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Servings: 8
Calories: 405kcal
Equipment
Ingredients
- ½ cup sugar
- 2 lemons zested
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter frozen or very cold
- 1 large egg lightly beaten
- ½ cup cold heavy cream
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 ¼ cups frozen blueberries
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Video
[adthrive-in-post-video-player video-id="7SY9zOQE" upload-date="2025-10-16T13:28:59+00:00" name="Easy Blueberry Scones" description="A bakery-style treat you can whip up right in your own kitchen." player-type="default" override-embed="default"]
Instructions
- In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers or a spoon until the mixture feels like coarse, fragrant sand.½ cup sugar, 2 lemons
- Whisk in the flour, baking powder, and salt.2 cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt
- Grate or chop the cold butter and add it to the flour mixture. Use a pastry cutter or fork to blend it in until the mix resembles coarse crumbs with a few larger pieces.8 tablespoons unsalted butter
- In a separate bowl, combine the egg, heavy cream, lemon juice, and vanilla extract. Whisk until smooth.1 large egg, ½ cup cold heavy cream, 2 tablespoons lemon juice, 2 teaspoons vanilla extract
- Make a well in the center of the dry mixture. Pour in half of the wet ingredients and gently stir. Add the rest and mix just until the dough begins to come together—it should still be a bit shaggy.
- Gently fold in the frozen blueberries. Avoid overmixing to keep the scones tender.1 ¼ cups frozen blueberries
- Turn the dough out onto a floured surface. Pat it into a rough ball, then press into an 8-inch disk. Fold it in half once, press it back into a disk, and neaten the edges.
- Transfer the dough disk to a parchment-lined baking sheet or plate and freeze for 30–40 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Slice the chilled dough into 6–8 wedges. Arrange them 2 inches apart on a lined baking sheet. Brush the tops with a bit of heavy cream.
- Bake for 18–22 minutes or until golden and lightly crisped. Let cool slightly on the baking sheet, then transfer to a wire rack.
- Stir together the powdered sugar and lemon juice until smooth.1 cup powdered sugar, 2-3 tablespoons lemon juice
- Drizzle over the cooled scones and let them set before serving.
Notes
- Fresh blueberries: You can use fresh blueberries instead of frozen, but they’re more likely to burst and turn the dough purple—frozen hold up better.
- Cream: Cream gives the richest texture, but you can sub with whole milk in a pinch—just expect a slightly less tender crumb.
- Use a sharp knife to cut the wedges: It keeps the layers from sealing together, which helps with the rise.
- Line your baking sheet: Parchment or a silicone mat makes cleanup easy and prevents sticking.
- Let them cool before glazing: If they’re too warm, the glaze will melt right off.
- Double the glaze if you love extra drizzle: It adds more lemony punch without making the scones soggy.
- Make ahead: You can shape and freeze the dough disk overnight, then slice and bake straight from the freezer.
Storage and Reheating Instructions
- Room temperature: Let the scones cool completely, then pop them into an airtight container. They’ll stay fresh at room temperature for about 2 days or in the fridge for up to 5.
- Freeze: For longer storage, you can freeze them. Just wrap each one tightly and store in a freezer bag for up to 2 months.
- Reheat: Warm them in the oven or microwave before serving to bring back that fresh-baked feel.
Nutrition
Calories: 405kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 293mg | Potassium: 124mg | Fiber: 2g | Sugar: 31g | Vitamin A: 617IU | Vitamin C: 20mg | Calcium: 104mg | Iron: 2mg
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