Blueberry Scones Recipe
Buttery, tender blueberry scones with crisp edges and juicy berries. Perfect warm for breakfast or an easy brunch treat.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
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.