Delightful Blueberry Scones: A Step-by-Step Recipe
There’s something incredibly comforting about a freshly baked scone, especially when it’s bursting with the sweet-tart flavor of blueberries. In today’s post, I’m excited to share my recipe for blueberry scones—flaky, buttery, and packed with juicy blueberries and lemon zest. Whether you’re enjoying them with a cup of tea or as a sweet start to your morning, these scones are sure to become a new favorite. Let’s dive into how I prepared these delightful treats!
Yield: 8 people
Calories: 395kcal
Equipment
- 1 Mixing Bowl
- 1 Dough Roller
- 2 Baking Sheets
Materials
- 4 cups Flour (~480 gr)
- 1 cup Granulated Sugar (~200 gr)
- 1 tsp Salt (~4 gr)
- 2 tsp Baking Powder (~10 gr)
- 1 + 1/4 sticks Cold Unsalted Butter, Cubed (~150 gr)
- 2 large Eggs
- 240 ml Heavy Cream
- 1 tsp Vanilla Extract (~4 gr)
- 1.5 cups Fresh Blueberries (or frozen, if preferred) (~225 gr)
- 1 tbsp Lemon Zest (~8 gr)
For The Brushing Dough
- 1 tbsp Heavy Cream
- 1 tsp Brown Sugar (~4 gr)
For The Icing (if desired)
- 1/2 tsp Vanilla Extract (~2 gr)
- 1/2 cup Confectioner Sugar (~57 gr)
- 2 tbsp Lemon Juice
Instructions
- Prepare the ingredients needed for the dough and preheat your oven to 380°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients.
- Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. I avoid using my hands to knead the dough at this stage because I don't want the heat from my hands to affect the coldness of the butter.
- Now it is time to prepare the wet ingredients for the dough. In a separate bowl, whisk together the heavy cream, eggs, lemon zest, and vanilla extract.
- Pour this mixture into the dry ingredients and gently stir until just combined. The dough should be slightly sticky but manageable.
- Gently fold in the fresh or frozen blueberries and mix until evenly distributed.
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut into 8 wedges or use a round cutter for individual scones.
- Place the scones onto the prepared baking sheet, space them. Brush the blueberry scones with heavy cream. If desired, sprinkle with brown sugar for a nice caramelized finish.
- Bake for 25 minutes, or until golden brown. At this point, you can adjust the time and temperature according to your oven’s performance. You can tell it’s done by using a toothpick. If it comes out clean when inserted, it means your blueberry scone with lemon zest is ready. Enjoy!
Notes
If you like, you can prepare icing and drizzle it over half of the scones, and sprinkle powdered sugar on the other half. I enjoy garnishing the plate with fresh basil. Feel free to let your creativity shine when decorating. Don’t forget to leave the comment and share the recipes you try with me!