Easy Blueberry Scones
- PREP 15min
- COOK 15min
- TOTAL 30min
You’ll use butter and heavy cream to make the dough for these easy homemade blueberry scones. The combination of these two fats ensures the scones turn out wonderfully tender, soft, and delicate. You can certainly substitute any fruit you like (fresh, frozen, or dried), but for this recipe, we’re using a heaping cup of blueberries (keep them frozen if using frozen). To complement the blueberries, we’ve added lemon zest to the dough and a simple lemon glaze to drizzle on top, making them truly irresistible (orange would be great, too). Another recipe calling for the same cream scone dough is our cranberry orange scones.
These are delicious as-is, but to really make them special, serve with homemade whipped cream, coconut whipped cream, or this homemade honey butter!
You Will Need
- For the Scones
1 tablespoon grated lemon zest
¼ cup (50 g) granulated sugar
2 cups (260 g) all-purpose flour
1 tablespoon baking powder (preferably aluminum-free)
½ teaspoon fine sea salt
5 tablespoons (70 g) cold, unsalted butter, cut into ¼-inch cubes
1 cup (240 grams) heavy cream, plus more as needed
1 teaspoon vanilla extract
1 heaping cup (5 ounces / 140 g) fresh or frozen blueberries (do not thaw)
2 tablespoons coarse sugar (or granulated sugar), for sprinkling
- For the Lemon Glaze
½ cup (60 g) powdered sugar, sifted
1 tablespoon lemon juice
⅛ teaspoon vanilla extract
Directions
1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant and light yellow. Whisk in the flour, baking powder, and salt. Add the butter and use a pastry blender to cut it into the flour until it resembles a coarse meal, with a few pea-size pieces remaining. (Alternatively, this can be done by pulsing in a food processor.)
3Add the cream and vanilla, and stir with a rubber spatula until a crumbly dough forms. You should be able to press the mixture together. If it is too crumbly, add 1 to 2 tablespoons of additional cream.
4Gently fold in the blueberries. It is fine if some of the berries get smashed.
5Turn the dough and any loose bits out onto a lightly floured work surface. Knead 3 to 5 times, just until the dough comes together. Pat into an 8-inch circle, pressing any escaped blueberries back into the dough, and cut into 8 triangles.
6Transfer the scones to the prepared baking sheet, spacing them a few inches apart. Sprinkle the tops with coarse sugar. Bake until light golden brown, 12 to 15 minutes. Let cool for at least 10 minutes before serving or glazing.
7If making the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla until smooth, adding more lemon juice as needed to thin. Drizzle over the cooled scones.
Adam and Joanne's Tips
- Storing: Scones are best eaten fresh. If you do have leftovers, your best bet for keeping them fresh is to freeze them. Freeze baked and cooled scones until hard, then transfer to resealable plastic bags. Freeze for up to 1 month. To reheat, bake in a 350°F oven until warmed. It shouldn’t take long.
- You can freeze unbaked scone dough: Chill cut scones in the freezer until firm, then transfer to resealable plastic bags. They can be kept for up to one month. Bake in a 425°F oven straight from the freezer. (They may take a few extra minutes.)
- Recipe inspired and adapted from America’s Test Kitchen and these cranberry orange scones.
- Nutrition facts are estimates.