Homemade Blueberry Scones

It’s blueberry time! This week, get fresh and sweet pints of organic blueberries from Homegrown for only $2.99 each. The homemade scones are the best part of blueberry season – tender and flakey dough, blueberries bursting with sweetness, and just a little sugar on top. Enjoy with jam for an easy breakfast, or pour a cup of tea for combination that is time tested and proven.

*Prices good through 6/2/20.

  • Serves: about 1 dozen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 2 1/2 c. All-Purpose Flour
  • 1/2 c. Cold Unsalted Butter
  • 2 tbsp. Coconut Oil OR Vegetable Oil
  • 2 Eggs
  • 1 tbsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/3 c. Sugar
  • 3/4 c. Heavy Cream
  • 1 1/2 c. Fresh Blueberries, washed & dried
  • Cane Sugar (for topping, optional)


  1. Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a large mixing bowl, whisk together flour, sugar, salt, and baking powder. Add cold butter and cut together until mixture resembles wet sand. Add coconut oil and mix together again.

  2. In a separate bowl, whisk together eggs and heavy cream. Pour eggs and cream in with flour-butter mixture and stir until just coming together- do not overmix. Fold in blueberries, then turn out dough onto a lightly floured surface and knead briefly, about 30 seconds.

  3. Using greased cookie cutters or a very sharp knife, cut scones into desired shapes and lay on prepared baking sheet. Sprinkle each scone with a light coating of cane sugar, if desired, then bake about 20 minutes or until golden. Transfer immediately to wire cooling rack. Best enjoyed fresh.

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