Description
These bakery-style blueberry scones are tender, flaky, and bursting with juicy berries! With a golden exterior, buttery interior, and sweet vanilla glaze, they’re better than any coffee shop version. Perfect for breakfast, brunch, or afternoon tea!
Ingredients
Scale
For the Scones:
- 2 cups all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, very cold and cubed
- 1/2 cup heavy cream, plus 2 tablespoons more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 teaspoon lemon zest (optional but recommended)
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined. This ensures even distribution of leavening.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pieces create flaky layers, so don’t overmix!
- Prepare Wet Ingredients: In a medium bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
- Combine Wet and Dry: Pour the wet ingredients into the flour-butter mixture. Using a wooden spoon or spatula, gently stir just until the dough starts to come together. It will look shaggy and slightly dry—that’s perfect!
- Add Blueberries: Gently fold in the blueberries and lemon zest (if using). Be careful not to overmix or crush the berries. The dough should be slightly sticky but manageable.
- Shape the Dough: Turn the dough out onto a lightly floured surface. With floured hands, gently pat and shape it into an 8-inch circle about 1 inch thick. Don’t knead the dough—just press it together gently. Cracks are okay and actually contribute to a rustic, flaky texture.
- Cut into Wedges: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like cutting a pizza. For smaller scones, make a smaller circle or cut into more pieces.
- Transfer to Baking Sheet: Carefully transfer each scone to your prepared baking sheet, spacing them about 2 inches apart. For the crispiest edges, space them further apart. For softer edges, place them closer together.
- Brush with Cream: Brush the tops of the scones with the additional heavy cream. This creates a beautiful golden, shiny crust.
- Bake: Bake for 15-18 minutes, until the scones are golden brown on top and edges. A toothpick inserted into the center should come out clean (or with just a moist crumb, not wet batter).
- Cool: Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Let cool for 10-15 minutes before glazing.
- Make the Glaze: While scones cool, whisk together powdered sugar, milk (start with 2 tablespoons), and vanilla extract in a small bowl. Add more milk as needed to reach a drizzling consistency—it should be thick but pourable.
- Glaze the Scones: Drizzle the glaze over the slightly warm scones using a spoon or fork. Let the glaze set for 5-10 minutes before serving.
- Serve and Enjoy: Serve warm or at room temperature. These scones are perfect on their own or with butter, jam, or clotted cream!
Notes
- For extra-flaky scones, freeze the shaped, unglazed scones for 15 minutes before baking.
- If using frozen blueberries, do NOT thaw them first—use them straight from the freezer to prevent color bleeding.
- Don’t overmix the dough or your scones will be tough. Mix just until combined.
- The dough should be slightly sticky—this is normal! Too much flour will make dry scones.
- Scones are best enjoyed the day they’re made, but leftovers keep well for 2-3 days.
- For uniform scones, use a biscuit cutter to cut circles instead of triangles.
- Add the glaze while scones are slightly warm so it adheres better.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (without glaze)
- Calories: 285
- Sugar: 12g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg