Name: Fresh Blueberry Scones
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 Cups Flour; 2 Tsp Baking Powder; 1/2 Tsp Salt; 2 Tsp Lemon Zest; 1/4 Cup Granulated Sugar; 8 Tbsp Unsalted Butter, cut into small cubes; 1/2 Cup Heavy Cream + more for brushing tops; 1 Large Egg; 1 Tbsp Pure Vanilla Extract; Fresh Bluberries ((about 1 1/2 cups)); Optional: coarse sugar for topping scones

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Have you tried making scones before? They are one of the easiest pastries to make. They’re also quite impressive as well. I guarantee you that if you hand a homemade scone to someone, they’ll instantly be impressed. You just don’t see people make homemade scones that often. Which is puzzling because they are truly delicious. Besides a little bit a chilling time in the refrigerator, these Fresh Blueberry Scones take about a half hour to make. These scones are tender with a perfect crumbly texture that is typical of a good scone.

Before we get started, let’s talk a little about scones. The origin of scones is a little up in the air. They’re thought to have originated in Scotland in the 1500’s. Scotland or not, personally, when I think of scones, I think of England. British scones are quite different than American scones. British scones are typically more plain than American scones and they’re usually served with clotted cream and jam. American scones are sweeter and normally have a lot more going on, more flavors and filling that is. Another notable difference is that British scones are usually round and look more like American biscuits than American scones.

What Makes a Scone a Good Scone?

So what makes a scone a scone? Whether you’re talking about a British scone or an American scone, one thing is universal about scones- they’re texture. Scones are known for having a tender, crumbly texture. Scones have this crumbly texture because they lack a network of gluten. You don’t want to overwork scones, they’re not like breads, and therefore do not need to be kneaded.

To make a good scone, you only want to gently pull the ingredients together enough so that they’re combined. A scone dough shouldn’t be too wet, but it should be sticky enough that you can’t really knead it. In order to get that crumbly texture, the butter should be very cold (hence the added chill time). I know that this may sound like a lot, but I promise that scones are actually quite simple to make. If you need a little help, there are some pictures below to go along with each step of the instructions of the recipe.

Ingredients that you’ll need for Fresh Blueberry Scones

Flour– I have only tried this recipe with all-purpose flour and can not attest to how well substitutes will perform.

Baking Powder

Salt

Lemon Zest– there is only lemon zest used in this recipe, not the actual juice.

Granulated Sugar

Unsalted Butter

Heavy Cream

Egg

Pure Vanilla Extract

Fresh Blueberries– you may substitute with frozen blueberries, but let them thaw first and pat them dry.

Let me show you how to make these Fresh Blueberry Scones 👇🏻

To begin, line a baking sheet with parchment paper. Cut 1/2 cup of unsalted butter into small cubes and place the butter in the freezer to get super cold while you prepare the other ingredients.

In a large bowl, combine 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 2 tsp lemon zest, and 1/4 cup granulated sugar. Whisk until combined.

To a separate, small bowl, add 1/2 cup heavy cream, 1 egg, and 1 tbsp pure vanilla extract. Mix well.

Remove the butter from the freezer and dump it into the large bowl with the dry ingredients. Using a pastry cutter (or 2 forks), cut the butter into the flour until the butter resembles pebbles.

It should look like this 👇🏻

Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a rubber spatula, gently fold the ingredients until the start to come together.

Then add your fresh blueberries. I added about 1 1/2 cups. Add however much you like. Gently stir them into the dough, trying not to smash too many of them (there will be some casualties along the way).

Turn the dough out onto a lightly floured surface and pat it all together to form a circle that is 1” thick.

Cut the circle four times so that it forms 8 triangles.

Place the scones onto your prepared baking sheet. Then brush the scones with heavy cream and (optional) sprinkle the tops with coarse sugar.

Now place the scones into the refrigerator to chill for about 20 minutes. While the scones are chilling, preheat your oven to 425 degrees.

Remove the scones from the refrigerator and bake for 20-25 minutes until golden brown. Let them cool before eating.

Enjoy!

Store leftover scones in an air-tight container for up to 4 days. The longer that they sit, the softer they will get, so toast up the leftovers in the oven before enjoying.

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Fresh Blueberry Scones

Easy and delicious! These Fresh Blueberry Scones are so simple and so delightful! The perfect sweetness with a hint of bright lemon flavor!

Prep Time 10

Cook Time 25

Refrigeration Time 20

Servings 8 Scones

Author Maggie @ Cupcakes and Sarcasm

Ingredients

2 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
2 Tsp Lemon Zest
1/4 Cup Granulated Sugar
8 Tbsp Unsalted Butter, cut into small cubes
1/2 Cup Heavy Cream + more for brushing tops
1 Large Egg
1 Tbsp Pure Vanilla Extract
Fresh Bluberries (about 1 1/2 cups)
Optional: coarse sugar for topping scones

Instructions

To begin, line a baking sheet with parchment paper. While you prepare your dry ingredients, place your cubed butter in the freezer to make sure that it’s extra cold.
In a large bowl, whisk together the flour, baking powder, salt, lemon zest, and sugar.
To a small bowl, add the heavy cream, eggs, and vanilla. Whisk until combined.
Drop the cold butter cubes into the large bowl with the dry ingredients. Using a pastry cutter (or 2 forks), cut the butter into the flour until the butter is a pebble texture (see picture in instructions, if necessary).
Make a well in the center of the dry ingredients and pour the wet ingredients in. with a rubber spatula, gently fold together the ingredients until they are incorporated and start to come together.
Add the fresh blueberries (amount will depend on your preference). Gently stir them into the dough trying not to smash too many of them (there will be some casualties).
Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle that has about a 1” thickness. Cut the circle four times until there are 8 equally-sized triangles.
Move the individual scones to the prepared baking sheet and place them 2 inches apart. Brush the tops of the scones with a little heavy cream and (optional) sprinkle with coarse sugar.
Refrigerate the scones for about 20 minutes and preheat your oven to 425 degrees.
Bake the scones for 20-25 minutes until they are golden brown. Let cool before eating. Enjoy!
Store leftover scones in an air-tight container at room temperature. If you have the time, pop the scone in the oven for a little bit to heat/crisp up before eating.