Blueberry Drop Scones
Tender, buttery blueberry drop scones made with heavy cream, fresh berries, and vanilla. Easy to prepare with no rolling or shaping required.
Servings
Ingredients
- 2 cups all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter cold and cubed
- 1 cup fresh blueberries
- ¾ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 large egg
- Optional: Coarse sugar for topping
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or leave it ungreased if preferred.
Prepare the Dry Ingredients
- In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking powder, and salt. Stir until thoroughly mixed.
Incorporate the Butter
- Using a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces throughout.
Add the Blueberries
- Gently fold the fresh blueberries into the dry mixture, ensuring they are evenly distributed without crushing them.
Mix the Wet Ingredients
- In a separate bowl, whisk together the heavy cream, vanilla extract, and egg until smooth.
Combine Wet and Dry Mixtures
- Slowly pour the wet mixture into the flour mixture. Stir gently using a rubber spatula or wooden spoon until the dough just comes together. Do not overmix.
Knead Lightly
- Turn the dough out onto a lightly floured surface. Knead gently 3 to 4 times, just until the dough holds together.
Form and Bake the Scones
- Divide the dough into 8 equal portions. Drop each portion directly onto the prepared baking sheet, spacing them a few inches apart. Sprinkle with coarse sugar if desired.
Bake
- Bake in the preheated oven for 18–20 minutes, or until the tops are lightly golden and the centers are set. Allow to cool slightly before serving.
Notes
To prepare gluten-free blueberry drop scones, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients (especially baking powder and vanilla) are certified gluten-free. The texture will remain tender, though slightly more delicate.