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5 from 3 votes

4 Ingredient Blueberry Scones

These 4-Ingredient Blueberry Scones are tender, lightly sweet, and loaded with fresh blueberries. The simple dough comes together quickly with just self-rising flour, sugar, and cream—no chilling or cutting in butter required. They bake up golden with crisp edges and a soft center, and can even be made in the air fryer for a faster option.
Servings: 8 scones
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
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Ingredients

  • 2 cups (260g) self-rising flour, see note before starting
  • 1/4 cup (51g) granulated white sugar
  • 1 1/4 cups (10fl oz/296ml) heavy cream, plus additional 2-3 tbsp for brushing on top
  • 3/4 heaping cup (120g) fresh blueberries

Instructions
 

  • Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the self rising flour and sugar until evenly combined.
  • Add 1 cup heavy cream; mix with a spatula until most of the flour is incorporated and a dough forms. If needed, add more heavy cream, 1 tbsp at a time, until all the flour is incorporated and a soft dough forms (I used an additional 3 tbsp). The dough should not be too sticky to work with. Be careful not to overwork the dough. Gently fold in the blueberries until they are evenly incorporated, doing your best not to crush them.
  • Lightly flour your work surface. Use your hands to pat and spread the dough until you have a rough circle that is about 6-inches wide; do not knead the dough.
  • Use a pastry dough scraper or large sharp knife to cut the dough in half. Cut each half into quarters so you have 8 total wedges. If the dough is sticking to your pastry scraper or knife, you can coat it with flour before making the cuts.
  • Carefully transfer each triangle scone to your prepared baking sheet, spacing them at least 2 inches apart. Brush the tops of the scones with remaining heavy cream.
  • Bake scones for about 18-20 minutes or until golden brown on top. Let cool slightly before eating. You can also add icing before serving. Store any uneaten scones in an airtight container in the fridge or freezer. Reheat before eating.

Notes

  • Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these scones.
  • I made these with Gold Medal self-rising flour*
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • Optional glaze:
    • 1 cup powdered sugar
    • 1-2 tbsp milk, or more as needed
    • Combine powdered sugar and milk in a medium bowl and mix with a small whisk. Add more milk as needed until you have an icing that is runny enough to drizzle over scones.
    • You can also sprinkle some turbinado sugar on top of the scones before baking instead of drizzling with glaze.
  • Air Fryer: You can cook these in the air fryer in small batches. Preheat your air fryer to 400F and cook the scones for about 10-12 minutes.
  • You can cut the scones into small wedges if you prefer small portions. These scones are more like regular sized bakery scones.
Serving: 1scone, Calories: 256kcal, Carbohydrates: 33g, Protein: 6g, Fat: 13g, Saturated Fat: 9g, Sodium: 363mg, Fiber: 0.4g, Sugar: 10g, NET CARBS: 33
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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