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This is the easiest drop scone recipe! These BIG scones are tender, craggy, and a little crumbly. Prefect with your morning coffee or afternoon tea.

When it’s the weekend, I love to wake up early and bake a sweet treat. My family is always delighted when the delicious aroma of French Toast Muffins, Mini Chocolate Puff Pastry Rolls, Orange Poppy Seed Muffins or Irish Soda Bread fill our kitchen.

For the past few weeks, I have worked on tweaking my drop scone recipe. And I have a winner of a recipe for you! This one makes BIG scones that are a little cakey, crumbly and dense at the same time. I fill them with fresh blueberries for a pop of fruity flavor too.

I know you will love this scone recipe! It’s so easy to make. Whisk the dry ingredients. Stir in cold grated butter until the mixture resembles pea sized crumbs. Toss in frozen blueberries. Stir in the wet ingredients just until the dough comes together. Scoop and drop the batter onto a baking sheet and bake. That’s it! No rolling or cutting out of the dough for these tender, buttery, craggy, cakey and a little crumbly scones.

the ingredients for this drop scone recipe

I usually roll out of bed and make this scone recipe while I’m still a little blurry eyed. It’s that easy of a recipe. The ingredients are nothing out of the ordinary so I always have them on hand.

all purpose flour
light brown sugar
baking powder
kosher salt
cinnamon
unsweetened coconut
salted butter
frozen blueberries
heavy cream
large egg
sanding sugar

flour, brown sugar, shredded butter for drop scone recipe

the steps for making this drop scone recipe

In a large bowl, whisk the flour, brown sugar, baking powder, kosher salt, cinnamon and unsweetened coconut.
Grate very cold butter using a grater and add it to the dry ingredients. Using either a fork or your fingers, mix the ingredients until pea sized crumbs form.
Toss in the frozen blueberries and stir to coat with the ingredients.
In a small bowl, whisk together the heavy cream and egg. Add the cream mixture to the flour butter mixture. Gently stir until the dough just comes together. You want a lump bumpy dough.
Using a 1/2 cup measure or a kitchen scale to make 3 ounce scones. Place on a parchment paper lined baking sheet and brush with a little more heavy cream. Sprinkle with sanding sugar. Bake for about 20 minutes at 400 degrees F.

And that’s it! This easy drop scone recipe will have you enjoying these tender and buttery biscuit like treats before you finish your first cup of coffee.

chef baking tips for making better scones

Start with cold, cold, cold butter. Frozen butter is even better. Grab a grater and get grating. The shredded butter will effortlessly combine with the dry ingredients. And butter makes for tender, flaky, and crispy edged scones.
Heavy cream helps scones bake up higher and are more flavorful than than its less fat counterparts. Skip whole milk or half and half for this drop scone recipe.
Freeze the blueberries. Since the scone batter is thick, the frozen blueberries will not break apart when mixed in.
Use a kitchen scale to make even sized scones.
Line the baking sheet with parchment paper so scones will bake evenly.

If you make this easy and oh so tender and buttery drop scone recipe, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

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