Blueberry Scones
These Blueberry Scones are golden, tender, and bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or an afternoon treat, they’re buttery, flaky, and incredibly easy to make from scratch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- In a separate bowl, whisk together cream, egg, and vanilla extract.
- Pour wet ingredients into dry mixture and stir gently to combine. Fold in blueberries.
- Turn dough onto a floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
- Place scones on baking sheet, brush with cream, and sprinkle with sugar.
- Bake for 18–22 minutes or until golden brown. Cool slightly before serving.
Notes
- Use cold butter and chill dough before baking for flakier texture.
- Toss blueberries in flour before mixing in to prevent sinking.
- Serve with butter, jam, or a simple lemon glaze.
- Freeze unbaked scones and bake from frozen as needed.
Find it online: https://dishmio.com/blueberry-scones/