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Blueberry Scones

Blueberry Scones

This Blueberry Scones is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • For Scones:
  • 2 cups all-purpose flour
  • 3 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter, diced
  • 1 large egg, cold, lightly beaten
  • ½ cup cold heavy whipping cream, plus 2 tablespoon to brush the tops
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1 tablespoon coarse/raw sugar (or granulated sugar)
  • For Lemon Glaze:
  • ⅔ cup powdered sugar
  • Zest from 1 lemon
  • 1 tablespoon fresh lemon juice (adjust for desired consistency)

Method
 

  1. For Scones:
  2. Preheat oven to 400°F and line a baking sheet with parchment paper.
  3. In a bowl, whisk together flour, sugar, baking powder, and salt. Add the diced butter and cut into pea-sized crumbs.
  4. Gently fold in blueberries. Refrigerate while preparing liquid ingredients.
  5. In a small bowl, whisk cream, egg, and vanilla. Pour into the flour mixture, and fold until moistened. Do not over-mix.
  6. Transfer dough to a work surface, shape into a 1-inch thick, 7-inch wide disk. Cut into 8 wedges.
  7. Place scones on the baking sheet, brush with cream and sprinkle with coarse sugar. Refrigerate for 15 minutes.
  8. Bake for 20-23 minutes until golden brown. Cool on a rack.
  9. For Lemon Glaze:
  10. In a bowl, combine powdered sugar, lemon zest, and lemon juice. Adjust consistency with more sugar or lemon juice.
  11. Once the scones are cooled, drizzle with lemon glaze.
  12. Enjoy your delicious Blueberry Scones with Lemon Glaze!
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Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.