Nothing beats a warm, buttery blueberry scone fresh from the oven — tender on the inside, crisp at the edges, and bursting with juicy berries. Perfect for breakfast, brunch, or an afternoon treat with tea or coffee. Here’s a classic recipe that’s easy and bakery-quality!
🫐 Bakery-Style Blueberry Scones
🕒 Prep Time: 15 min | Chill: 15 min | Bake Time: 18–22 min
Makes: 8 large scones
🍴 Ingredients:
Dry Ingredients:
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2 cups (250g) all-purpose flour
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1 tbsp baking powder
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¼ tsp baking soda (optional, for extra lift)
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½ tsp salt
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⅓ cup (65g) granulated sugar
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Zest of 1 lemon (optional, but highly recommended)
Cold Ingredients:
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½ cup (1 stick / 113g) unsalted butter, cold and cubed
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¾ cup fresh or frozen blueberries (keep frozen if using frozen)
Wet Ingredients:
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½ cup (120ml) heavy cream (plus more for brushing)
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1 large egg
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1½ tsp vanilla extract
Optional Glaze:
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½ cup powdered sugar
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1–2 tbsp lemon juice or milk
🔪 Instructions:
1. Preheat & Prep:
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
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In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
3. Cut in the Butter:
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Add cold cubed butter and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs (some pea-sized pieces are fine).
4. Add Blueberries:
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Gently toss in the blueberries, coating them in flour to prevent sinking.
5. Add Wet Ingredients:
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In a small bowl, whisk together cream, egg, and vanilla.
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Pour into dry ingredients and mix gently with a fork or spatula just until combined — do not overmix. Dough will be shaggy.
6. Shape & Chill:
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Turn dough onto a floured surface and gently press into a 7–8 inch circle (about 1-inch thick).
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Cut into 8 wedges, and transfer to the baking sheet.
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Chill in the freezer or fridge for 15 minutes for the best texture and rise.
7. Bake:
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Brush tops with a little cream or milk for golden color.
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Bake for 18–22 minutes, or until tops are golden and firm.
8. Glaze (Optional):
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Mix powdered sugar and lemon juice/milk until pourable.
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Drizzle over cooled or slightly warm scones.
🧊 Storage Tips:
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Room Temp: Store in an airtight container for 1–2 days.
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Freeze Unbaked: Freeze cut scones on a tray, then transfer to a bag. Bake from frozen, adding 2–3 extra minutes.
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Freeze Baked: Cool completely and freeze up to 1 month. Reheat in oven or toaster oven.
🔄 Variations:
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Swap blueberries for raspberries, chopped strawberries, or blackberries
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Add white chocolate chips or a streusel topping
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Use buttermilk or yogurt in place of cream for tang
Would you like a gluten-free, lemon-glazed, or sourdough discard version of these scones nex
