Blueberry Scones
Be the first to rate this
- 15 min
![]()
Prep time ![]()
Ready in time- 12
![]()
Servings - Easy
![]()
Difficulty
Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground ginger (optional)
-
12 tablespoons I Can’t Believe It’s Not Butter!® Sticks, cut into 1-inch cubes
![]()
- 1 pint blueberries
- 3/4 cup plus 2 tablespoons milk
- 2 tablespoons turbinado sugar or sanding sugar for sprinkling
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with piece of parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, ground cinnamon, salt and ground ginger. Cut in the butter pieces with a pastry blender or 2 knives. Toss in the blueberries.
- Pour the milk into the batter and stir slowly and gently to combine. Some of the blueberries may ‘pop’ and release a little liquid and that’s okay. Add flour, 1 tablespoon at a time, if needed to keep the dough from being too sticky.
- Divide the dough in half and form into 2 balls of dough. On a flour dusted surface, form each dough ball into 6″ round disks, and cut each disk into 6 triangular shaped scones.
- Pull the scones apart and place them onto the parchment lined baking sheet. Sprinkle a few pinches of turbinado sugar onto each scone.
- Bake in the preheated oven for 25 to 30 minutes, or until golden on top.
Serve Blueberry Scones for breakfast, or with an afternoon cup of tea.
