Easy Blueberry Scones Recipe: Deliciously Simple Treat
Whip up these incredibly easy blueberry scones for a delightful treat. They are moist, light, and packed with fresh blueberry and lemon zest flavor, perfect for any occasion.
Equipment
- baking sheet
- parchment paper
- pastry cutter
- knives
- forks
- bench scraper
- large knife
- bowl
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 6 tablespoons unsalted butter very cold, cubed
- 1 cup blueberries
- 3 tablespoons lemon zest
- ¾ cup heavy cream very cold, for dough
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream very cold, for brushing
- 2 tablespoons sanding sugar optional
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture until pea-sized pieces form.
- Stir in the blueberries and lemon zest, ensuring they are coated with flour.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir with a fork until just combined.
- Turn the dough onto a lightly floured surface and pat it into a 6-inch disc.
- Cut the disc into 6 wedges using a bench scraper or large knife.
- Transfer the wedges to the prepared baking sheet.
- Brush the tops with the remaining heavy cream and sprinkle with sanding sugar, if using.
- Bake for 16 to 19 minutes, rotating the baking sheet halfway through, until golden brown.
- Serve the scones warm or at room temperature.
Notes
Store leftovers in an airtight container; they are best enjoyed the day they are baked. Serve with lemon curd, clotted cream, or a homemade Devonshire cream. Scones can also be shaped into circles with a biscuit cutter or made as drop scones.