Blueberry Scones
Blueberry Scones! is a easy British-American recipe that serves 4. 250 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 24 min | Cook: 28 min | Total: 1 hr 4 min
Cost: $4.82 total, $1.20 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 2 teaspoons Baking Powder (leavening agent)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 cup Granulated Sugar (for dough)
- 1/2 cup Unsalted Butter (cold, cut into cubes)
- 1 teaspoon Lemon Zest (finely grated from one lemon)
- 1 cup Blueberries (fresh or frozen; if frozen, do not thaw)
- 1/4 cup Heavy Cream (for dough)
- 1 Large Egg (room temperature)
- 2 tablespoons Heavy Cream (for brushing tops)
- 2 tablespoons Granulated Sugar (for sprinkling on top)
Instructions
Preheat Oven
Set the oven to 400°F (200°C) and let it preheat while you prepare the dough.
Time: PT10M
Temperature: 400°F
Combine Dry Ingredients
In a large mixing bowl whisk together the sifted flour, baking powder, salt, granulated sugar, and lemon zest until evenly distributed.
Time: PT5M
Cut in Butter
Add the cold butter cubes to the dry mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.
Time: PT3M
Add Wet Ingredients
Create a well in the center, pour in the heavy cream and the beaten egg, then gently fold in the blueberries. Mix just until the dough comes together; it should look slightly shaggy.
Time: PT4M
Pat and Fold the Dough
Turn the dough onto a lightly floured surface. Pat it into a 1‑inch thick rectangle, then fold it into thirds like a letter. Pat again, and repeat the folding two more times for a total of three folds.
Time: PT5M
Shape Wedges
Using a sharp knife, cut the folded rectangle into eight equal wedges. Transfer the wedges to the prepared baking sheet lined with parchment paper, spacing them about 2 inches apart.
Time: PT3M
Brush and Sprinkle
Brush the tops of each wedge with the remaining heavy cream and sprinkle evenly with the 2 tablespoons of granulated sugar.
Time: PT2M
Bake
Place the baking sheet in the preheated oven and bake for 15–18 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out clean.
Time: PT18M
Temperature: 400°F
Cool
Remove the scones from the oven and transfer the sheet to a wire rack. Let them cool for about 10 minutes before serving.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 4g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Contains dairy, Contains eggs
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour, Whole Wheat Flour
- Instead of Baking Powder: Baking Soda + Cream of Tartar
- Instead of Granulated Sugar: Coconut Sugar, Caster Sugar
- Instead of Unsalted Butter: Margarine, Plant-based butter
- Instead of Lemon Zest: Lemon Extract (1/8 tsp)
- Instead of Blueberries: Raspberries, Blackberries
- Instead of Heavy Cream: Half-and-Half, Whole Milk
- Instead of Large Egg: Egg Substitute (1/4 cup)
- Instead of Heavy Cream: Milk, Melted Butter
- Instead of Granulated Sugar: Coarse Sugar
Equipment Needed
- Mixing Bowl
- Pastry Cutter or Fork
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Wire Rack
- Pastry Brush
- Sharp Knife
Critical Steps — Do Not Skip
- Do not overmix the dough after adding the wet ingredients.
- Fold the dough three times to create buttery layers.
- Bake until the tops are golden brown; underbaking leaves a raw center.
Chef Tips from the Video
- Using frozen blueberries reduces bleeding and keeps the scones' color vibrant.
- For extra shine, brush the tops with melted butter instead of cream.
- Serve with clotted cream, lemon curd, or a dollop of Greek yogurt.
Troubleshooting
Scones are dense and heavy.
Do not overmix the dough and keep the butter cold; you can also add an extra 1/2 teaspoon of baking powder.
Scones spread too much and lose shape.
Chill the shaped wedges for 10 minutes before baking; this firms the butter.
Blueberries burst and make the dough soggy.
Toss the blueberries with a tablespoon of flour before folding them into the dough.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap individually in plastic wrap and freeze for up to 2 months.
Room temperature: Best eaten the same day; can sit at room temperature for up to 1 day.
Make-Ahead Tips
- Shape the wedges and freeze them on the baking sheet before baking; bake from frozen, adding 2‑3 minutes to the bake time.
- Bake the scones fully, then reheat in a 300°F oven for 5 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of blueberry lemon scones in British-American cuisine?
Scones originated in the United Kingdom as a quick tea‑time bread. The American addition of berries and citrus reflects a regional twist that became popular for breakfast and brunch, blending British tradition with North American fruit flavors.
What are the traditional regional variations of scones in the United Kingdom and how does the blueberry lemon version differ?
Classic British scones are plain or contain raisins and are served with clotted cream and jam. In Scotland they may be slightly sweeter, while in England they are often plain. The blueberry lemon scones add fresh fruit and citrus zest, creating a brighter flavor profile while keeping the buttery crumb.
How are scones traditionally served in British tea culture, and what accompaniments pair well with blueberry lemon scones?
In traditional tea service, scones are split and spread with clotted cream and jam. Blueberry lemon scones pair beautifully with a dollop of clotted cream, lemon curd, or a light honey drizzle, and they complement a pot of Earl Grey or English Breakfast tea.
What occasions or celebrations are scones, especially blueberry lemon scones, commonly enjoyed in British and American households?
Scones are a staple of weekend brunches, holiday breakfasts, and afternoon tea gatherings. In the United States they often appear at Easter brunches and summer picnics, while the blueberry lemon version adds a festive, seasonal touch for spring and summer celebrations.
What authentic traditional ingredients are used in classic British scones versus the additions in this blueberry lemon scones recipe?
Traditional British scones rely on flour, butter, milk or cream, leavening, and sometimes raisins or currants. This recipe adds fresh or frozen blueberries and lemon zest for fruitiness, plus a light sugar topping for extra sparkle.
What other British or American dishes pair well with blueberry lemon scones?
Serve them alongside scrambled eggs, smoked salmon, or a fresh fruit salad for a balanced brunch. They also complement a warm bowl of oatmeal or a simple cucumber and cream cheese sandwich for a light lunch.
What are the most common mistakes to avoid when making blueberry lemon scones?
Common errors include overmixing the dough, which creates a tough texture, using melted butter instead of cold butter, which eliminates flaky layers, and not chilling the shaped wedges, which can cause spreading during baking.
Why does this blueberry lemon scones recipe call for folding the dough three times instead of a single roll?
Folding the dough three times creates multiple butter layers that puff up during baking, giving the scones a tender, flaky crumb. A single roll would produce a denser texture with fewer distinct layers.
Can I make blueberry lemon scones ahead of time and how should I store them?
Yes, you can shape the wedges and freeze them before baking. Store baked scones in an airtight container in the refrigerator for up to three days, or freeze them for up to two months and reheat briefly before serving.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen specializes in approachable, home‑cooked recipes that blend classic techniques with modern twists, focusing on quick meals, baked goods, and seasonal dishes for everyday cooks.
What is the cooking philosophy and style of the YouTube channel Preppy Kitchen?
Preppy Kitchen emphasizes clear, step‑by‑step instruction, using readily available ingredients and minimal equipment while encouraging cooks to experiment with flavor variations and presentation.
Last updated: August 31, 2026
