Description
Make bakery-quality blueberry scones at home that are moist, tender, and flaky. This easy recipe uses fresh blueberries and a bright lemon glaze for a perfect breakfast or brunch treat.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) very cold unsalted butter, cut into small cubes
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
- 3/4 cup cold heavy cream or buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon milk (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step creates flaky scones.
- Stir in the lemon zest and fresh blueberries gently, making sure not to crush the berries.
- In a separate small bowl, whisk together the cold heavy cream (or buttermilk), egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a round cutter for traditional shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them. For taller scones, gently press the sides of the cut pieces together slightly.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
- Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the scones cool, prepare the glaze: Whisk together the powdered sugar, lemon juice, and milk (if using) until smooth. Add more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
- Drizzle the lemon glaze over the cooled scones before serving.
Notes
- Keep your butter and cream very cold. Cold fat creates steam in the oven, which results in a light, flaky texture.
- If you use frozen blueberries, do not thaw them; toss them with a tablespoon of flour before adding them to the dough to prevent the color from bleeding.
- For a bakery-style look, brush the tops of the unbaked scones with a little extra heavy cream before baking.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 18
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 75