Blueberry Scones Recipe
Buttery, tender blueberry scones with crisp edges and juicy berries. Perfect warm for breakfast or an easy brunch treat.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 0.33 cup granulated sugar
- 2.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 tsp finely grated lemon zest
- 8 tbsp unsalted butter, cold and diced Keep very cold for flakier scones.
- 1.25 cup fresh blueberries Frozen unthawed berries also work.
- 0.75 cup heavy cream, cold
- 1 tsp vanilla extract
- 1 tbsp heavy cream, for brushing
- 1 tbsp coarse sugar For sprinkling on top.
Instructions
Preparation Steps
- Heat oven to 400°F. Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, salt, and lemon zest in a large bowl.
- Cut in the cold butter until the mixture looks like coarse crumbs with pea-sized bits.
- Gently fold in blueberries so they stay mostly whole.
- Stir vanilla into the cold cream. Make a well in the dry mix and pour it in.
- Mix with a fork just until a shaggy dough forms. Do not overwork.
- Turn dough onto a lightly floured surface. Press together and pat into a 7–8 inch round, about 1 inch thick.
- Cut the round into 8 wedges and transfer to the prepared sheet, spacing slightly.
- Brush tops with cream and sprinkle with coarse sugar.
- Bake 16–19 minutes until golden at the edges. Cool 10 minutes before serving.
Notes
For a citrus twist, drizzle with a quick lemon glaze (powdered sugar and lemon juice). To store, keep at room temperature in an airtight container for 2 days, or freeze baked scones up to 2 months and rewarm in a 325°F oven.
This recipe is an original creation inspired by classic Blueberry Scones Recipe flavors. All ingredient ratios and instructions are independently developed.