Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Mix Dry Ingredients

Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Cut in Butter

Stir in the heavy cream, blueberries, lemon zest, and vanilla extract until just combined. Do not overmix.

Add Wet Ingredients

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.

Form the Scones

Transfer the scones to the prepared baking sheet and bake for 15-20 minutes or until lightly golden brown.

Bake the Scones

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.

fresh baked blueberry scones

Recipe information

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