The Perfect Blueberry Scones Recipe

Ingredients

• 240 g All-Purpose Flour (sifted)
• 66 g Granulated Sugar (fine granulated)
• 0.5 tsp Salt (fine sea salt)
• 2 tsp Baking Powder (double‑acting)
• 113 g Unsalted Butter (ice‑cold, cut into cubes; European style butter recommended for higher fat)
• 1 whole Lemon Zest (zest of one well‑washed organic lemon)
• 170 g Blueberries (fresh or frozen; do not thaw if frozen)
• 180 ml Heavy Cream (chilled; equivalent to double cream)
• 1 each Large Egg (room temperature)
• 1 tsp Vanilla Extract (optional, pure vanilla)
• 240 g Powdered Sugar (sifted; for glaze)
• 45 ml Lemon Juice (freshly squeezed; for glaze)
• 30 g Blueberries (for glaze) (fresh; mashed into glaze)
• 1 tbsp Turbinado Sugar (optional topping for sparkle)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the all‑purpose flour, granulated sugar, salt, and baking powder until evenly distributed.

   Time: PT5M

2. Incorporate Cold Butter

   Add the cubed ice‑cold butter to the dry mixture. Using your hands, a pastry blender, or a fork, work the butter into the flour until the pieces are about the size of peas, with a few larger almond‑sized chunks remaining.

   Time: PT5M

3. Prepare Wet Mixture

   Zest one lemon directly into a separate bowl, then add the heavy cream, the large egg, and the vanilla extract (if using). Whisk until fully combined.

   Time: PT3M

4. Combine Wet and Dry

   Pour the cream‑egg mixture over the flour‑butter mixture. Gently fold with a spatula or spoon until the dough is shaggy and just comes together; do not over‑mix.

   Time: PT3M

5. Add Blueberries

   Toss the fresh or frozen blueberries into the dough and fold lightly to distribute without crushing them.

   Time: PT2M

6. Shape the Dough

   Flour a clean countertop and your hands. Gather the dough into a ball, then pat it into an 8‑inch (20 cm) disc about 1‑inch thick.

   Time: PT5M

7. Cut Wedges

   Flour a sharp knife, then cut the disc in half, then quarters, then eighths to create eight triangular wedges. Keep the knife floured between cuts to prevent sticking.

   Time: PT3M

8. Chill Wedges

   Place the wedges on a parchment‑lined baking sheet, spacing them loosely. Freeze for 20 minutes to firm the butter before baking.

   Time: PT20M

9. Preheat Oven

   While the wedges chill, preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

10. Brush Tops (Optional)

    After chilling, brush the tops of the wedges with a little heavy cream and sprinkle with turbinado sugar for extra sparkle.

    Time: PT2M

11. Bake Scones

    Bake the scones for 20‑25 minutes, or until the tops are lightly browned and the bottoms are golden. Rotate the sheet halfway through for even color.

    Time: PT22M

    Temperature: 400°F

12. Prepare Optional Glaze

    In a small bowl, whisk together the powdered sugar, zest of half a lemon, and lemon juice until smooth. Fold in the handful of fresh blueberries and mash with a fork until the glaze is pink‑colored and drizzle‑ready. Adjust consistency with more powdered sugar or lemon juice as needed.

    Time: PT5M

13. Glaze and Serve

    Once the scones have cooled slightly, drizzle the glaze over each wedge. Serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
• Instead of Salt: Kosher Salt (same amount)
• Instead of Baking Powder: Baking soda + cream of tartar (½ tsp + ¼ tsp)
• Instead of Unsalted Butter: Margarine (less flavor), Cold shortening (for texture)
• Instead of Lemon Zest: Lime zest
• Instead of Blueberries: Blackberries, Raspberries
• Instead of Heavy Cream: Half‑and‑half (less rich), Whole milk + butter
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Vanilla Extract: Almond extract (½ tsp)
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Lemon Juice: Lime juice
• Instead of Blueberries (for glaze): Raspberries
• Instead of Turbinado Sugar: Granulated sugar, Coarse sanding sugar

Equipment Needed

• Large Mixing Bowl
• Whisk
• Pastry Blender
• Measuring Cups and Scale
• Microplane Zester
• Baking Sheet
• Parchment Paper
• Freezer
• Oven
• Small Bowl
• Fork (for glaze)
• Sharp Knife
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Incorporate Cold Butter
• Combine Wet and Dry
• Chill Wedges
• Bake Scones

Chef Tips from the Video

• Keep all dairy (butter, cream, egg) chilled until just before mixing
• Work the butter into the flour until you see both pea‑size pieces and a few larger chunks—this creates layers
• Freeze the wedges on the parchment; they can be baked directly from the freezer for a crispier exterior
• For extra lemon flavor, add a pinch of lemon zest to the dough in addition to the glaze

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze baked scones (or unbaked wedges) for up to 3 months; reheat in a 350°F oven for 5‑7 minutes.

Room temperature: Best eaten the same day; can sit at room temperature for up to 6 hours.

Make-Ahead Tips

• The dough can be refrigerated, wrapped tightly, for 1‑2 days before shaping
• Unbaked wedges freeze well for up to 3 months and can go straight from freezer to oven
• Glaze can be prepared ahead and stored in the refrigerator for 2 days; stir before using

Frequently Asked Questions