Blueberry Scones
These blueberry scones are buttery and moist, with just the right amount of sweetness — the perfect breakfast treat with a cup of tea or coffee.
Ingredients
- 1 heaping cup fresh blueberries
- 2 ½ cups all-purpose flour (spooned and leveled)
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp kosher salt
- ½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes
- 1 cup heavy cream, chilled (plus more for brushing scones)
- 1 large egg, chilled
- 1 tsp lemon zest (about 1 lemon; optional)
- Demerara sugar (for sprinkling; optional)
Instructions
- Preheat oven to 400℉.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.2 ½ cups all-purpose flour¼ cup granulated sugar1 Tbsp baking powder½ tsp kosher salt
- Add in chilled, cubed butter. Using your hands, mix the butter into the flour mixture by rolling the butter between your fingers until only pea-sized pieces of butter remain.½ cup (1 stick) unsalted butter, chilled and cut into ½" cubes
- Mix in the blueberries and lemon zest (optional). Chill the flour/butter/blueberry mixture in the refrigerator or freezer while preparing the liquid mixture.1 heaping cup fresh blueberries1 tsp lemon zest
- In a small bowl or liquid measuring cup, whisk together cream and egg.1 cup heavy cream, chilled1 large egg, chilled
- Remove the flour/butter/blueberry mixture from the refrigerator or freezer. Add in liquid mixture. Using a rubber spatula (or your hands), gently mix until just combined. If dough has large, dry patches, add in additional 1 Tbsp of cream.
- Empty the dough out onto a very lightly floured surface. Gently fold the dough over onto itself 2 or 3 times (this will create more butter layers, leading to a flakier scone).
- Gently press the dough into a disk that is about 1" thick and 8" round. Set disk onto a plate or cutting board, gently cover with plastic wrap, and chill in the freezer for 15 minutes (or the refrigerator for at least 30 minutes).
- Remove the disk from the freezer. Cut into 8 equal slices. Set the slices on a baking sheet lined with parchment paper.
- Using a pastry brush (or your fingers), brush the top of each scone with additional cream. Lightly sprinkle the top of each with Demerara sugar.Demerara sugar
- Bake in the center of the oven until lightly golden brown (about 18 to 22 minutes).
Notes
- Fresh or Frozen Blueberries? You can use either for this recipe. However, if you use frozen, be sure to use them straight out of the freezer; otherwise, they may get mushy and bleed throughout your dough.
- For Tender, Flaky Scones: Keep all ingredients as cold as possible, and try not to overwork the dough (hands can warm it up)! I recommend returning the ingredients/mixtures to the refrigerator or freezer as often as possible to keep everything chilled. Doing this before cutting and baking the scones will also help them to puff up nicely in the oven and will prevent spreading.
- Make Them Ahead: Instead of chilling the dough in the freezer for 15 minutes before baking the scones (Step 8), you can easily refrigerate the dough for as long as needed, including overnight.
- Looking for Other Ideas? You can substitute the blueberries in this recipe for just about anything! Some of my favorites: cranberries and orange zest; strawberries; or chocolate and nuts.
- How to Store: You can freeze the fully-cooled scones in a freezer bag or an airtight container. I recommend reheating them in the microwave (rather than the oven), so that they don’t dry out.
Nutrition
Calories: 394kcal | Carbohydrates: 41g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 324mg | Potassium: 97mg | Fiber: 2g | Sugar: 10g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 2mg