled over the scones.

Topping Instructions

  • Whisk together in a bowl and drizzle over scones.

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