Buttery, tender blueberry scones with a golden crust and soft, flaky interior. Infused with fresh lemon zest for a bright, citrusy flavor that complements the blueberries. Perfect for breakfast, brunch, or an afternoon treat with tea or coffee.
Ingredient Breakdown
The combination of carefully selected ingredients is what makes these blueberry scones irresistibly light and flavorful. All-purpose flour provides the ideal structure, while baking powder ensures a delicate rise, creating a soft and airy texture. Granulated sugar adds just the right amount of sweetness without overpowering the natural flavors. The cold, cubed butter is crucial for achieving the signature flakiness, as it melts during baking, forming tender pockets in the dough. Heavy cream contributes richness, while the egg binds the ingredients together, resulting in a moist and tender crumb. The blueberries—whether fresh or frozen—bring bursts of juicy sweetness, while lemon zest enhances the flavor with a refreshing citrusy note. A final brush of heavy cream and a sprinkle of sugar on top add a touch of crispness and golden-brown perfection to every bite.
Step-by-Step Preparation Guide
Preparing the Dry Ingredients
Whisk together the flour, sugar, baking powder, and salt to ensure even distribution. Incorporate the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Mixing in the Wet Ingredients
Whisk the heavy cream and egg separately before combining with the dry mixture. Stir just until the dough is moistened while maintaining a slightly crumbly texture.
Shaping and Cutting the Dough
Transfer the dough onto a lightly floured surface and gently knead it a few times. Shape it into an 8-inch disc and cut into 8 equal wedges for even baking.
Chilling for Best Results
Place the scones on a lined baking sheet and freeze for 20 minutes. This step ensures they maintain their shape during baking and enhances their flaky texture.
Baking and Finishing Touches
Preheat the oven to 400°F (200°C). Brush the scones with heavy cream and sprinkle with sugar for added crunch. Bake for 20 to 25 minutes until golden brown. Let cool slightly before serving.
Recipe Tips & Frequently Asked Questions
How to keep the dough from becoming too wet or too dry:
Adjust with a small amount of flour or cream as needed.
The best way to store and reheat leftover scones:
Keep in an airtight container and reheat briefly in the oven.
Alternative flavor variations, such as swapping blueberries for other fruits:
Try raspberries, blackberries, or chopped strawberries.
Can I use milk instead of heavy cream?
Yes, but heavy cream gives a richer texture.
What should I do if my scones spread too much while baking?
Ensure the dough is well-chilled before baking.
Can I make the dough ahead of time and bake later?
Yes, shaped scones can be frozen and baked directly from the freezer.
How do I get a flakier texture without making the scones too dense?
Handle the dough gently and avoid overmixing.
What to Serve With This Recipe
These scones pair beautifully with clotted cream, butter, or fruit preserves. They are best enjoyed with a cup of tea, coffee, or fresh juice. For a full brunch spread, serve alongside scrambled eggs, fresh fruit, or yogurt.
Homemade blueberry scones are a must-have in any baker’s recipe collection. Their rich, buttery flavor and tender texture make them a delightful treat for any occasion. Experiment with different fruits and flavors to personalize them, and enjoy a bakery-quality scone from the comfort of your home.
Ingredients
2 cups (240g) all-purpose flour
⅓ cup (66g) granulated sugar, plus extra for sprinkling
2 teaspoons baking powder
½ teaspoon salt
½ cup (113g) unsalted butter, cold and cubed
1 cup (170g) fresh or frozen blueberries
Zest of 1 lemon
¾ cup (180mL) heavy cream, plus extra for brushing
1 large egg
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Add the cold, cubed butter and incorporate it into the flour mixture using a pastry blender or by rubbing the pieces between your fingertips until they resemble small, pea-sized crumbs. Gently fold in the blueberries and lemon zest.
In a separate small bowl, whisk together the heavy cream and egg until smooth. Pour the wet mixture over the dry ingredients, then use a silicone spatula or your hands to combine just until the dough is mostly moistened—it should remain slightly crumbly.
Lightly flour a clean surface and transfer the dough onto it. Knead gently a few times to bring it together into a ball. Press it into an even 8-inch circle, then slice into 8 equal wedges.
Arrange the scones on a small parchment-lined or silicone-lined baking sheet and place them in the freezer for 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
Transfer the chilled scones onto a large baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional heavy cream and sprinkle with sugar for a delicate crunch.
Bake for 20 to 25 minutes, or until the tops are lightly golden and the bottoms are a rich golden brown. Allow them to cool for at least 10 minutes before serving for the best texture and flavor.
Blueberry Scones Recipe
Ingredients
- 2 cups 240g all-purpose flour
- ⅓ cup 66g granulated sugar, plus extra for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup 113g unsalted butter, cold and cubed
- 1 cup 170g fresh or frozen blueberries
- Zest of 1 lemon
- ¾ cup 180mL heavy cream, plus extra for brushing
- 1 large egg
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Add the cold, cubed butter and incorporate it into the flour mixture using a pastry blender or by rubbing the pieces between your fingertips until they resemble small, pea-sized crumbs. Gently fold in the blueberries and lemon zest.
- In a separate small bowl, whisk together the heavy cream and egg until smooth. Pour the wet mixture over the dry ingredients, then use a silicone spatula or your hands to combine just until the dough is mostly moistened—it should remain slightly crumbly.
- Lightly flour a clean surface and transfer the dough onto it. Knead gently a few times to bring it together into a ball. Press it into an even 8-inch circle, then slice into 8 equal wedges.
- Arrange the scones on a small parchment-lined or silicone-lined baking sheet and place them in the freezer for 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Transfer the chilled scones onto a large baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional heavy cream and sprinkle with sugar for a delicate crunch.
- Bake for 20 to 25 minutes, or until the tops are lightly golden and the bottoms are a rich golden brown. Allow them to cool for at least 10 minutes before serving for the best texture and flavor.
Notes
-
Measure the flour correctly
- Adding too much flour results in dry, crumbly scones that don’t rise properly.
- The best way to measure flour is with a kitchen scale.
- If using measuring cups, fluff the flour with a spoon, sprinkle it into the cup, and level it off with a knife.
-
Use cold butter
- The butter must be cold to create flaky layers.
- As the scones bake, the butter melts, leaving pockets that contribute to a light, airy texture.
-
Avoid overworking the dough
- Too much kneading activates gluten, resulting in dense and chewy scones.
- Mix just until the dough comes together to maintain tenderness.
-
Prevent sticking when cutting the dough
- Lightly flour your knife, bench scraper, or hands to keep the dough from sticking.
- Press straight down when cutting and avoid twisting the cutter, as twisting seals the edges and prevents a good rise.
-
Handle frozen blueberries correctly
- Add frozen blueberries directly to the dough without thawing to prevent excess moisture.
- Baking time may increase slightly, but the cold fruit helps maintain the dough’s structure.
- If using frozen berries, mix them in at the last minute to reduce color bleeding into the dough.
-
Shape the dough gently
- Avoid pressing or compressing the dough too firmly.
- Pat the edges gently to maintain a light, delicate texture.
