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Bakery-Style Blueberry Scones

A close-up stack of golden-brown, flaky blueberry scones bursting with juicy blueberries on a white plate.
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Create tender, flaky blueberry scones with a crisp exterior and a soft interior, perfect for a weekend treat or brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup fresh or frozen blueberries
  • 2/3 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: 1 cup powdered sugar, 2-3 tablespoons lemon juice, for glaze

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently fold in the blueberries.
  5. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Pat it into a 3/4-inch thick round.
  8. Cut the round into 8 wedges using a sharp knife or bench scraper.
  9. Place the wedges onto the prepared baking sheet, leaving some space between them.
  10. Brush the tops of the scones with a little extra heavy cream.
  11. Bake for 15-20 minutes, or until golden brown and cooked through.
  12. Let the scones cool on a wire rack.
  13. For the glaze (optional): Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled scones.

Notes

  • For best results, ensure your butter and cream are very cold.
  • If using frozen blueberries, do not thaw them before adding to the dough.
  • You can freeze unbaked scones on a baking sheet until firm, then transfer them to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
  • For a café-style finish, consider adding a sprinkle of coarse sugar on top before baking.

Nutrition

Find it online: https://mdlatdmm.com/blueberry-scones-bakery-style-flaky/