Pantry Blueberry Scones (Easy & Adaptable!)

With all the social distancing and working from home, its the perfect chance to spend some more time in the kitchen!

These scones seriously could not be easier, and you really can use any add-ins you have in the freezer or fridge. I had frozen blueberries, so I went for those… but any berry or fruit would work well. I also have a delicious Strawberries & Cream scone recipe if that’s more up your alley!

Finally, the best part is that these come together in about 30 minutes. So even if you don’t have a ton of time, you’re only about a half hour away from a super tasty homemade treat.

(Note: I halved this recipe to make 4 scones… but honestly wish I had done the full recipe!!)

Preheat your oven to 375.

Prep a baking sheet with some non-stick spray or parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Add in the diced butter.

Using a pastry cutter or two knives, cut down the butter to small pea sized pieces.

Pour in the milk and use your hands to incorporate the milk into the dough. (Make sure you ‘de-bling’ or your rings will have dough in them forever lol). It will be pretty sticky at this point.

Add in the frozen fruit and continue working to incorporate the fruit evenly in the dough.

Sprinkle your work surface with flour and dump the dough out.

Sprinkle the top of the dough with more flour and pat into a rough square. Fold the dough a few times over itself to create some delicious layers. This part might get a little messy, but the key is to not overwork the dough.

Form the dough into a disc.

Cut into 8 equal triangles and place onto your baking sheet with at least a couple inches between scones.

Bake for 18-22 minutes, or until the top is toasty brown.

Enjoy warm!


Makes: 8 scones

Prep: 10 minutes, Cook: 20 minutes, Total: 30 minutes

  • 2 cups all purpose flour (plus more for dusting your surface)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 5 tablespoons cold unsalted butter, diced
  • 1 cup milk (I used 2%, oat or almond milk would work just fine)
  • 2 cups frozen fruit (I used blueberries, but any other berry, or mango or peach would work well)

Preheat your oven to 375. Prep a baking sheet with some non-stick spray or parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Add in the diced butter.

Using a pastry cutter or two knives, cut down the butter to small pea sized pieces.

Pour in the milk and use your hands to incorporate the milk into the dough. It will be pretty sticky at this point. Add in the frozen fruit and continue working to incorporate the fruit evenly in the dough.

Sprinkle your work surface with flour and dump the dough out.

Sprinkle the top of the dough with more flour and pat into a rough square. Fold the dough a few times over itself to create some delicious layers. This part might get a little messy, but the key is to not overwork the dough.

Form the dough into a disc.

Cut into 8 equal triangles and place onto your baking sheet with at least a couple inches between scones.

Bake for 18-22 minutes, or until the top is toasty brown.

Enjoy warm!


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