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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 Time10 minutes
Cook Time25 minutes
Refrigeration Time20 minutes
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.