Blueberry Scones

Blueberry Scones

Category: Breakfast Entertaining Desserts

  • Recipe Yield 12 scones

  • Prep Time 15 mins

  • Cook Time 30 mins


  • 3 cups all-purpose flour

  • 1/3 cup sugar

  • 1 Tbsp baking powder

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1 tsp salt

  • 12 Tbsp I Can’t Believe It’s Not Butter!® Original Spread, cut into 1-inch cubes

  • 1 pint blueberries

  • 3/4 cups plus 2 Tbsp milk

  • 2 Tbsp turbinado sugar, for sprinkling


  • Preheat oven to 375 F. Line a rimmed baking sheet with piece of parchment paper.

  • In a large mixing bowl, combine the flour, sugar, baking powder, ground cinnamon, ground ginger and salt. 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 Tbsp 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 pinchfuls 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.

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