Glazed Blueberry Granola Scones

"Scones are a wonderful idea for mornings because they can be completely set up the night before and just get baked off in the morning. Another idea is to make a batch, individually wrap them and throw in the freezer. Then you bake off a scone when ever the urge hits you!"
-- @dianemorrisey
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  • Recipe Card
Prep time 30mins
Cook time 25mins
Serves or Makes: 9

Recipe Card


  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 stick unsalted butter, cold and cut into cubes
  • 1 cup fresh blueberries
  • 1/2 cup granola, smashed a little to break up big pieces
  • 3/4 cup heavy cream, or buttermilk
  • 1/2 cup powdered sugar
  • 1 tablespoon milk


  • Step 1

    Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper; set aside.

  • Step 2

    Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse a few times until the flour mixture resembles small pea-sized pieces. Add the cream or buttermilk and pulse 2 or 3 times just until mixture starts to come together. Dump into a large bowl, add the berries and granola and knead a few times until flour is all incorporated and dough holds together being careful not to overwork the dough.

  • Step 3

    Pat the dough into an 8x8” square and cut into 9 squares. Freeze for at least 15 minutes. Remove from freezer and brush with a little heavy cream. Bake until golden-brown on the top and bottom, about 25 minutes.

  • Step 4

    Make the glaze: Whisk the powdered sugar and milk together in a small bowl until smooth. Drizzle over the cooled scones.