Blueberry Scones
User Reviews
4.8
Blueberry Scones
Description
The Blueberry Scones recipe uses a blend of all-purpose flour, granulated sugar, and baking powder for leavening, ensuring a tender crumb with a lightly crisp exterior. Cubed cold butter is worked into the dry ingredients until pea-sized pieces remain, contributing to flakiness as it melts in the oven. Fresh or frozen blueberries and lemon zest are folded in to add bursts of fruity flavor and brightness.
Liquid ingredients like heavy cream and egg bring the dough together into a slightly crumbly but moist texture. Gentle kneading shapes the dough into an 8-inch circle, cut into wedges, then chilled briefly so the butter firms up again before baking at 400°F. Sprinkling sugar on top adds a delicate crunch and sweet finish.
These scones deliver tender, flaky layers with a balanced sweetness complemented by juicy blueberries and subtle lemon. They work well for morning meals, afternoon snacks, or paired with tea or coffee, offering homemade charm with simple ingredients and classic technique.
Careful measuring of flour and handling of butter ensures a moist, flaky texture without dryness or toughness. Avoid overworking the dough to prevent gluten development, and handle frozen blueberries directly from the freezer to keep colors bright without excess juice bleeding.
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 butter cubed (113g, cold unsalted
- 1 cup blueberries 6oz / 170g, fresh or frozen
- lemon zest of 1
- ¾ cup heavy cream (180mL)
- 1 egg large
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work 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 400F.
- Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with 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.
Notes
- Measure flour by weight or fluff and spoon into cups to avoid dense, dry scones.
- Use cold, cubed butter to achieve flaky layers as it melts during baking.
- Mix dough just until mostly moistened to prevent tough texture from gluten development.
- Flour knife and hands when cutting and shaping to prevent sticking without compressing the dough.
- If using frozen blueberries, add them frozen to prevent bleeding and preserve texture, allowing extra baking time if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 271mg | 11% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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