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Preppy Kitchen

The Perfect Blueberry Scones

Crisp on the outside and tender within, these scones are studded with juicy blueberries and brightened with fresh lemon zest. Finish them plain, with a sprinkle of coarse sugar, or under a sweet drizzle of glaze.

⏱ 55 min8Americansconesblueberrybakingbreakfastbrunch

Ingredients

  • 2 cupsall-purpose flour · 240g
  • 1/3 cupgranulated sugar · 66g, plus more for sprinkling
  • 2 teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1/2 cupcold unsalted butter · 113g, cubed
  • 1 cupfresh or frozen blueberries · 6 ounces/170g
  • 1lemon · zest only
  • 3/4 cupcold heavy cream · 180mL, plus more for brushing
  • 1cold large egg

Steps

  1. 1

    In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and work it 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.

  2. 2

    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.

  3. 3

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

  4. 4

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

  5. 5

    Meanwhile, preheat the oven to 400°F and line a large baking sheet with parchment paper.

  6. 6

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

  7. 7

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

Creator's notes

Chilling the cut wedges in the freezer before baking helps the scones hold their shape and bake up crisp on the outside, tender inside. Serve plain, sprinkled with coarse sugar, or drizzled with a sweet glaze.

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