Who doesn’t like freshly baked scones for breakfast? And what’s better than scones made with fresh blueberries on a Sunday morning with your perfect cup of coffee or tea. These blueberry scones are so perfect with a flaky, buttery, dense cake with fresh and tarty blueberries inside—a perfect combination of sweet and sour with a hint of lemon. This is my favorite scone recipe, and my family loves it.
Butter: Like always, I’m using unsalted butter because I find the unsalted butter has better flavor and gives my baked goods a better texture. But feel free to use salted butter but cut out the additional salt in the recipe if you decided to use salted butter.
Cold butter: cold butter will guaranty the flaky texture in your scones. What I like to do is to cut my butter in 1/4 inch cubes and pop them in the freezer for about 10 minutes before making the scones. You can also chill your scones for about 10 minutes while you’re preheating your oven.
Blueberries: I prefer fresh blueberries, but if they’re not in season or you leave in a state that is hard to find fresh ones you can use frozen. You can also use fresh cranberries for the holiday season or use dry fruits and nuts in your scones.
Heavy cream: heavy cream will give your scones rich and soft texture. Scones are known for dense cake texture, but when made with heavy cream, you get less doughy and softer texture due to the high-fat content in heavy cream.
Ingredients
- For Glaze
Instructions
- Preheat the oven to 375 F and line a baking tray with parchment paper.
- whisk the flour, sugar, baking powder, and salt into a large bowl. Cut in the butter by pinching each piece of butter with your fingers until the mixture is rough and crumbly but still small pieces of butter are visible.
- Stir in the lemon zest and toss in blueberries making sure they’re coated in flour.
- In a separate bowl, whisk the cream, milk, egg, and vanilla together.
- Add the creamy mixture to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands.
- Shape the dough into a disc about 10-inches across. Cut the disc into 6-8 wedges and place them on the baking tray, leaving a few inches between them.
- Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
- For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using a small spoon or fork. Let the glaze set for 20 minutes before serving. Enjoy!