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Easy Blueberry Scones – Blueberry scones are golden on the outside, moist and fluffy in the middle, and loaded with juicy blueberries! Fresh blueberries and lemon zest add an incredible freshness to these easy to make scones. This easy blueberry scones recipe is a wonderful addition to your breakfast, brunch, or afternoon tea!
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Ingredients list for the blueberry scones
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 1/2 cups fresh blueberries, rinsed and pat dry
- 1 teaspoon grated lemon zest
- 1/3 cup heavy cream, plus more for brushing
- 2 large eggs
- 1 teaspoon vanilla extract
Glaze
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon vanilla extract
- 1 or 2 tablespoons freshly squeezed orange juice
- 1/2 cup heavy cream
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How to make blueberry scones
The method for preparing and baking scones is very easy. Keep your hands dusted with flour so the dough doesn’t stick to your fingers!
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Sift flour, sugar, baking powder, and salt into a large bowl. Work the pieces of butter into the four using your fingers until you get a coarse texture.
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Add the fresh blueberries and lemon zest to the flour and butter mixture.
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In a bowl or shallow plate, beat the eggs with heavy whipping cream and vanilla extract, then pour into the dry ingredients.
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Work the dough with a spatula until the cream is incorporated and dough form a sticky ball. Do not overwork the dough, there should still be small pockets of butter – they make the scone extra fluffy!
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Using your hands, shape the dough into a thick disc onto a sheet parchment paper.
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With a floured knife, cut the dough into 8 triangles.
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Arrange the triangles to a baking sheet lined with parchment paper.
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Brush the scones with cream and sprinkle with sugar before baking at 400ºF (200ºC) in the oven.
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Make the icing by mixing cream, vanilla extract, orange juice, and powdered sugar. Drizzle the icing over thee scones after they have chilled a little.
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Directions
1. To make the blueberry scones: Preheat your oven to 400ºF (200ºC). Sift flour, sugar, baking powder, and salt into a large bowl. Work butter pieces into the dry ingredients until you get a coarse texture – do not overwork the butter. Stir in blueberries and lemon zest.
2. In a small bowl, whisk together cream, eggs, and vanilla extract. Add the cream and egg mixture; stir lightly with a fork or a spatula just until the scone dough comes together.
3. Turn the dough out onto a lightly floured surface and knead a few times. Pat into a 6-inch round, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut the dough into four parts. Cut each part in half diagonally to form a total of eight wedges. Transfer the wedges to a parchment-lined baking sheet. Brush the tops with cream and sprinkle with more sugar.
4. Bake the blueberry scones until the tops are golden brown – about 20 to 22 minutes. Let cool on the baking sheet for 5 minutes, then transfer the baked blueberry scones to a wire rack and let cool completely.
5. While the blueberry scones are cooling down, combine the ingredients for the glaze until smooth. Drizzle the glaze over the scones. Enjoy! ❤️
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Tips for the blueberry scones recipe
- Avoid over-working the dough. The more you knead the dough for the scones, the more gluten will form, and you’ll end up with chewy scones. And same, avoid compressing the dough when shaping it into a thick disc.
- Avoid over-baking the blueberry scones, or they will dry out.
- Flour the knife blade to help make neat cuts into the dough.
- Swap the blueberries for raspberries or blackberries, or make a mix.
- Add some crunch to the blueberry scones with sliced almonds, walnuts, or chopped hazelnuts.
- Use orange zest instead of lemon zest for a change of flavor.
What to serve with blueberry scones?
These blueberry scones are amazing for breakfast or as a snack. Pair them with a cup of tea, coffee, or smoothies! Alternatively, you can serve these blueberry scones as part of a larger brunch with a frittata, shakshuka, and mimosas cocktails to drink!
How to keep the blueberry scones
Store any scones leftovers in an airtight container at room temperature for 3 days. You can even freeze the blueberry scones for up to 2 months! Double the scone recipe and freeze half to keep on hand ready for snacks or breakfast.
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