Pancake Blueberry Scones

Crisp on the outside, tender on the inside, and bursting with juicy blueberries—these Pancake Blueberry Scones are a playful twist on the classic British and Irish favorite.  Traditionally made with flour or oats, scones have long graced teatime tables with their buttery charm.  Here, I invite modern ease into the mix: pancake mix shortcuts the prep without sacrificing flavor.  The result? A golden, wholesome treat that’s perfect for breakfast, brunch, or a cozy afternoon snack.  Quick to make, delightful to share, and just the right blend of old-world comfort and everyday simplicity. Serve these golden beauties warm from the oven with a dollop of clotted cream or a drizzle of honey.  Pair them with a steaming mug of Earl Grey or a tangy hibiscus tea for a moment that feels like a gentle hug.  Growing up, scones weren’t just treats—they were quiet anchors for weekend mornings, where time slowed and blueberry bursts whispered stories from the past.  Whether enjoyed solo in the morning light or shared during a heart-to-heart chat, these scones invite you to savor comfort, simplicity, and just a hint of nostalgia.

 

Ingredients:

• 1 cup pancake mix (any brand you like)
• 1/3 cup milk or heavy cream
• 1/3 cup cold butter, cut into small pieces
• 1/3 cup sugar
• 1/2 tsp cinnamon powder
• 1/2 tsp baking powder
• 1/2 cup frozen blueberries (keep frozen, do not thaw)
• 2 tbsp sugar (for topping)

Directions:

1.    Mixing Dry Ingredients:

2.    In a large bowl, whisk together the pancake mix, sugar, baking powder, and cinnamon.

3.    Cutting in Butter:

4.    Add the cold butter pieces to the bowl.  Use a pastry cutter, two forks, or your fingers to blend the butter into the dry mixture until it looks like coarse crumbs (pea-sized pieces).

5.    Adding Liquid and Blueberries:

6.    Pour in the milk or cream.  Add the frozen blueberries. Gently mix until the dough is evenly moistened.  Do not overmix.

7.    Forming the Dough:

8.    Lightly flour your work surface and hands.  Turn the dough out onto the surface and gently press it into a ball.  (It will be sticky — add a little flour if too wet, or a tablespoon or two more cream if too dry.)

9.    Shaping and Cutting:

10.                       Press the dough into an 8-inch disc one disc into 4 wedges using a sharp knife.

11.                       Chilling the Scones:

12.                       Place the wedges onto a plate or parchment-lined baking sheet.  Brush the tops with a little more cream or milk, then sprinkle with the 2 tbsp sugar for extra crunch.

13.                       Refrigerate for at least 15 minutes while preheating the oven.

14.                       Preheating the Oven:

15.                       Preheat to 400°F (204°C).  Line a baking sheet with parchment paper or a silicone mat.

16.                       Baking:

17.                       Arrange the chilled scones 2–3 inches apart on the prepared baking sheet.

18.                       Bake for 22–25 minutes, or until the edges are golden and the tops lightly browned.

19.                       Cooling & Serving:

20.                       Let the scones cool for a few minutes before serving. Enjoy warm or at room temperature!