Classic | Blueberry Scones

By Cynthia Nelson
September 10, 2012

Photography By Cynthia Nelson


2 cups (480 mL) all purpose flour

2½ (12.5 mL) teaspoons baking powder

½ teaspoon (2.5 mL) ground cinnamon

¾ teaspoon (3.5 mL) kosher salt

4 tablespoons (60 mL)white granulated sugar

4 oz cold (57 g) unsalted butter

1¼ cups (300 mL) fresh blueberries

¼ cup (60 mL) whole milk

¼ cup (60 mL) sour cream

2 eggs

Zest of one lemon

½ teaspoon (2.5 mL) pure vanilla extract

Demerara brown sugar for sprinkling

Serves 12


1. Preheat oven to 375°F (190°C)

2. Line a large baking sheet with parchment paper

3. Add flour, baking powder, cinnamon, salt and sugar to a large bowl and mix well

4. Cut butter into squares and rub into flour mixture until it resembles a coarse texture

5. Toss blueberries in flour-butter mixture

6. Add milk, sour cream, 1 egg, lemon zest and vanilla to another bowl and whisk. Pour the ingredients into the flour mixture and use a flat rubber spatula to mix gently and bring the dough together (it will be a bit crumbly). Turn the contents onto a floured work surface and gently bring the dough together.  Do not overwork the dough

7. Pat dough into a 1 – 1 ¼ (2.54 – 3 cm) inch thick round and cut into quarters and them cut each quarter into two

8. Transfer cut dough to baking sheet

9. Beat the remaining egg and brush the scones. Liberally sprinkle with Demerara sugar and bake for 22 – 25 minutes or until golden brown. Once baked, transfer the scones to a wire rack to cool

For more great recipes, and insight, visit and purchase Cynthia’s cookbook, Tastes Like Home.

To view more food stories see the Fall 2009 issue of City Style and Living Magazine here.