Blueberry Scone Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Add the very cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, quickly cut/press the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This creates flaky pockets in the scones.

If using lemon zest, stir it into the flour-butter mixture now so the flavor is distributed.

Gently fold the blueberries into the dry mixture. If using frozen blueberries, do not thaw them; toss them in a tablespoon of flour first to help prevent the dough from turning blue.

In a separate bowl or measuring cup, whisk together the cold buttermilk, heavy cream, vanilla extract, and egg until combined.

Make a well in the center of the dry mixture and pour in about three-quarters of the wet mixture. Using a rubber spatula or wooden spoon, fold the ingredients just until the dough comes together and most of the dry streaks are gone. If the dough seems too dry, add the remaining wet mixture a tablespoon at a time. Do not overmix — the dough should be shaggy but hold together when pressed.

Turn the dough out onto a lightly floured surface and gently pat it together into a disk about 1 to 1 1/4 inches thick (roughly 7–8 inches wide). Handle the dough as little as possible to keep scones tender and flaky.

Using a sharp knife or bench scraper, cut the disk into 8 wedges (like a pie). Alternatively, you can cut rounds using a 2 1/2–3 inch cutter. For slightly taller scones, transfer the disk to the baking sheet, wrap in plastic, and chill for 15–20 minutes before cutting and baking.

Place the scones on the prepared baking sheet about 1–2 inches apart. Brush the tops lightly with additional heavy cream or a beaten egg for a golden finish, then sprinkle coarse/turbinado sugar over each scone.

Bake in the preheated oven for 16–22 minutes, rotating the pan halfway through, until the scones are puffed and golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove from oven and transfer scones to a wire rack to cool slightly. Serve warm or at room temperature. Scones are best the day they are made but can be stored in an airtight container for 1–2 days or frozen for up to 1 month.