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Blueberry Scones
Buttery and flaky on the outside with soft, tender centers, these Blueberry Scones are loaded with juicy blueberries and finished with an irresistible lemon glaze.
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup cold unsalted butter, diced, (8 Tbsp)
- 1 large egg, cold, lightly beaten
- 1/2 cup heavy whipping cream , cold, plus 2 Tbsp to brush the tops
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries, do not thaw if frozen
- 1 Tbsp coarse sugar, such as turbinado,, or granulated sugar
For the Lemon Glaze:
- 2/3 cup powdered sugar
- finely grated zest of 1 lemon
- 1 Tbsp fresh lemon juice, plus more as needed for desired consistency
Instructions
To Make Blueberry Scones:
- Make the Dough: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the diced butter and cut it into the flour mixture using a pastry cutter, or until pea-sized butter crumbs form. Gently fold in the blueberries. Refrigerate while preparing the liquid ingredients.
- Add Wet Ingredients: In a small bowl, whisk together cream, egg, and vanilla. Use a spatula to fold into your flour mixture just until a shaggy dough forms and holds together when pressed. Do not knead or over-mix the dough. If needed, add cream 1 teaspoon at a time until the dough comes together.
- Shape and Chill: Transfer to a lightly floured work surface and gently bring the dough together. Pat it into a 1-inch-thick, 7-inch-wide disk. Cut into 8 equal wedges with a sharp knife or bench scraper, cutting straight down without sawing. Set scones onto your lined baking sheet, at least 1 inch apart. Brush with cream, sprinkle with coarse sugar, and chill for 15 minutes.
- Bake for 20-23 minutes until golden brown and the centers reach about 200°F on an instant-read thermometer. Transfer to a cooling rack and cool completely before glazing.
To Make the Lemon Glaze:
- In a small bowl, combine powdered sugar, lemon zest, and lemon juice. Stir until well blended. The glaze should be drizzling consistency. You can thicken it with more powdered sugar and thin it out with more lemon juice. Once the scones have cooled, drizzle with glaze.
Notes
- Dough Consistency: The dough should look shaggy but hold together when pressed. Avoid overmixing.
- Make-Ahead: Shape, cover, and refrigerate overnight, then bake directly from the refrigerator.
- Freezing: Freeze shaped, unbaked scones until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes as needed. Add the glaze before serving.
- To Store Baked Scones: Once the glaze is set, store the scones in an airtight container at room temperature for up to 3 days. For the best texture, warm them briefly before serving.
Nutrition Facts
Blueberry Scones
Serving Size
1 scone
Amount per Serving
Calories
350
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
69
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
68
mg
23
%
Sodium
161
mg
7
%
Potassium
228
mg
7
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
5
g
10
%
Vitamin A
613
IU
12
%
Vitamin C
3
mg
4
%
Calcium
88
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.