blueberry scones

<em>These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.</em>

My Favorite Blueberry Scones

(250 grams) all-purpose flour

(100 grams) granulated sugar

2 and 1/2 teaspoons baking powder

cinnamon

teaspoon salt

(1 stick; 115 grams) unsalted butter, frozen

(120 milliliters) heavy cream (plus 2 Tbsp for brushing)

vanilla extract

(180 grams) fresh or frozen blueberries (do not thaw)

sugar

Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Hi Sally! I love this recipe but need to make a bunch and was wondering if I could cut these into smaller scones? I don't think it would cause an issue other than possibly a shorter baking time but wanted to see if you had any suggestions before diving into it! Thank you 

These were perfect! I am not a big fan of scones typically, but my daughter was asking for some. After baking these, I have gained a new appreciation for scones. I am baking a second batch tonight. I will be making them smaller, and only icing half because they are so yum even without the icing.

Yummy blueberry season is here. Great recipe

I used bilberries and substituted yogurt for cream and the results were delicious. 
Thank you

I made these blueberry scones and they were marvelous.  This is the first recipe that I have baked from scratch in a great many years, so I was concerned that it would not come out.  My husband loved them as did I.  I will definitely follow you from now on and try this recipe again.

This was my first attempt at scones and your recipe is amazing!!  They were sooo good.  I followed it to a T (except I added some dried blueberries in with the fresh ones).   

Question:  Could you substitute maple syrup for the sugar?  I want to make a batch for someone who can't eat refined sugar...

I made these scones over the weekend - followed the recipe exactly (used full fat coconut milk). They were (past tense because they are long gone) amazing. Going to bake again this weekend, but substitute fresh cherries. Thank you so much!

This recipe was soooo good! I have never made scones before but this recipe was easy to follow. I substituted coconut milk for the heavy cream and it turned out perfect! Will definitely be adding to my “Make Again” folder!

I'm a 79 year-old male who has never baked but I wanted to try something new.  I followed your recipe exactly (I don't know enough to change anything).  These scones are the best baked goods I have EVER had.  O.M.G.  they are amazing!

First time making scones! Made it 2x since and my family loves it! I left out the icing since its perfect with the course sugar topping. Amazing!

Love these but can’t seem to form the dough without squishing the blueberries! What am I doing wrong? I tried adding them later after it was mostly together but then they weren’t evenly distributed.  Help!

I made these scones for breakfast this morning and they were just perfect and bursting with flavour. I used buttermilk instead of cream. This was my first attempt at scones and needless to say am overjoyed with the results.

i added a tablespoon more of cinnamon love it

I made these with toasted sugar and they’re awesome!

These scones are amazing! I substituted unsweetened coconut cream for heavy cream and they baked beautifully. I also added some lemon juice to the vanilla icing. What a treat! Thanks so much for posting :)

I never send a review, but had to on this one.
 This Scone recipe is outstanding!  This is the best scone I have ever tasted!
Great recipe. Easy to follow instructions. A must try!
I will make these to accompany  a cup of French Press Coffee for a great weekend treat.

Made these this morning instead of my traditional first day of school blueberry muffins... and they were a hit.  Next time I think I may substitute lemon zest for the cinnamon but nonetheless the texture and flavor were excellent.  Thank you!!

Took shortcuts and mixed the dry, fluid and blueberries in KitchenAid. Not recommended - lost some texture and whole dough became violet. Also, 25 minutes in my oven turned out a bit too long. Despite those beginner mistakes the scones were really, really good. Skipped the icing. Will definitely keep doing them :-)

Fantastic!! Just the perfect amount of sweet and exactly the perfect crumbly texture I love. Never purchasing scones from the store again.

Ahhhhhmaazzzziiingggg! Lord have mercy! I have never made scones before and I used frozen blueberries. Needles to say the dough was quite wet and blue. I watched your video many times and mine looked nothing like that. Figured I had nothing to loose at this point, so I baked them and maybe they would still be good. If this is how they taste when I had such a different looking dough I can’t WAIT to see how they will be with fresh berries. My hats off to you Sally, I never liked scones but my husbands always buying crapy ones. That’s what I’ve had to compare them to, I can’t wait for him to get home so I can present them to him. I am a huge fan of yours and now I’m also a huge fan of scones, correction, your scones. THANK YOUUUUUU❤️

Ok, I just want to say thank you.. I had a bunch of blueberries I didn't know what to do with at this time. I must say this is my very first time making scones. I am so very excited that they came out. Thank you. Not on for this recipe, but for the cake flour recipe too. I had another recipe that required cake flour, and I could not find any in the stores. So I looked it up on google and you were the first site. Since, I had your recipe to make blueberry scones, I decided to just try your cake flour mix and was very happy it came out. So thank you very much. Your scones came out soooo good...lol..

I used full fat, plain, Greek yogurt for the liquid and needed to add an additional 1/4 cup or so to get the flour/butter/vanilla dough to bind into a disk.  I also needed to add about 12 minutes to the baking time to get the centers to set. I used frozen huckleberries coated with corn starch for the fruit and painted the tops with Half&amp;Half sprinkled with cinnamon and coarse Turbinado sugar. I also refrigerated the cut disk 45 minutes before baking.    This is an excellent, step by step recipe for beginner scone enthusiasts and these (my first attempt at scones) came out picture perfect!!! Thank you!

I though I had followed the recipe to the letter and had my scones shaped and ready to go in the oven when I realized I somehow forgot the blueberries. I didn't want to overwork them and baked them off plain. Still delicious!

https://www.youtube.com/watch?v=gMudz_qFu7E

Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Ingredients
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
optional: 1/2 – 1 teaspoon ground cinnamon, coarse sugar, and toppings such as vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing, dusting of confectioners’ sugar

Get the full recipe: https://sallysbakingaddiction.com/scones-recipe/

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#baking #recipes #scones

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

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Perfect Scones | Sally's Baking Addiction

<em>These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.</em>

Lemon Blueberry Scones

Tablespoon fresh lemon zest (about 1 lemon)

(120 grams) confectioners’ sugar

Tablespoons fresh lemon juice (about 1 large lemon)

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.

Make the icing

Whisk the icing ingredients together. Drizzle over warm scones.

My first time making scones and I picked the right recipe. They were delicious! Followed recipe to the letter. You definitely get an arm workout grating the frozen butter, but the end results were well worth it.  Bravo Sally!! This recipe is a keeper in my household.

Yes, yes, yes!!! So delicious. Lemony deliciousness. Mmmmmmmmmm.

Made these after reading a zillion recipes and very happy I chose this one!  Sooo good! We added lemon zest  to the wet ingredients and they are soooo yummy!  Everyone had 2nds!

After trying a few other scone recipes from other websites I thought I would try this one. Oh my, that was the best choice I've made in a while. This will be my go-to scone recipe now! It was delicious, and the lower sugar level was perfect with the icing. I wasn't able to chill the dough since I only have a mini-fridge at the moment, but they still turned out great!!
I can't wait to try all the other scone recipes on your website!

Hi Sally! I baked these scones today and they were delicious (they tasted just like the lemon blueberry layer cake )! I baked 8 regular sized scones and one mini scone with the leftover dough. I found that the mini scone was a bit dryer and harder (I prefer scones this way) while the regular sized ones were softer and moister (like muffins). Next time I make these scones I’ll try baking mini ones, but are there any changes to the recipe I can make that will make the scones harder and less moist? Thank you for your help!

I love this recipe.  I was hesitant to turn my oven on during this summer heat...but it was soooo worth it!  I had 4 pints of fresh blueberries so I was looking for something different to do.   
The scones were much lighter than I expected and the lemon zest was a great addition.  The lemon icing is key!!! They were delicious.  Thank you for sharing this recipe!

I just finished baking these scones and tried a little piece. I don’t know how long these will last! They are delicious!!
I was thinking next time I’ll cut up the butter, freeze it and let the food processor do the work.

Hi Sally, I look forward to baking these in the morning for my British-themed reading group tomorrow, but I forgot to pick up parchment paper. Should I butter or grease the baking pan? Or do you have another suggestion? I do have waxed paper, but fear it's not hearty enough for a 400 degree oven. Thank you! Joan

This scone recipe is the absolute best! Sally, you are my go-to gal for all things scone and baking related!  None of your recipes have ever let me down! I'm about to make a double batch and freeze these for the countless time to have ready after our new baby arrives next month. It's going to be so great to just pop them in the microwave during that postpartum time. Can't wait!

These are the most moist scones I've ever made! Perfect to use up my stock of fresh-picked blueberries in the fridge! I actually find that it's easier to grate the butter when it has only been refrigerated, then freeze the grated butter for 10 or 15 minutes before adding it to the dry ingredients. I also added an extra drizzle of heavy cream to get the dough to come together. They were so easy to shape and cut. I ate three of these the day I baked them! So good!!

This is an excellent scone recipe. I made a few modifications and they still turned out perfect. I omitted the cinnamon. And I did not have heavy cream so I added 1/3 cup sour cream mixed with a few tablespoons table cream to make up for the 1/2 cup heavy cream.

Correction to my previous post - I said I omitted the cinnamon. But had this recipe confused with another so please disregard that. These are still perfect scones. I did use sour cream instead of the heavy cream (mixed with a few tbsp of table cream). They are delicious.

These were outstanding!!!  Far better than anything I have gotten at a bakery.  I loved the lemon glaze.  I have already made the blueberry muffins and plan to make the blueberry bread as well, but thinking of adding the lemon glaze on top.

Amazingly delicious. First time making scones and they came out amazing. I am already planning another batch.

These were by far the best scones I’ve ever made or for that matter the best I’ve had. So light and delicious. The 3rd time I made them I was looking at your regular blueberry scones and mistakenly added cinnamon to the lemon blueberry ones. Still came out delicious and will use cinnamon again. I found that if I mixed them a bit longer in the bowl before pouring onto the counter they were easier to handle and I didn’t need to add any additional cream. So good! Thanks for the recipe and I can’t wait to try your other scone recipes.

https://www.youtube.com/watch?v=NGUdqxM0H6o

These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Ingredients
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
6 Tablespoons (75g) granulated sugar
1 Tablespoon fresh lemon zest (about 1 lemon)
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
for topping: coarse sugar

Lemon Icing
1 cup (120g) confectioners’ sugar
3 Tablespoons fresh lemon juice (about 1 large lemon)

Get the full recipe: https://sallysbakingaddiction.com/glazed-lemon-blueberry-scones/

• Subscribe and turn on notifications to never miss a new video: https://www.youtube.com/channel/UCXSCbnLpg23d7WU5bIOAsBg?sub_confirmation=1

#baking #recipes #scones

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
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Facebook: https://www.facebook.com/sallysbakingaddiction/
Twitter: https://twitter.com/SallysBakeBlog
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Glazed Lemon Blueberry Scones | Sally's Baking Addiction

These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges!

Get the full recipe: https://sallysbakingaddiction.com/scones-recipe/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #scones

• More of our favorite recipes: https://sallysbakingaddiction.com/

I would consider myself to be baking-challenged, but a friend posted your recipe on fb, and I just had to try it.  Your video was SO HELPFUL!!!!  I can't believe mine turned out perfect.  Really, no one comes to me for recipes or baking advice.  I will definitely be exploring your site for other goodies.

Delicious, but I would recommend using fresh blueberries.  If you do use frozen, add additional flour because there is more liquid in frozen berries and they run much more in oven.  I have made these frequently but only once with frozen berries.

These are the best scones I’ve ever made! I will definitely be making these again.

Had lots of blueberries on hand and love scones, so I googled this recipe, watched the video and gave it a whirl.  They were perfect!  Gave them to my in-laws who are scone critics and they said they were the best they ever had!

WOW. Delicious recipe. It's been a fan fav for scones, and it comes out amazing every time I follow the directions!
I have a couple of questions - 
1)Can I use a stand mixer? If so, what attachment.
2)I made scones a couple of weeks ago and accidentally didn't save enough of the heavy-cream &amp; egg mixture, so I put heavy cream on top. The scones didn't cook through, even after way after bake time. Was it because there was no egg when I put the heavy cream on top, instead of heavy cream and egg mixture?
3) Can I use half and half instead of heavy cream?
Thanks!
~Aya

Absolutely delicious!! 
My husband made these with frozen blueberries &amp; substituted the heavy cream with coconut milk. 
I will post a picture next time as they vanished! 
Pinned!

Amazing Scones! 
I made a few subs due to dietary restrictions
Spelt flour instead of white flour
Oat milk instead of heavy cream
no sugar, sub 1/4cup of honey in with wet ingredients 
These scones are the BEST! My partner who never likes the "healthy" baked goods I made, at almost the whole tray! making more today!

These are the lightest, crumbliest, most delectable scones ever.  Three tips.  Refrigerate your box grater in advance - the butter will not stick or melt.  Refrigerate your metal whisk in advance - then you can just whisk the butter right into the dry ingredients.  And the big one:  if you refrigerate a small metal bowl in advance, you can pour your frozen blueberries into it.  Break them apart a little with an ice pick or knife to get them to spread out against the bowl.  Then, when you pour your blueberries into your recipe, a lot of the ice that was clinging to the blueberries will cling to the bowl instead.  When it came time to clean up, I had about two or three tablespoons of liquid in the bottom of that bowl from the melting ice.  I think that would be a game changer in terms of making the scones too wet.  Thank you for the recipe - we will be making these again!

They were really easy and perfectly crunchy and soft

Wow! These are by far the best scones recipe out there. They were so delicious! Rich in flavor and best combination of soft and crunchy texture. I'm a big fan of scones and tried many recipes over the years. This one is one for the books! Thank you! 
I added lemon zest to mine just because I love the mariage lemon-blueberries.

the scones taste delicious! I make them a lot. Every time I make them with blueberry or other berries, when it comes to mixing the wet, dry, and mix-in together, the dough is super wet in one place and clumps of flour in others....... so I kneed/mix the dough more till it comes together but by than the dough is bright blue. how can I prevent this?

sally,I made raspberry scones and they were so delicious,BUT when i mixed them in they all smushed up,after bakinking they tasted soooo good but they were NOT whole berries like your blueberries what did i do wrong or is that what happens because of how soft they are

This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love!&nbsp;

all purpose flour

tsp baking powder

tsp table salt

unsalted butter

blueberries

lemon

heavy cream (very cold)

egg (large)

tsp vanilla extract

tbsp sanding sugar (optional)

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

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

Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.

Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.

In a separate bowl, whisk together the cream, egg, and vanilla extract.

Pour cream mixture into flour mixture and stir with a fork until just combined.

Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.&nbsp;

Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.&nbsp;

Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.

Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.

Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

https://embed.mediavine.com/videos/iocov5mk2

his Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love!

Delicious blueberry scones laced with Lemon and lavender Scones. This easy scone recipe is vegan, gluten-free, and has no refined sugar!

Blueberry Scones with Lemon + Lavender

gluten-free baking flour

organic raw sugar

baking powder

xanthan gum (optional)

lavender

salt

almond milk (or plant milk of choice)

lemon juice

organic powdered sugar

Preheat the oven to 400F/205C and line a baking tray with parchment paper.

Prepare flax eggs by mixing together ground chia seeds with 6 tablespoons of water. Allow to thicken for five minutes.

Place flour, sugar, baking powder, xanthan gum (if using), culinary lavender and salt into a large bowl, stir to combine.

Add cold vegan butter and work into the flour mixture using your fingers until the mixture looks like bread crumbs. Add chia eggs, almond milk, vanilla extract, lemon zest and lemon juice, stir to combine.

Fold in lavender and blueberries then turn dough out onto a flour dusted surface. Bring dough together into a circle shape, about 1 inch / 2.5cms thick (if the dough is sticky, dust with a little gluten free flour). Cut the dough circle into eight wedges (like cutting a pizza) and transfer wedges to prepared baking tray.

Bake for 15 to 20 minutes or until a wooden skewer inserted into the scone comes out clean. Allow to rest for 10 minutes.

While the scones are baking, prepare the lemon icing. Sift powdered sugar into a small bowl, add lemon juice and whisk until well combined. Once scones are baked and have cooled for around 20 minutes, drizzle lemon icing over warm scones and if desired, sprinkle with a little extra culinary lavender. 

I made this dessert and they tasted amazing! My family are not really scone people but they really enjoyed these ones! 💙💜💛

Blueberry Scones are full of fresh blueberries, and topped with a creamy icing!

Blueberry Scones

all-purpose flour

lemon zest (optional)

eggs (beaten)

heavy cream

blueberries (fresh

sugar scones

Preheat oven to 400°F.

Combine flour, sugar, baking powder, lemon zest (if using), and salt in a bowl.

Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Combine eggs and heavy cream. Add egg mixture into well in flour mixture and mix until dough forms.

Place dough on a flat surface and add some of the blueberries. Gently fold the dough to mix in the berries. Repeat with remaining berries handling the dough as little as possible.

Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.

Place wedges 1-inch apart on an ungreased baking sheet. Brush with heavy cream and sprinkle with additional sugar.

Bake for 13-16 minutes or until golden. Remove scones from baking sheet. Let cool and top with icing.

Scones

Combine ingredients in a bowl.

After scones are slightly cooled, place scones on a large plate and drizzle with icing.

Icing

Blueberry Scones are one of our favorite treats! Serve them for breakfast or brunch, or pack as a school snack they&#x27;re always a hit around our house!

Blueberry Scones Recipe

8+2 tbsp butter (divided), unsalted, keep frozen

tsp salt

tsp baking soda

sour cream, cold ((or heavy cream))

milk, cold

blueberries (fresh, frozen,

tbsp coarse sugar (turbinado sugar)

Prep: Preheat oven to 425F with the rack in the middle. Prepare and set aside a 12&quot;x18&quot; baking sheet. Measure out all of the ingredients.

Wet ingredients: Whisk all wet ingredients (1/2 cup milk, 1/2 cup sour cream, 1 tsp vanilla extract) together until smooth. Refrigerate.

Dry ingredients: In a large bowl whisk together all dry ingredients ( 2 cups flour, 1/2 cup sugar, 1/2 tsp salt, 2 tsp baking powder, 1/4 tsp baking soda).

Combine: Grate 8 tbsp frozen butter on a large holed box grater right into the flour mixture and toss together to coat the butter in flour. Add the cold wet ingredients and stir just until barely holds together.

Shape: Dump the dough out onto your working surface and continue pressing the dough together until it holds shape, then fold several times to form a dough. Do not overwork it or the scones will be tough. Using the rolling pin, roll the dough into a rectangle (16&quot; x 12&quot;) flouring the surface and the pin as needed. Spread the berries all across the surface and press them in with the palms of your hands. Now fold or roll tightly into a log. With a sharp knife cut the log into 12 triangle pieces (for smaller scones) or 8 triangles (for regular, large size) and transfer to a 12&quot;x18&quot; baking sheet, spacing them evenly.

Top: Melt 2 oz of the butter and brush the tops of the scones, then generously sprinkle with coarse sugar. PRO tip: refrigerate or freeze the scones for 15-30 minutes so they retain their shape better when baking.

How to make the Blueberry Scones

Bake: Bake the scones for 15-20 minutes or until the tops are golden. Remove from the oven and allow to cool completely before serving.

How long to Bake Blueberry Scones

Mix together 1 cup powdered sugar with 1-2 tbsp of lemon juice until smooth. Drizzle over the cooled scones if desired.

How to make the Lemon Glaze (optional)

Soft, flaky, and tender, these Blueberry Scones are a family favorite. Made with only simple ingredients, these breakfast scones come together quickly and easily!

all-purpose flour ((240 grams))

granulated sugar (plus more for sprinkling (66 grams))

unsalted butter (cubed (113 grams))

blueberries ((6 ounces / 170 grams))

heavy cream ((180 milliliters))

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.

In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).

Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.

Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.

Meanwhile, preheat the oven to 400F.

Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar.

Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.

https://www.youtube.com/watch?v=Wb2aPo3BtP0

Crisp on the outside, moist and buttery on the inside, these Blueberry Scones are bursting with flavor. Fresh blueberries and lemon zest mixed into the dough makes each bite taste like sunshine! These scones are baked to perfection and are a delicious addition to any breakfast or brunch.

RECIPE: https://preppykitchen.com/blueberry-scones/

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Easy Blueberry Scones Recipe | Beyond Delicious!

Blueberry scones with lemon glaze are a delectable baked good that feature tender, flaky scones studded with juicy blueberries and drizzled with a tangy, sweet glaze made from fresh lemon juice and powdered sugar. These scones are perfect for a morning or afternoon treat, and are sure to please anyone with a sweet tooth.

Blueberry Scones with Lemon Glaze

unsalted butter (cold,

Lemon (zested)

heavy cream (plus more for brushing the scones)

lemon (juiced)

confectioners' sugar (sifted)

Preheat the oven to 400 degrees Fahrenheit.

In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Add the dry ingredients to a KitchenAid stand mixer fitted with a paddle attachment.

Add the cold cubed butter to the mixer and mix on medium-low speed until coarse crumbs start to appear (about 1-2 minutes).

Then add in the lemon zest and half of the blueberries. Begin to mix on low and pour in the heavy cream. Then add in the rest of the blueberries and mix until almost all the crumbs have come together, but not fully incorporated.

On a lightly floured surface lay the dough out and form into a ½-inch thick circle. Then using a bench knife (or sharp knife) cut 8 equal pieces.

Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown. Let the scones cool for at least 20 minutes before you apply the glaze.

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