Blueberry Scones
User Reviews
4.8
Blueberry Scones
Description
Blueberry Scones feature a dough made from all-purpose flour, sugar, lemon zest, baking powder, baking soda, salt, cold butter, buttermilk, and eggs. The key is in cutting the butter into pea-sized pieces to create a flaky texture and gently folding in blueberries to avoid breaking them and bleeding color. The dough is shaped into rounds, cut into wedges, then baked until lightly golden. The glaze, made from powdered sugar mixed with crushed freeze-dried blueberries and lemon juice, adds a crisp sweet layer that complements the scones' tangy, fruity taste.
The scones offer a tender yet sturdy crumb, with juicy pockets of blueberry and a hint of citrus from the lemon zest. Baking at 400°F yields scones with well-risen centers and lightly browned edges. These can be served warm or at room temperature, working well alongside breakfast spreads or afternoon tea.
For best results, keep frozen blueberries frozen until last moment if using them to prevent excessive color bleed. The freeze-dried blueberry glaze should be made just before glazing to prevent clumping. The recipe produces 16 scones, suitable for sharing or breakfast prep.
Ingredients
For the scones:
- 3 cups all-purpose flour 381 grams
- 1/3 cup granulated sugar 66 grams
- 1 teaspoon lemon zest, grated
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 unsalted butter cold and cubed, 170 grams
- 1 cup buttermilk
- 2 egg large, divided
- 1 1/2 cups blueberries don’t thaw if frozen, 200 grams, fresh or frozen
For the glaze:
- 1 cup powdered sugar 125 grams
- 1 cup freeze dried blueberries finely crushed and sifted
- 2 tablespoons lemon juice fresh
Instructions
- Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, lemon zest, salt, baking powder and baking soda.
- Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
- In a measuring glass, whisk together the buttermilk and 1 egg. Make a well in the middle of the flour/butter mixture and add the liquid mixture. Mix until partially combined. Use a spatula to gently fold in the blueberries to the scone dough. Take care not to break the blueberries or their color will bleed. If using frozen blueberries, keep frozen and don’t thaw before using.
- Transfer the dough to a floured surface and divide into 2 equal parts. Gently knead each into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
- In a small bowl, combine the remaining egg with 1 teaspoon of water. Brush over the scones.
- Bake for 12 to 15 minutes or until lightly browned.
Make the glaze:
- In a small bowl, combine the sugar, crushed and sifted blueberries, and lemon juice with a fork until a smooth and thick glaze forms. Add more powdered sugar to make the glaze thicker or thinner with lemon juice, to your desired consistency. Drizzle or dip each scone with the glaze. Let set before serving. Scones are best served the day they’re baked.
Notes
- Keep frozen blueberries frozen until folding into dough to prevent color bleeding.
- Freeze-dried blueberry powder used for glaze is best crushed just before use to avoid clumping.
- Scones can be sliced from two 6-inch dough rounds into 16 wedges total.
User Reviews
Overall Rating
4.8
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