Blueberry Scones
Blueberry Scones
There's something magical about a warm, buttery scone fresh from the oven on a lazy weekend morning. These blueberry scones strike the perfect balance between crispy exterior and tender, flaky interior. The juicy blueberries burst with flavor in every bite, while a light lemon glaze adds just the right amount of sweetness.
After years of testing different techniques, I've discovered the secrets to creating truly exceptional scones. The key lies in keeping your ingredients cold and handling the dough with a light touch. Follow these steps, and you'll be rewarded with bakery-worthy scones that will make any morning feel special.
Ingredients
For the scones:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup fresh blueberries
1/2 cup cold heavy cream
1 large egg
2 teaspoon vanilla extract
Zest of 1 lemon
Juice of ½ lemon
Turbinado Sugar (Sprinkle on top before baking)
For the glaze: (Optional)
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Pinch of salt
Instructions
Preheat your oven to 400°F (200°C) and 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 flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse sand with some pea-sized butter pieces remaining. This is crucial for achieving flaky layers.
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
Make a well in the center of the flour mixture and pour in the wet ingredients. Using a fork, gently mix until just combined. The dough will look shaggy – this is perfect!
Carefully fold in the blueberries, being gentle to avoid crushing them.
Turn the dough onto a lightly floured surface and pat it into a circle about 1-inch thick. Don't overwork the dough – less handling means more tender scones.
Cut the circle into 8 equal wedges and transfer them to your prepared baking sheet, leaving space between each scone.
Place the scones in the freezer for 15 minutes. This helps the butter firm up again, ensuring flakier scones.
Brush the tops with a little extra heavy cream and sprinkle with coarse sugar if desired.
Bake for 25-30 minutes, or until golden brown around the edges and lightly browned on top.
While the scones cool, prepare the glaze by whisking together powdered sugar, lemon juice, and a pinch of salt until smooth.
Once the scones have cooled for about 10 minutes, drizzle with the lemon glaze.
Pro Tips
Keep everything cold! Cold butter and cream are essential for flaky scones.
If using frozen blueberries, don't thaw them first – add them while still frozen.
The dough should look a bit rough and shaggy – this means you haven't overworked it.
For make-ahead convenience, freeze the unbaked scones and bake them straight from frozen, adding 2-3 minutes to the baking time.
These scones are best enjoyed fresh from the oven while still slightly warm. They'll keep for a day or two in an airtight container, but nothing beats them fresh-baked. Serve with your favorite coffee or tea for the perfect weekend breakfast treat.
Happy baking! 🫐✨
