Best Blueberry Scone Recipe
These blueberry scones have a super-moist, tender and flaky interior and a perfectly crisp exterior. Finish with crunchy turbinado sugar and a drizzle of homemade glaze for scones that are better than the bakeries’!
Servings: 6 scones
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup fresh blueberries
- ¾ cup cold heavy cream plus 1 tablespoon for brushing
- 6 tablespoons cold unsalted butter cut into small pieces
- 1 large cold egg
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ tablespoon coarse sugar like turbinado optional to garnish
Lemon OR Vanilla Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice OR ½ teaspoon vanilla extract + 2 teaspoons water
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter chunks, and use a pastry/dough cutter or fork to cut up and incorporate butter into the dry ingredients until it resembles a fine crumble.
- In a separate bowl, lightly whisk cold egg, ¾ cup cold heavy cream, and vanilla extract.
- Add dry ingredients to wet ingredients, and then add the blueberries. Use a spoon to gently combine together until just incorporated. Do not overmix! Mixture will be relatively dry and crumbly, just moist enough to form into a flaky ball. If it’s too dry to form a flaky ball, add a tablespoon more heavy cream.
- Move dough to a clean, dry working surface. Form a 1-inch thick round disk. Use a bench or regular knife to cut the round into 6 even-sized wedges.
- Move each wedge onto baking sheet, lightly pressing any loose pieces into the scones.
- Use a basting brush to brush the tops of the scones with 1 tablespoon of heavy cream.
- Bake for 15-18 minutes, until scones are just set and light golden brown.
- Let scones cool almost completely before glazing (optional). Mix together powdered sugar and either the lemon juice or the vanilla extract and water. Use a teaspoon to drizzle glaze over scones. The glaze will harden more as it sets on the scones!
Video
Notes
- You must use cold butter, cream and egg for tender, moist scones!
- If you like a lot of blueberries, add an extra 1/4 cup.
- Bake scones right away after forming the dough.
- While I recommend fresh blueberries, you can use frozen blueberries (don’t thaw).
- Want a glaze but don’t have time to make it? Using store-bought white icing!
Nutrition
Serving: 1scone (with glaze) | Calories: 464kcal | Carbohydrates: 57g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 357mg | Potassium: 116mg | Fiber: 2g | Sugar: 19g | Vitamin A: 840IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 3mg