Blueberry Scones

5 from 2 ratings

from kristineskitchenblog.com

These Blueberry Scones are buttery, tender and moist, with sweet, juicy berries in every bite! A simple lemon glaze makes these scones even better. Be sure to plan ahead so that the butter has at least 20-30 minutes to chill in the freezer before starting the recipe.

Prep Time20

Cook Time12

Total Time32

Servings: scones

Calories: 328kcal

Author: Kristine Rosenblatt

Ingredients

6 tablespoons unsalted butter
2 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup plus 1 tablespoon heavy cream plus more for brushing tops of scones
1 large egg lightly beaten
1 cup fresh blueberries or frozen blueberries (do not thaw)

Lemon Glaze (Optional)

½ cup powdered sugar
zest of 1 small lemon
1 tablespoon fresh lemon juice

Instructions

Place the butter in freezer for 20-30 minutes.
Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
Grate the frozen butter using a box grater. Add the shredded butter to the bowl with the dry ingredients and use a rubber spatula to mix it into the dry ingredients.
Add the heavy cream, egg and blueberries. Mix together with a rubber spatula until the dough starts to come together. The dough will be crumbly.
Transfer the crumbly dough to a lightly floured work surface and use your hands to gently finish bringing the dough together, being careful to not overwork the dough. Shape it into 1-inch thick circle. Cut into 8 wedges and place on the parchment-lined baking sheet.
If you feel that the dough has gotten warm while handling it, place the scones in the refrigerator for 15-20 minutes before baking.
Lightly brush the tops of the scones with a little bit of heavy cream.
Bake for 12-15 minutes, until scones are lightly browned around the edges. Let scones cool for 10 minutes on the baking sheet before glazing or serving.
To make the lemon glaze, in a small bowl whisk together the powdered sugar, lemon zest and lemon juice. Drizzle over the scones.

Video

Notes

The glaze recipe makes enough for a light drizzle of glaze on the scones. If you like a lot of glaze, I suggest doubling the glaze recipe.
Scones can be stored in an airtight container in the refrigerator for up to 2-3 days.
These scones freeze wonderfully. Once cool, freeze in an airtight container for up to 3 months. They can be frozen with or without the glaze. Thaw at room temperature, overnight in the refrigerator, or in the microwave using the defrost setting.

Nutrition

Nutrition information is only an estimate.