Classic Blueberry Scones are buttery, flakey, and lightly sweetened which makes them the perfect sweet treat to have in the morning!
Waking up to a big plate of baked scones is a happy feeling! I love baking them the night before so that they’re ready for me when I wake up. If I want a warm scone, I simply put it into a pre-warmed oven for about five minutes before serving. I love easing into my day as I relax with a big cup of coffee. Slowly savoring the delicate, buttery flavor of my scone.
Enjoying simple pleasures like that are the best moments, aren’t they?
Since my blog is going to be heavily focused on Brunch recipes, I want to include many different types of scone recipes. Today, I’ll be sharing this classic style Blueberry scone recipe with just a hint of lemon.
If you’ve never baked scones before, don’t be intimidated. They’re actually very simple to make — as simple as making
Ingredients for this recipe.
Tips for the Perfect Scones
- 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.
- Don’t over-mix the dough and be sure to keep small chunks of butter in the dough.
- 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.
- Keep dough cold at all times before baking.
If you always remember these four tips anytime you make any scones, you should have yourself a pretty flakey scone.
How to Make Classic Blueberry Scones
Mix dry ingredients first
Add lemon zest to the heavy cream and mix until combined.
Lightly beat eggs.
Cut butter into small pieces and put it in the freezer to get very cold as the warmth from your hands will make the butter start to melt a bit.
This step is optional: Add One Tablespoon of flour to the blueberries to coat as this will help them distribute more evenly when adding to the flour and butter mixture.
Mix all dry ingredients first then start adding wet ingredients in until combined.
Add in the butter.
Mix until it looks crumbly and chunks of butter are as small as the size of peas.
Add in blueberries and mix until evenly combined.
Turn out onto a generously floured surface.
Press dough with your hands to bring it all together.
Generously flour rolling pin and your hands.
Begin rolling out dough until it’s about 1/2 inch to 1 inch thick.
Using a three inch square cookie cutter, press all the way down into dough and then lift cookie cutter up.
Tip: Dip cookie cutter into flour so that the dough doesn’t stick to the dough.
Then cut each square in half on the diagonal to make a triangle.
Place each scone onto a prepared baking sheet that has parchment paper or a silpat on top.
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 the 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.
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.
The scones will puff up a bit when placed into the oven. They get their lift from the baking powder which acts as a
Bake until slightly golden brown.
Once they have cooled slightly, transfer onto a wire rack so that they can continue to cool.
Once they are completely cooled, transfer to serving dish.
- 4 Cups Flour
- 4 Eggs (lightly beaten)
- 2 Sticks Very Cold Unsalted Butter diced into small cubes
- 1/2 Cup Heavy Cream plus a 1/3 cup set aside for brushing on top of scones
- 1/2 Cup Sugar
- 2 Tablespoons Baking Powder
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Vanilla Extract
- 1 Cup Blueberries
- Zest of 1 lemon
- 2 Tablespoons coarse sugar or clear sprinkles sugar for sprinkling on top of scones
- 1. Pre-heat oven to 400F (190C). Line two baking sheets with parchment paper and set aside
- 2. Add flour, sugar, kosher salt and baking powder into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until just combined
- 3. Add the very cold butter to the dry mixture and blend on low speed just until the butter is mixed in and resembles small pea-sized chunks.
- 4. Combine cream, eggs, vanilla and lemon zest together in a small bowl and slowy add them to the flour and butter mixture. Mix on low speed until the wet ingredients are combined. Be sure not to over blend the dough. The mixture will be sticky.
- 5. Add the Blueberries to the rest of the ingredients and mix until just evenly combined.
- 6. Turn dough out onto a heavily floured surface. Flour a rolling pin and both of your hands so that the dough doesn't stick to your hands and the rolling pin and begin rolling out the dough gently until it's about 1 inch thick or slightly less.
- 7. Using a three inch square cookie cutter, press cookie-cutter down into the dough, then cut each sqaure in half on a diagonal to make a triangle. Then place each scone onto the prepared baking sheet with parchment paper.
- 8. Brush each scone with heavy cream and top with sugar sprinkles or course sugar and pop them into the oven for about 15 minutes or until they start to get a little golden brown on the bottom.
- 9. Once scones have slighly cooled on the baking sheet, transfer to a wire rack so that they can cool completely.
- 10. Dust with powdered sugar once scones have completely cooled (optional).
- If you don't have an electric mixer, you can use a large bowl and pastry cutter to cut the butter into the flour mixture. If you don't have a pastry cutter, you can just use your hands, but be sure not to over mix the dough.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 86mgSodium: 445mgCarbohydrates: 45gFiber: 1gSugar: 10gProtein: 7g
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Love & Hugs,