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Easy Homemade Blueberry Scones

A stack of freshly baked Blueberry Scones drizzled with white glaze, showing vibrant purple blueberries inside.
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Follow this simple recipe to make tender, flaky blueberry scones with a light lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon (optional)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flakiness.
  4. In a separate small bowl, whisk together the egg, 1/2 cup heavy cream, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. If using fresh blueberries, gently fold them in along with the lemon zest. If using frozen blueberries, do not thaw them; fold them in quickly.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter. Place the pieces on the prepared baking sheet, leaving a little space between them.
  9. Brush the tops lightly with the remaining 1 tablespoon of heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  11. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled scones.

Notes

  • Keep all ingredients, especially the butter and cream, very cold for the best texture.
  • If using frozen blueberries, toss them lightly in 1 teaspoon of flour before adding them to the dough to prevent bleeding.
  • For a softer scone, bake them closer to 15 minutes. For a drier, crisper edge, bake closer to 18 minutes.
  • You can substitute buttermilk for the heavy cream if you prefer a slight tang, but reduce the baking powder by 1/2 teaspoon.

Nutrition

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