Blueberry Scones
These blueberry scones are a bakery-style indulgence you can easily make at home. The dough is rich and buttery, with bursts of sweet blueberries throughout, and bakes into tender scones with crisp edges and a moist, crumbly interior. A drizzle of fresh lemon glaze adds just the right amount of zing to complement the berries. For best results, make sure the butter is cold before mixing — that’s the secret to creating layers and a light texture. Enjoy them fresh from the oven or freeze extras for a future treat.
Ingredients
- 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup plus 1 tablespoon heavy cream plus more for brushing tops of scones
- 1 large egg lightly beaten
- 1 cup fresh blueberries or frozen blueberries do not thaw
Lemon Glaze (Optional)
- ½ cup powdered sugar
- zest of 1 small lemon
- 1 tablespoon fresh lemon juice
Instructions
- Place the butter in the freezer for 20 to 30 minutes so it becomes firm and easier to grate. Cold butter is essential for creating scones with a flaky, tender texture.
- While the butter chills, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until everything is evenly combined.
- Once the butter is fully chilled, use a box grater to grate it into small shreds. Add the grated butter to the dry ingredients and use a rubber spatula to gently mix it in, coating the pieces of butter with the flour mixture.
- Next, pour in the heavy cream, crack in the egg, and add the blueberries. Stir everything together with a rubber spatula just until the dough starts to form. It will be crumbly and a bit shaggy at this stage.
- Turn the crumbly dough out onto a lightly floured surface and gently bring it together with your hands. Try not to overmix, as this can make the scones tough. Form the dough into a round disc about 1 inch thick. Cut it into 8 wedges and transfer them to your prepared baking sheet.
- If the dough has become soft or warm while shaping, place the scones in the refrigerator for 15 to 20 minutes before baking. This helps maintain the butter’s coldness, which creates a better rise and flakier texture.
- Brush the tops of the scones lightly with a bit of heavy cream to help them brown nicely in the oven.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the scones are cooked through. Allow them to cool on the baking sheet for about 10 minutes before adding glaze or serving.
- To make the lemon glaze, whisk together powdered sugar, fresh lemon zest, and lemon juice in a small bowl until smooth. Drizzle it generously over the cooled scones for a bright and zesty finish.
Notes
The glaze recipe provides just enough for a light drizzle over the scones, adding a touch of sweetness without overpowering the lemon flavor. If you prefer a more generous layer of glaze, feel free to double the recipe to suit your taste.
Once baked and cooled, the scones can be stored in an airtight container in the refrigerator for two to three days. They’ll stay soft and flavorful, making them perfect for enjoying later with your morning coffee or tea.
These scones also freeze very well. After cooling completely, place them in an airtight container and freeze for up to three months. You can freeze them either with the glaze already added or wait to glaze them after thawing. To serve, let them thaw at room temperature, in the refrigerator overnight, or use your microwave’s defrost setting for a quicker option.
Once baked and cooled, the scones can be stored in an airtight container in the refrigerator for two to three days. They’ll stay soft and flavorful, making them perfect for enjoying later with your morning coffee or tea.
These scones also freeze very well. After cooling completely, place them in an airtight container and freeze for up to three months. You can freeze them either with the glaze already added or wait to glaze them after thawing. To serve, let them thaw at room temperature, in the refrigerator overnight, or use your microwave’s defrost setting for a quicker option.