Classic Blueberry Scones are moist, buttery, flakey, lightly sweetened, and bursting with blueberry flavor! They make the perfect sweet treat to have in the morning! Skip the bakery line and make a batch of these delicious blueberry scones at home!

Classic Blueberry Scones

Waking up to a big plate of baked scones is a happy feeling! I love baking them the night before so that the kids and hubby can have a sweet treat to eat in the morning.

These blueberry scones are a classic! Offered at most coffee houses and bakeries. They are a must-add to every home baker’s repertoire of tried and tested recipes.

If you’ve never baked scones before, don’t be intimidated. They’re actually very simple to make. And, if you remember a few key tips which I’ll be sharing with you in this post, they’re practically goof-proof!

Ingredients to Make Classic Blueberry Scones

Most of the ingredients in this recipe are pantry staples:

1. Flour: Just your basic all-purpose-flour is needed.
2. Sugar: Granulated sugar, for sweetness.
3. Baking Powder: For lift!
4. Butter: For flavor and flakiness.
5. Heavy Cream: Adds moisture and flavor.
6. Salt: Kosher salt or sea salt enhances all the other flavors.
7. Eggs: Creates structure and lift.
8. Vanilla Extract: For flavor.
9. Blueberries: For flavor and texture
10. Lemon Zest: For a little citrusy flavor.

Tips for the Perfect Scones

1. Keep butter very cold at all times. I like to put my butter into the freezer for about 10 minutes before I add it into the flour mixture.
2. Don’t over-mix the dough and be sure to keep small chunks of butter in the dough.
3. When you take the dough out of the mixer and place it onto a generously floured surface, do not knead the dough. Just press the dough with your fingers to bring it all together.
4. Keep dough cold at all times before baking. Placing the cut-out scones in the fridge or freezer before baking will ensure the best scones texture!

If you always remember these four tips every time you make any scones, you should have yourself a pretty flakey scone.

How to Make Classic Blueberry Scones

Step 1: Mix the dry ingredients. Add flour, baking powder, sugar and salt into the bowl and mix together until combined. You can use the bowl of an electric stand mixer or just a large mixing bowl.

Step 2: Mix the wet ingredients. Add lemon zest, vanilla extract, and eggs to the heavy cream and stir with a fork to mix ingredients and lightly beat the eggs.

You can keep the wet ingredients separate or you can mix them all together to avoid messing up extra dishes.

Step 3: Cut up the butter into small pieces. Then place butter into the freezer so that it stays very cold until ready to use.

Add one tablespoon of flour to the blueberries to coat them. This will help them distribute more evenly when adding to the flour and butter mixture.

This step is especially important if using frozen blueberries. Frozen blueberries will release a lot of liquid and the flour will help absorb some of that extra liquid.

Step 4: Add butter to dry ingredients. Once you’ve mixed all of the dry ingredients together, add the small chunks of frozen butter and blend until the mixture resembles small pea-sized crumbs.

Step 5: Add in wet ingredients. Once all dry ingredients and butter have been mixed together, add in heavy cream, eggs, lemon zest, and vanilla extract. Mix together until evenly blended.

Step 6: Add in blueberries. Then mix until evenly combined.

Step 7: Turn the dough out onto a generously floured surface.

With floured hands, press dough with your hands to bring it all together.

Generously flour rolling pin before rolling.

Step 8: Roll out dough. Begin rolling out the dough until it’s roughly about 1/2 inch to 1 inch thick.

Step 9: Cut scone dough into pieces. Using a three-inch square cookie cutter, press all the way down into the dough and then lift the cookie cutter up.

Tip: Dip cookie cutter into the flour so that the dough doesn’t stick to the dough.

If you don’t have a square cookie-cutter, you can use the rim of a glass cup to cut scones into circles.

Then cut each square in half on the diagonal to make a triangle.

Step 10: Place each scone onto a prepared baking sheet lined with either parchment paper or a Silpat.

Optional Tip: You can put the whole baking sheet into the fridge for 10 minutes before baking to make sure the dough is extra cold. If you don’t have space, you can put the scones onto a plate and then put the plate into the fridge. Before baking, transfer scones onto a baking sheet.

Step 11: Brush each scone with heavy cream prior to baking. If you don’t have any heavy cream left, you can make a quick egg-wash by mixing one egg yolk with one Tablespoon of water and brush each scone with the egg-wash.

Brushing the top of each scone with heavy cream or egg-wash is so important and will give you the perfect golden crust.

Step 12: Sprinkle with Coarse Sugar and Bake (optional).

Then place scones into a preheated oven and bake until they are slightly golden brown around the edges. About 15 minutes.

Step 13: Remove the baking sheet from the oven and allow scones to cool for five minutes on baking sheet before transferring to a wire rack.

Once they are completely cooled, transfer to serving dish.

Bon Appetit!!

More Easy & Delicious Recipes!

• Blackberry Apricot Scones
• Blackberry Orange Honey Butter
• Easy Homemade Oven-Baked S’mores