Blueberry Scones Recipe
A classic blueberry scones recipe that makes the perfect pastry from scratch. A butter scone, loaded with bursting blueberries, and the best part is they are so easy to make from scratch. These scones are perfect for bringing to a gathering or enjoying as a sweet breakfast.
Ingredients
scones -
- 2 cups all-purpose flour measured, then sifted
- 1 Tbsp baking powder
- 8 Tbsp unsalted butter frozen (1 stick)
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries
glaze -
- 2/3 cup powdered sugar
- 1 Tbsp + 1 tsp lemon juice
Instructions
- Prep. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Chill. Add the stick of butter to the freezer.
- Combine. In a large bowl, combine the flour and baking powder. Grate the chilled butter and gently mix until it forms coarse crumbs; don’t overmix. It should be crumbly, with butter pieces intact.
- Mix. In a separate bowl, whisk together the heavy cream, sugar, egg and vanilla.
- Combine. Add the wet ingredients to the flour mixture and begin to combine. Gently fold in the blueberries. Transfer the mixture onto a floured surface.
- Shape. Shape the mixture into an 8-inch disk and flatten to a ¾-inch thickness.
- Cut. Cut the dough into triangles and spread the scones on the baking sheet.
- Bake. Bake for 25–30 minutes, or until the scones are lightly golden on top. Let the scones cool completely.
- Glaze. Combine the powdered sugar with lemon juice and drizzle over the top of the scones.
Notes
- Use cold butter. Cold butter is the key to buttery, flaky scones. Keep the butter refrigerated until you’re ready to use it.
- Don’t overmix. Mix the dough just until the ingredients come together. Overmixing can make the scones tough instead of soft and tender.
- Work quickly. Work quickly when preparing the dough so the butter stays cold. Overworking the dough can warm the butter and affect the scones' texture.
- Storage. Store the scones in an airtight container at room temperature for up to 2 days for the best freshness. For longer storage, refrigerate for up to 5 days.
- Reheat. Enjoy scones at room temperature or warm them for a fresh-baked taste. Heat them in a 350°F oven for 5–10 minutes, or until warmed through.
- Freeze. Freeze baked scones in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature, then warm in the oven before serving.