Blueberry Scones

Of Scottish origin and often served with tea, these scones are like a sweet biscuit. They’re not too sugary and are fairly light with a golden exterior and soft interior. Blueberry is our favorite add-in, but we’ve prepared and enjoyed this recipe with cranberries, raisins, and just cinnamon as well.

STEP ONE – Preparations

  1. Preheat the oven to 375°F.
  2. Lightly spray a large baking sheet with canola spray.
  3. Get out 2 medium bowls.
  4. Set up a cooling rack.

STEP TWO – Make the Dough


4 tablespoons unsalted butter
1 large egg
½ cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
1 cup blueberries (fresh or frozen)


  1. In the 1st medium bowl, microwave the butter for 45 seconds and let cool briefly.
  2. Add the egg, sour cream, and vanilla and whisk well.
  3. In the 2nd medium bowl, combine the flour, sugar, baking powder, and salt.
  4. Add the dry to the wet ingredients with the blueberries and stir to incorporate without overmixing.

STEP THREE – Assemble and Bake

  1. Use your hands to gently form the dough into a ball.
  2. Place the dough on a lightly floured surface and use your fingertips to spread into an 8-inch-diameter circle.
  3. Cut into 8 uniform pie-shaped pieces.
  4. Use a spatula to transfer the pieces to the baking sheet and sprinkle with raw sugar.
  5. Bake for 15-18 minutes until lightly browned at the tips.
  6. Cool the scones on the cooling rack for 10 minutes.
  7. Serve warm.

Recommended Serving Size: 1 scone

Exchanges: 2 starch, 2 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

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