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Blueberry Scones Recipe

Blueberry Scones

iamwinfred
This blueberry scones recipe turns out golden, flaky wedges packed with juicy berries in every single bite. I make a batch almost every weekend because they come together fast and taste like something from a real bakery counter. If you have never made scones from scratch, this is the recipe to start with. It uses cold butter, a light hand, and a handful of pantry staples to get that classic tender crumb with crisp, craggy edges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8
Calories 310 kcal

Equipment

  • Oven preheated to 400°F
  • Large mixing bowl
  • Box grater for grating frozen butter
  • Pastry cutter optional, backup to grater method
  • Rimmed baking sheet
  • Parchment paper
  • Bench scraper for cutting clean wedges
  • Wire cooling rack
  • Pastry brush for cream wash
  • Microplane zester optional but recommended for lemon zest

Ingredients
  

  • 2 ½ cups all-purpose flour spooned and leveled
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter frozen
  • 1 cup blueberries fresh or frozen (unthawed)
  • ¾ cup heavy cream plus extra for brushing
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest from about 1 lemon
  • 2 tablespoons turbinado sugar for topping

Instructions
 

  • Preheat oven to 400°F (205°C) and set a rack in the middle position. Line a rimmed baking sheet with parchment paper.
  • In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
  • Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss with your fingertips or a fork until the butter shreds are coated in flour.
  • Gently fold the blueberries into the flour-butter mixture with a rubber spatula, distributing them evenly throughout the dough.
  • In a separate small bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest until smooth.
  • Pour the wet mixture into the dry ingredients and stir with a rubber spatula just until a shaggy dough forms. Do not overmix.
  • Turn the dough onto a lightly floured surface and pat it into an 8-inch wide, 1-inch thick circle. Cut into 8 wedges with a bench scraper.
  • Transfer wedges to the prepared baking sheet, spacing them 2 inches apart. Brush tops with heavy cream and sprinkle generously with turbinado sugar.
  • Bake for 18-20 minutes until golden brown and a toothpick inserted into the center comes out clean. Rotate pan halfway through. Cool on a wire rack for 10 minutes before serving.

Notes

  • Freeze the butter for at least 30 minutes before grating to ensure flaky layers.
  • Handle the dough as little as possible to avoid tough, dense scones.
  • For taller scones, chill the shaped unbaked wedges for 15-20 minutes before baking.
  • If using frozen blueberries, toss them in a tablespoon of flour before folding into the dough to prevent bleeding.
  • Store baked scones in an airtight container at room temperature for up to 2 days.
  • Freeze baked scones for up to 3 months, wrapped tightly in plastic; reheat in a 300°F oven.
  • Swap blueberries for chopped strawberries, raspberries, or blackberries for easy variation.
  • Add a simple powdered sugar glaze after baking for extra sweetness.

Nutrition

Serving: 1sconeCalories: 310kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 290mgPotassium: 95mgFiber: 1gSugar: 14gVitamin A: 10IUVitamin C: 6mgCalcium: 10mgIron: 8mg
Keyword blueberry breakfast, blueberry scones, homemade scones, scones recipe
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