Go Back
Blueberry Scones Recipe
Alex Bennett

The Best Blueberry Scones Recipe

A soft, buttery, and beginner-friendly blueberry scones recipe packed with juicy blueberries and finished with an optional lemon glaze. Perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 scones
Course: Baked Goods, Breakfast, Brunch
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 1/2 cup heavy cream plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon optional
  • 1 cup fresh or frozen blueberries
  • 1 cup powdered sugar for glaze
  • 2-3 tablespoons fresh lemon juice for glaze

Method
 

Mix Dry Ingredients:
  1. Whisk together flour, sugar, baking powder, and salt in a large bowl.
Work in Cold Butter:
  1. Grate cold butter into the flour mixture or cut in with a pastry cutter until pea-sized crumbs form. Refrigerate for 10 minutes.
Add Wet Ingredients:
  1. Whisk together heavy cream, egg, and vanilla extract. Pour into dry ingredients and stir gently until just combined.
Fold in Blueberries:
  1. Gently fold blueberries into the dough, handling as little as possible.
Shape and Chill:
  1. Pat dough into a 7-8 inch circle, cut into 8 wedges, place on a lined baking sheet, and refrigerate for 15-20 minutes.
Bake:
  1. Brush tops with cream and bake at 400°F (200°C) for 18-22 minutes until golden brown.
Glaze and Serve:
  1. Whisk powdered sugar and lemon juice together and drizzle over warm scones. Let set for 5 minutes before serving.