Description
These classic blueberry scones are tender, flaky, and bursting with fresh blueberries and a hint of lemon zest. Perfect for breakfast or a delightful afternoon treat, this recipe uses cold butter and cream for a tender crumb, and the scones are lightly sweetened with sugar, then baked until golden brown.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- â…“ cup granulated sugar (66g), plus more for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold unsalted butter, cubed (113g)
- 1 cup fresh or frozen blueberries (6 ounces / 170g)
- Zest of 1 lemon
- ¾ cup cold heavy cream (180mL), plus extra for brushing
- 1 cold large egg
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This ensures even distribution of the leavening agents and sugar.
- Incorporate Butter: Add the cubed cold unsalted butter to the dry mixture. Use a pastry blender or your fingers to work the butter into the flour until the pieces are pea-sized. This step helps create a flaky texture.
- Add Blueberries and Lemon Zest: Gently fold in the fresh or frozen blueberries and lemon zest, being careful not to crush the berries.
- Combine Wet Ingredients: In a small bowl, whisk together the cold heavy cream and the cold egg until smooth.
- Mix Wet and Dry: Pour the cream and egg mixture over the flour and butter mixture. Mix gently with your hands or a silicone spatula just until the dough is moistened but still slightly crumbly. Avoid overmixing to preserve flakiness.
- Shape the Dough: Turn the dough onto a lightly floured surface and knead it gently a few times to bring it together into a ball. Then, press the dough into an 8-inch circle.
- Cut into Wedges: Using a sharp knife, cut the dough circle into 8 equal wedges to form the classic scone shape.
- Freeze the Scones: Place the wedges on a small baking sheet lined with parchment or a silicone mat, and freeze for 20 minutes. This helps keep the butter cold for a flaky bake.
- Preheat Oven: While the scones freeze, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare for Baking: Transfer the frozen scones to the prepared baking sheet, spacing them about 2 inches apart. Lightly brush the tops with a bit more cream and sprinkle sugar over them for a shiny, sweet crust.
- Bake: Bake the scones for 20 to 25 minutes until the tops turn lightly browned and the edges are golden. Keep an eye on them to avoid overbaking.
- Cool and Serve: Let the scones cool on a wire rack for at least 10 minutes before serving to complete the setting of the crumb and improve flavor.
Notes
- Use cold butter and chilled cream to ensure flaky scones.
- If using frozen blueberries, do not thaw them before adding to keep juices from bleeding into the dough.
- Freezing the shaped dough before baking helps the scones rise better and retain their shape.
- For variation, try adding a teaspoon of vanilla extract to the cream and egg mixture.
- Serve warm with clotted cream, butter, or jam for a classic experience.
