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, 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
Serves 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)
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.
