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