Perfect Blueberry Scones Recipe

Preparation

Step 1: Mixing the dry ingredients [00:07]

In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder.

Step 2: Incorporating the butter [01:10]

Add the cubed, cold butter to the flour mixture. Using your hands, work the butter into the flour until it resembles coarse, pea-sized crumbs.

Step 3: Adding lemon and berries [03:17]

Stir in the fresh lemon zest and the blueberries. Mix gently so the berries are evenly distributed.

Step 4: Making the liquid mixture [04:38]

In a separate small bowl, whisk together the heavy cream, the large egg, and the vanilla extract.

Step 5: Combining dry and wet [05:35]

Pour the liquid mixture into the flour mixture and gently fold everything together until it forms a shaggy, combined dough. Do not overmix.

Step 6: Shaping the scones [06:46]

Turn the dough onto a floured surface. Shape it into a ball and then pat it down into a disc about 8 inches in diameter. Cut the disc into 8 equal wedge-shaped pieces.

Step 7: Chilling [08:15]

Place the dough wedges onto a baking sheet. Chill them in the freezer for 20 minutes.

Step 8: Baking [08:35]

Preheat your oven to 400°F (200°C). Brush the tops of the chilled scones with a little bit of heavy cream. Optionally, sprinkle with sanding, granulated, or turbinado sugar. Bake for 20-25 minutes or until the tops are golden brown and the bottoms are golden.

Step 9: Optional Icing [09:35]

If desired, prepare an icing by mixing powdered sugar, lemon zest, and lemon juice. For a blueberry version, add a handful of blueberries to the sugar mixture and mash them with a fork. Drizzle the icing over the cooled scones.