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There's no better fruit to serve at breakfast than blueberries.
Baked goods and blueberries go hand-in-hand, from blueberry pancakes to bakery-style muffins. That's why I love starting the day with blueberry scones. These triangular treats are tender, buttery, and packed with sweet blueberries. Don't stop there — make sure to finish the scones with a lemon glaze before serving. Blueberry scones are a tasty way to start your day or a great option to serve when hosting a celebration.
Why you'll love it
• It's bursting with blueberry flavor. These scones are packed with juicy blueberries so every bite has fresh fruit flavor.
• So tender and buttery. Scones have a bad reputation for being bland and dry, but these American-style scones are decidedly not. They're tender, buttery, and just sweet enough. Key ingredients in blueberry scones
• Blueberries: You'll need 1 1/4 cups of blueberries. If using frozen blueberries, do not thaw before adding to the dough.
• Heavy cream: Adds moisture and fat to the dough. Some scone recipes call for buttermilk instead of heavy cream, but that will make this dough sticky and tough. It's best to stick with heavy cream here, as its higher fat content helps to make these scones so tender.
• Unsalted butter: Keep the butter cold so that you can easily grate it on a box grater. The flecks of butter distribute evenly throughout the dough and give the dough its tender texture.
• Lemon: Grate the zest on a rasp-style grater (I like this one from Microplane), then juice the lemon for the powdered sugar glaze.
Helpful swap
Other citrus fruits, such as lime or orange, can be used in place of lemon zest and juice.
Blueberry Scones
SERVINGS: 8
• 2 teaspoons finely grated lemon zest (from 1 medium lemon)
• 1/3 cup granulated sugar
• 2 cups all-purpose flour, plus more for shaping
• 2 1/2 teaspoons baking powder
• 8 tablespoons (1 stick) cold unsalted butter
• 1 1/4 cups fresh or frozen blueberries (do not thaw, about 5 1/2 ounces)
• 1 cup cold heavy cream
• 1 teaspoon kosher salt
• 1/2 cup powdered sugar, sifted if lumpy
• 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)
1. Line a baking sheet with parchment paper.
2. Place 2 teaspoons finely grated lemon zest and 1/3 cup granulated sugar in a large bowl and rub the zest into the sugar with your fingers until fragrant. Whisk in 2 cups all-purpose flour and 2 1/2 teaspoons baking powder.
3. Grate 1 stick cold unsalted butter on the large holes of a box grater directly into the flour mixture. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter. Add 1 1/4 cups blueberries and toss to combine.
4. Measure out 1 cup cold heavy cream in a liquid measuring cup, add 1 teaspoon kosher salt, and stir until the salt is dissolved. Drizzle over the flour mixture and stir with a flexible spatula until the cream is absorbed. Gather into a ball and place on a work surface lightly dusted with flour. Gather and firmly pat the dough to incorporate all the loose flour and form a cohesive mass.
5. Pat the dough into a 1-inch-thick-round about 7 inches wide. Cut into eight wedges. Transfer the wedges to the baking sheet, spacing them evenly apart. Freeze while the oven heats, about 15 minutes. Heat the oven to 400 F.
6. Bake until light golden-brown, 22 to 25 minutes. Let cool for 5 minutes on the baking sheet. Transfer to a wire rack and let cool completely, about 30 minutes.
7. Whisk 1/2 cup powdered sugar and 1 tablespoon lemon juice together in a small bowl until smooth. Drizzle over the cooled scones in a zigzag pattern and let sit until the glaze hardens, about 15 minutes.
Recipe notes
• The scones can be cut and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen for about the same amount of time.
• Baked scones can be stored in an airtight container at room temperature for up to three days. Rewarm in a 350-degree oven until heated through, about 5 minutes.
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