Buttery Blueberry Scones

Tender and golden scones loaded with juicy blueberries that combine buttery, flaky texture with bursts of fresh berry goodness in every bite. Perfect for brunch or a special weekend breakfast treat.

5 from 1 vote

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Course: Breakfast, Brunch

Cuisine: American, British

Keyword: Blueberry Scones, Berry Scones, Breakfast Pastry, Weekend Treat

Prep Time: 15

Cook Time: 25

Chilling Time: 15

Total Time: 55

Servings: scones

Calories: 290kcal

Equipment

Baking Sheet
Parchment Paper
Pastry Cutter

Ingredients

Dry Ingredients

2 cups all-purpose flour substitute up to half with whole wheat pastry flour for more fiber
1/3 cup granulated sugar coconut sugar works beautifully as an alternative
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter cold and cubed (vegan butter can be substituted)
1/2 cup heavy cream cold (coconut cream makes a delicious dairy-free option)
1 large egg cold
1 1/2 teaspoons vanilla extract

Add-Ins and Toppings

1 cup fresh blueberries frozen work too, but don't thaw them
1 tablespoon lemon zest optional but highly recommended
1 tablespoon coarse sugar for topping (turbinado or sanding sugar)

Instructions

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter cubes to your dry ingredients. Using a pastry cutter, two forks, or your fingertips, work quickly to cut the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces remaining.
In a separate small bowl, whisk together the cold cream, egg, and vanilla extract until combined.
Make a well in the center of your dry ingredients and pour in the wet mixture. Stir just until the dough begins to come together. Gently fold in the blueberries and lemon zest, being careful not to crush the berries.
Turn the dough onto a lightly floured surface and gently shape it into an 8-inch disk about 1-inch thick. Cut into 8 equal wedges and transfer to your prepared baking sheet, leaving about 2 inches between each scone.
Chill in the refrigerator for 15 minutes.
Brush the tops with a little cream and sprinkle with coarse sugar. Bake for 22-25 minutes until the scones are golden brown.
Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

The cold ingredients are non-negotiable for achieving that perfect flaky texture – they create steam pockets during baking that result in those coveted tender layers.

For best results, handle the dough as little as possible to maintain tenderness.

To make ahead: Freeze unbaked shaped scones and bake directly from frozen (add 3-5 minutes to baking time).

Nutrition

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