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How to Bake Moist and Fluffy Blueberry Scones Recipe

Yes, you can substitute frozen blueberries for fresh ones. However, keep in mind that frozen blueberries may release more moisture, so adjust the dough consistency accordingly.
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Ingredients Method

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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