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–+ servings

Blueberry Scones Recipe

These blueberry scones are tender, buttery, and bursting with juicy berries, perfectly balanced with a hint of citrus. Whether for breakfast, brunch, or an afternoon treat, they bake up golden and flaky with a lightly crisp exterior.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time: 20 minutes
Total Time 1 hour
Servings: 8 scones
Course: Breakfast
Cuisine: British
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups 240g all-purpose flour
  • ⅓ cup 66g granulated sugar, plus extra for sprinkling
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 113g unsalted butter, cold and cubed
  • 1 cup 170g fresh or frozen blueberries
  • Zest of 1 lemon
  • ¾ cup 180mL heavy cream, plus extra for brushing
  • 1 large egg

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Add the cold, cubed butter and incorporate it into the flour mixture using a pastry blender or by rubbing the pieces between your fingertips until they resemble small, pea-sized crumbs. Gently fold in the blueberries and lemon zest.
  2. In a separate small bowl, whisk together the heavy cream and egg until smooth. Pour the wet mixture over the dry ingredients, then use a silicone spatula or your hands to combine just until the dough is mostly moistened—it should remain slightly crumbly.
  3. Lightly flour a clean surface and transfer the dough onto it. Knead gently a few times to bring it together into a ball. Press it into an even 8-inch circle, then slice into 8 equal wedges.
  4. Arrange the scones on a small parchment-lined or silicone-lined baking sheet and place them in the freezer for 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
  5. Transfer the chilled scones onto a large baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional heavy cream and sprinkle with sugar for a delicate crunch.
  6. Bake for 20 to 25 minutes, or until the tops are lightly golden and the bottoms are a rich golden brown. Allow them to cool for at least 10 minutes before serving for the best texture and flavor.

Nutrition

Calories: 400kcal

Notes

  • Measure the flour correctly
    • Adding too much flour results in dry, crumbly scones that don’t rise properly.
    • The best way to measure flour is with a kitchen scale.
    • If using measuring cups, fluff the flour with a spoon, sprinkle it into the cup, and level it off with a knife.
  • Use cold butter
    • The butter must be cold to create flaky layers.
    • As the scones bake, the butter melts, leaving pockets that contribute to a light, airy texture.
  • Avoid overworking the dough
    • Too much kneading activates gluten, resulting in dense and chewy scones.
    • Mix just until the dough comes together to maintain tenderness.
  • Prevent sticking when cutting the dough
    • Lightly flour your knife, bench scraper, or hands to keep the dough from sticking.
    • Press straight down when cutting and avoid twisting the cutter, as twisting seals the edges and prevents a good rise.
  • Handle frozen blueberries correctly
    • Add frozen blueberries directly to the dough without thawing to prevent excess moisture.
    • Baking time may increase slightly, but the cold fruit helps maintain the dough’s structure.
    • If using frozen berries, mix them in at the last minute to reduce color bleeding into the dough.
  • Shape the dough gently
    • Avoid pressing or compressing the dough too firmly.
    • Pat the edges gently to maintain a light, delicate texture.

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