Print

Classic Blueberry Scones

Close-up of three freshly baked Blueberry Scones stacked on a white plate, drizzled with white glaze.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to bake light, flaky blueberry scones with a simple lemon glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup fresh or frozen blueberries
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (for dough)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently fold in the lemon zest and blueberries. If using frozen blueberries, do not thaw them first.
  5. In a small bowl, whisk together the egg, 1/2 cup heavy cream, and vanilla extract. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle. Cut the dough into 8 wedges or use a round cutter.
  7. Place the cut scones onto the prepared baking sheet. Brush the tops lightly with the reserved 1 tablespoon of heavy cream.
  8. Bake for 15 to 18 minutes, or until the tops are golden brown.
  9. While the scones cool slightly, whisk together the powdered sugar and lemon juice to create a thin glaze.
  10. Drizzle the glaze over the warm scones before serving.

Notes

  • For the flakiest texture, keep your butter very cold and handle the dough as little as possible.
  • If you use frozen blueberries, toss them lightly in a teaspoon of flour before adding them to the dough to help prevent color bleeding.
  • If you prefer a richer scone, you can substitute buttermilk for the heavy cream.

Nutrition

Find it online: https://cookerycourier.com/blueberry-scones-recipe-flaky-homemade/