Blueberries are a natural fit for scones. These baked treats go perfectly with a nice cup of tea.

Yield: Makes 9 scones.



  • 1 3/4 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup salted butter, chilled
  • 2 large eggs
  • 1/3 cup whipping cream
  • 3/4 cup blueberries
  • 1 tsp granulated sugar


  1. Preheat oven to 450ºF.
  2. In a medium bowl, combine flour, 1 tbsp sugar, baking powder and salt.
  3. Cut in butter using a pastry blender until mixture forms coarse crumbs.
  4. Whisk eggs until lightly beaten; set aside 2 tbsp. Whisk remaining egg with whipping cream; add to dry ingredients and stir just until combined. Gently fold in blueberries.
  5. Place dough on a lightly floured board and pat into a 3/4 inch thick rectangle. Cut dough into squares using a knife.
  6. Place on an ungreased cookie sheet and brush tops lightly with reserved egg. Sprinkle tops with 1 tsp sugar. Bake until golden brown, about 15 minutes.
Nutritional analysis per scone: 397 calories, 14.9 g fat, 31.4 g protein, 32.1 g carbohydrate, 1.7 g fibre, 686 mg sodium