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The Best Easy Homemade Blueberry Scones Recipe

The Best Easy Homemade Blueberry Scones

These buttery blueberry scones have crisp golden tops, tender centers, and plenty of fresh or frozen blueberries in every bite. A simple lemon glaze is optional but delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Scones
  • 2 cups (240 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, very cold or frozen
  • 1/2 cup (120 ml) Heavy cream, plus more for brushing
  • 1 large Large egg
  • 1 teaspoon Vanilla extract
  • 1 cup (150–170 g) Fresh or frozen blueberries
  • 1 teaspoon, optional Finely grated lemon zest
Optional Glaze
  • 1 cup (120 g) Powdered sugar
  • 1–2 tablespoons Lemon juice or milk
  • 1/2 teaspoon, optional Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, salt, and optional lemon zest in a large bowl.
  3. Cut or grate the very cold butter into the dry ingredients, working it in until coarse crumbs form with some small visible pieces of butter remaining.
  4. Whisk together the heavy cream, egg, and vanilla. Pour the liquid mixture into the flour mixture and stir gently just until the dough begins to come together.
  5. Fold in the blueberries carefully, taking care not to overmix the dough.
  6. Turn the dough onto a lightly floured surface and pat it into a round about 1 inch (2.5 cm) thick. Cut the round into 8 wedges, or use a round cutter for individual scones.
  7. Arrange the scones on the prepared baking sheet and chill for 15–30 minutes. Brush the tops lightly with cream.
  8. Bake for 20–25 minutes, until the tops are lightly golden and the centers are set. Cool for at least 10 minutes.
  9. For the glaze, whisk the powdered sugar with lemon juice or milk and optional vanilla, then drizzle it over the cooled scones.

Notes

Use very cold or frozen butter and handle the dough minimally for a flaky, tender texture. Frozen blueberries can be added directly from the freezer and may require baking near the longer end of the 20–25 minute range. If the dough seems dry, add a tablespoon or two of extra cream while keeping it thick and only just cohesive.