American🍞 Bread & bakery

The Perfect Blueberry Scones

Name: The Perfect Blueberry Scones
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups All-purpose flour; 1/3 cups Granulated sugar; ½ tsp Salt; 2 tsp Baking powder; ½ cup Ice-cold butter; 1 Lemon zest; 1 cup Blueberries; ¾ cups Heavy cream; 1 Large egg; 1 tsp Vanilla extract; 2 cups Powdered sugar; ½ Lemon zest (for glaze); 3 tbsp Fresh lemon juice; ~¼ cups Blueberries (for glaze); ~2-3 tbsp Coarse or granulated sugar (for topping)

⏱ 45 min🍽 Serves 8

Crisp on the outside, tender on the inside blueberry scones with a lovely sweet-tart flavor from juicy blueberries and bright lemon zest. Delicious plain, sprinkled with coarse sugar, or drizzled with a sweet glaze — a wonderful way to start the morning.

Adapted from a video by Preppy Kitchen

The Perfect Blueberry Scones Recipe

Watch on YouTube

Ingredients

All-purpose flourabout 240g2 cups
Granulated sugarabout 66g1/3 cups
Salt½ tsp
Baking powder2 tsp
Ice-cold buttercubed½ cup
Lemon zestzest of 1 lemon1
Blueberriesfresh or frozen, about 170g; if frozen, use straight from the freezer, do not thaw1 cup
Heavy creamplus extra for brushing tops¾ cups
Large egg

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
In a large bowl, combine the flour, sugar, salt, and baking powder, then whisk together.
2
Add the cubed cold butter to the dry mixture and work it in with your fingers (or a pastry blender) until it forms pea-sized pieces.
3
Add the lemon zest and blueberries, then gently toss to distribute them evenly.
4
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5
Pour the liquid mixture into the dry ingredients and gently fold until just combined into a shaggy, slightly wet dough — avoid overmixing so the scones stay tender.
6
Transfer the dough to a floured surface and knead a few times just until it comes together.
7
Pat the dough into an 8-inch round disc, then cut it into 8 wedge-shaped pieces.
8
Place the wedges on a lined baking sheet and freeze for 20 minutes to firm up.
9
While the scones chill, preheat the oven to 400°F (about 200°C).
10
Remove the scones from the freezer, brush the tops with a bit of cream, and optionally sprinkle with coarse or granulated sugar.
11
Bake at 400°F for 20–25 minutes, until the tops are lightly browned and the bottoms are golden.
12
For the optional glaze: mix powdered sugar with lemon zest, then stir in lemon juice until it reaches a drizzling consistency. For a blueberry version, mash a handful of blueberries into part of the glaze, adjusting with more powdered sugar or lemon juice as needed.
13
Once the scones have cooled slightly, drizzle with the glaze and enjoy.

The Perfect Blueberry Scones

Ingredients

Steps

More like this