Blueberry and Pecan Scones

Treat yourself to a batch of irresistibly tender Blueberry and Pecan Scones, the perfect fusion of sweet and nutty flavors that's ideal for breakfast, brunch, or an afternoon tea. These golden-brown delights are loaded with bursts of juicy fresh blueberries and the satisfying crunch of chopped pecans, while a hint of vanilla adds warmth to every bite. The buttery, flaky texture comes from working cold, cubed butter into the dough, while an optional sprinkling of turbinado sugar creates a beautifully crisp, caramelized top. Ready in just 35 minutes, these homemade scones are quick to prepare and delicious served warm with a dollop of clotted cream, butter, or your favorite jam. Whether you're hosting guests or indulging in a solo treat, this easy recipe guarantees bakery-style perfection straight from your own kitchen.

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 0.33 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (cold, cubed)
• 0.5 cup Heavy cream (cold)
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.75 cup Fresh blueberries
• 0.5 cup Pecans (chopped)
• 2 tablespoons Turbinado sugar (optional, for topping)

Directions

Step 1

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the texture resembles coarse crumbs.

Step 4

In a small bowl, whisk together the heavy cream, egg, and vanilla extract.

Step 5

Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix.

Step 6

Fold in the blueberries and chopped pecans, being gentle to avoid crushing the blueberries.

Step 7

Transfer the dough onto a lightly floured surface and shape it into a round disc about 1 inch thick.

Step 8

Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.

Step 9

Place the wedges onto the prepared baking sheet, spaced about 2 inches apart.

Step 10

Optional: Sprinkle the tops of the scones with turbinado sugar for a crispy, sweet crust.

Step 11

Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.

Step 12

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 13

Serve warm or at room temperature with butter, clotted cream, or jam as desired.

Nutrition Facts

Serving size	811.8 grams (811.8g)

Amount per serving	% Daily Value*
Calories	3054

Total Fat 189.40g	243%
Saturated Fat 93.50g	468%
Polyunsaturated Fat 2.00g
Cholesterol 612mg	204%
Sodium 2697mg	117%
Total Carbohydrate 308.50g	112%
Dietary Fiber 14.60g	52%
Total Sugars 109.10g
Protein 40.70g	81%

Vitamin D 54IU	269%
Calcium 209mg	16%
Iron 14mg	77%
Potassium 716mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 5.2%

Carbs: 39.8%