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blueberry scones

The Best Blueberry Scones

5 from 1 vote
Flaky, bakery-style Blueberry Scones with a tender crumb and crisp golden edges. Brimming with fresh berries and finished with a sweet lemon glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour Plus extra for dusting
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder Check expiration date
  • ½ teaspoon salt
  • ½ cup unsalted butter Very cold and cubed
  • 1 cup fresh blueberries Washed and completely dried
  • ¾ cup heavy cream Plus 2 tablespoons for brushing
  • 1 cup powdered sugar Sifted, for the glaze
  • 2 tablespoons fresh lemon juice For the glaze

Equipment

  • 1 Mixing Bowl Large size
  • 1 pastry cutter For cutting in butter
  • 1 Baking sheet Lined with parchment paper
  • 1 knife For cutting wedges
  • 1 Whisk For the glaze

Method
 

  1. Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
  2. Toss the cold butter cubes into the flour mixture and blend with a pastry cutter until pea-sized crumbles form.
  3. Gently fold the fresh blueberries into the dry mixture.
    folding fresh blueberries into scone dough
  4. Pour the heavy cream over the mixture and stir gently until the dough just begins to come together.
    pouring heavy cream into scone mixture
  5. Turn the dough onto a floured surface, pat into an 8-inch disc, and cut into 8 wedges.
    cutting blueberry scone dough into wedges
  6. Transfer to a lined baking sheet and chill in the refrigerator for 15 minutes.
    placing scone wedges on a baking sheet
  7. Brush tops with cream and bake at 400°F (200°C) for 20 minutes until golden brown.
    brushing blueberry scones with cream
  8. Whisk powdered sugar and lemon juice together, then drizzle over cooled scones.

Nutrition

Serving: 115gCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 50mgSodium: 250mgPotassium: 120mgFiber: 1.5gSugar: 18gVitamin A: 500IUVitamin C: 4mgCalcium: 80mgIron: 1.5mg

Notes

Keep the butter freezing cold for the best flaky texture. Do not skip the 15-minute chilling step before baking.

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