This Blueberry Scones recipe is a tender and flaky breakfast treat, which is made with fresh blueberries and lemon zest. It’s a classic, foolproof recipe, ready in about 40 minutes.
Blueberry Scones Ingredients
- 2 cups unbleached all-purpose flour, plus more for dusting
- 3 tablespoons sugar, plus more for sprinkling
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 ½ cups fresh blueberries, rinsed and dried
- 1 teaspoon grated lemon zest
- ⅓ cup heavy cream, plus more for brushing
- 2 large eggs
How To Make Blueberry Scones
- Prep oven and mix dry ingredients: Preheat the oven to 400°F. In a large bowl, sift together the flour, sugar, baking powder, and salt.
- Cut in the butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until the largest pieces are the size of peas.
- Combine wet and dry ingredients: Gently stir the blueberries and lemon zest into the flour mixture. In a separate small bowl, whisk together the cream and eggs. Make a well in the center of the dry ingredients and pour in the cream mixture. Stir lightly with a fork until the dough just comes together.
- Knead and shape the dough: Turn the dough out onto a lightly floured surface and knead just a few times to bring it together. Pat the dough into a 6-inch square that is about 1 1/2 inches thick.
- Cut and bake: Using a sharp knife dipped in flour, cut the dough into four squares, then cut each square in half diagonally to form eight triangles. Transfer the scones to a parchment-lined baking sheet.
- Bake and cool: Brush the tops of the scones with a little more cream and sprinkle with sugar. Bake for 20 to 22 minutes, until the tops are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- How to get the flakiest scones? The absolute key is to use very cold butter and not to overwork it into the flour. The small, pea-sized pieces of butter will melt in the hot oven, creating steam pockets that result in a light and flaky texture.
- Can I use frozen blueberries? Yes. Do not thaw them first. Add the frozen blueberries directly to the flour mixture. This will prevent their color from bleeding into the dough.
- How do I prevent tough scones? The most common mistake is overworking the dough. Once you add the wet ingredients, mix only until the dough just comes together. A shaggy, slightly sticky dough is perfect.
- Can I make these ahead of time? Yes. You can freeze the unbaked, shaped scones. Place them on a baking sheet to freeze solid, then transfer them to a freezer bag. You can bake them directly from frozen, adding a few extra minutes to the baking time.
What To Serve With Blueberry Scones
These classic scones are a perfect breakfast or afternoon tea treat. They are traditionally served with:
- Clotted cream and lemon curd
- A simple pat of salted butter
- Your favorite jam or preserves
How To Store Blueberry Scones
- Room Temperature: Store the completely cooled scones in an airtight container at room temperature. They are best enjoyed on the day they are made but will keep for up to 3 days.
- Reheat: To refresh them, you can warm the scones in a 350°F oven for 5 to 10 minutes.
Blueberry Scones Nutrition Facts
- Serving Size: 1 scone
- Calories: 280 kcal
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why are my scones dry?
This is usually caused by adding too much flour or overbaking. Be sure to measure your flour correctly (spoon and level method) and check the scones for doneness at the 20-minute mark.
Can I make these without a pastry cutter?
Yes. You can use two knives in a crisscross motion to cut the butter into the flour, or simply use your fingertips to quickly rub the butter in. The goal is to work quickly to keep the butter cold.
Can I add a glaze?
Absolutely. A simple lemon glaze made by whisking powdered sugar with a little fresh lemon juice would be a delicious addition. Drizzle it over the cooled scones.
Try More Recipes:
- Blueberry-Cheesecake Icebox Cake Recipe
- Blueberry-Mint Lemonade Recipe
- Classic Blueberry Crumb Cake Recipe
Blueberry Scones Recipe
Description
Classic, tender scones bursting with fresh blueberries and a hint of lemon, perfect for a special breakfast or afternoon tea.
Ingredients
Instructions
- Preheat oven to 400°F. Whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the blueberries and lemon zest.
- In a separate bowl, whisk the cream and eggs. Add to the dry ingredients and stir until a dough just forms.
- On a floured surface, knead briefly and pat into a 6-inch square.
- Cut into 8 triangles and place on a parchment-lined baking sheet.
- Brush the tops with cream and sprinkle with sugar.
- Bake for 20-22 minutes until golden brown. Cool on a wire rack.
Notes
- Using cold butter is the most important step for a flaky, tender scone.
- Do not overmix the dough once the wet ingredients are added; a shaggy dough is what you’re looking for.
- For a beautiful finish, don’t skip brushing the tops with cream and sprinkling with sugar before baking.
- These scones are a fantastic way to use up an abundance of fresh summer blueberries.
Blueberry Scones Recipe