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Blueberry Scones

Flaky, buttery scones studded with fresh blueberries, perfect for breakfast, brunch, or afternoon tea.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Dessert
Cuisine: American, British
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold and cubed
  • 1 cup fresh blueberries
  • 0.5 cup buttermilk cold
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest optional
For the Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Pastry cutter or fork
  • Wire rack

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter chunks.
  4. Gently fold in fresh blueberries, tossing to coat them in the flour mixture.
  5. In a small bowl, whisk together buttermilk, egg, vanilla extract, and lemon zest if using.
  6. Pour wet ingredients into dry ingredients and stir gently just until dough starts to come together. Do not overmix.
  7. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges.
  8. Place scones on prepared baking sheet, spacing 2 inches apart. Brush tops with cream if desired.
  9. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
  10. Cool on baking sheet for 5 minutes, then transfer to wire rack.
  11. Whisk together powdered sugar, milk, and vanilla for glaze. Drizzle over cooled scones.

Notes

For best results, keep all ingredients cold. Scones can be frozen unbaked for up to 3 months. Bake directly from frozen, adding 3-5 minutes to baking time. Store baked scones in airtight container for up to 2 days at room temperature or 5 days refrigerated.