Description
Follow these steps to make tender, bakery-style blueberry scones from scratch with a light lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup fresh or frozen blueberries
- 1 teaspoon lemon zest
- 1/2 cup heavy cream, plus 2 tablespoons for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- For Glaze (Optional): 1/2 cup powdered sugar, 1-2 tablespoons lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- If using frozen blueberries, do not thaw them. Gently toss the blueberries and lemon zest with 1 tablespoon of the flour mixture to prevent sinking. Add them to the flour mixture and toss lightly to coat.
- In a separate small bowl, whisk together the 1/2 cup heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a round cutter to make individual scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
- Brush the tops of the scones lightly with the remaining 2 tablespoons of heavy cream.
- Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If making the glaze, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled scones.
Notes
- Keep your butter very cold; this creates steam pockets for a flaky texture.
- If using frozen blueberries, do not overmix them into the dough to prevent the color from bleeding.
- For a higher rise, chill the cut scones on the baking sheet for 15 minutes before baking.
- If you prefer a less sweet scone, reduce the sugar in the dough to 2 tablespoons.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 15
- Sodium: 250
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 5
- Cholesterol: 55