Blueberry Drop Scones Recipe

Name: Blueberry Drop Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup whole wheat pastry flour; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3 tablespoons dry buttermilk; 4 tablespoons butter (frozen and then cut into 1 inch pieces); 3/4 cup water; 1 egg; 2 teaspoons vanilla extract; 1/2 cup frozen blueberries

Servings: persons

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3 tablespoons dry buttermilk
4 tablespoons butter (frozen and then cut into 1 inch pieces)
3/4 cup water
1 egg
2 teaspoons vanilla extract
1/2 cup frozen blueberries

1
Preheat oven to 400 degrees.
2
Mix all dry ingredients in a large bowl.
3
Using a pastry blender or your fingers, add butter and mix until lumps of butter are no larger than pea-sized clumps.
4
In a separate bowl, whisk egg, water, vanilla and then add to the flour mixture, being careful to avoid overmixing.
5
Gently fold in blueberries, especially if using fresh, as they will bleed considerably.
6
Drop about 1/4 cup sized scones on a baking sheet lined with parchment paper.
7
Bake for about 10-15 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whole wheat pastry flour, 1 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and more.

Yes, Blueberry Drop Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Drop Scones

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