Fresh Baked Blueberry Scones Recipe
citrusy lemon curd & whipped crème fraîche
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Scone Ingredients
Method
Scone Preparation
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in Butter
Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Add Wet Ingredients
Stir in the heavy cream, blueberries, lemon zest, and vanilla extract until just combined. Do not overmix.
Form the Scones
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into wedges or use a round cutter to shape scones.
Bake the Scones
Transfer the scones to the prepared baking sheet and bake for 15-20 minutes or until lightly golden brown.
Cool and Serve
Allow the scones to cool for a few minutes on the baking sheet before transferring to a wire rack. Serve warm with lemon curd and whipped crème fraîche.