Blueberry Scones Recipe

Overhead view of multiple blueberry scones with blueberries scattered around.

Buttery Blueberry Scones are a wonderful addition to any breakfast or brunch menu. Serve them plain or drizzled with a glaze.

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 20

Chill Time 20

Total Time 55

Servings scones

Calories 343kcal

Author John Kanell

Equipment

Baking Sheet

Ingredients

2 cups all-purpose flour (240g)
⅓ cup granulated sugar plus more for sprinkling (66g)
2 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter cubed (113g)
1 cup fresh or frozen blueberries (6 ounces/170g)
Zest of 1 lemon
¾ cup cold heavy cream (180mL)
1 cold large egg

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and work it into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.
In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.
Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
Meanwhile, preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Transfer the frozen scones to the prepared baking sheet, placing them about 2 inches apart. Brush lightly with a little more cream and sprinkle with sugar.
Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.

Video

Notes

Flour the knife or bench scraper to help the dough from sticking when cutting. You can flour your hands as well, if needed.
Press straight down when cutting. Don’t drag your blade through the dough. This can compress and seal the edges, preventing the scones from rising properly.

Nutrition

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