Easy Blueberry Scones Recipe

Ingredients

• 1/3 cup Granulated Sugar (for lemon sugar, 66 g)
• 1 teaspoon Lemon Zest (zest of 1 lemon, optional)
• 2 cups All-Purpose Flour (240 g, sifted)
• 1/2 teaspoon Salt
• 2 teaspoons Baking Powder
• 1/2 cup Unsalted Butter (113 g, cold, cut into pea‑sized pieces)
• 1 cup Fresh Blueberries (6 oz (≈170 g), gently folded; frozen ok)
• 3/4 cup Heavy Cream (cold)
• 1 large Egg (cold, provides richness and binding)
• 1 tablespoon Sanding Sugar (optional topping for sparkle)

Instructions

1. Make Lemon Sugar (optional)

   Place 1/3 cup granulated sugar in a large bowl, add the zest of one lemon, and rub the zest into the sugar with clean hands until fragrant.

   Time: PT5M

2. Combine Dry Ingredients

   Whisk together 2 cups flour, 1/2 tsp salt, and 2 tsp baking powder into the bowl.

   Time: PT2M

3. Cube Cold Butter

   Cut 1/2 cup cold unsalted butter into pea‑sized cubes using your hands (or a pastry cutter).

   Time: PT3M

4. Incorporate Butter

   Using fingertips, gently work the butter cubes into the flour mixture until you see a mix of pea‑sized pieces and some larger chunks.

   Time: PT5M

5. Add Blueberries

   Fold 1 cup fresh blueberries (or frozen, added at the end) into the dough gently to avoid crushing them.

   Time: PT2M

6. Mix Wet Ingredients

   In a separate small bowl, whisk together 3/4 cup cold heavy cream and 1 cold egg until just combined.

   Time: PT2M

7. Combine Wet and Dry

   Pour the cream‑egg mixture into the dry ingredients and fold with a silicone spatula until just incorporated; the dough will be wet and shaggy.

   Time: PT3M

8. Shape and Cut Dough

   Turn the dough onto a lightly floured surface, pat into an 8‑inch disc, dust with flour, and cut into 8 equal wedges (or quarters then halves).

   Time: PT5M

9. Freeze Dough Pieces

   Place the cut scones on the parchment‑lined baking sheet and freeze for at least 20 minutes.

   Time: PT20M

10. Preheat Oven

    Preheat the oven to 400°F (200°C).

    Time: PT5M

    Temperature: 400°F

11. Brush and Sprinkle

    Brush each frozen scone with a little heavy cream and sprinkle with sanding sugar if desired.

    Time: PT2M

12. Bake Scones

    Bake for 20–25 minutes, until tops are golden brown and scones are firm to the touch. If scones were extra frozen, add a few extra minutes.

    Time: PT22M

    Temperature: 400°F

13. Cool

    Allow scones to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.

    Time: PT10M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

22 g

Fat

9 g

Fiber

2 g