These blueberry scones are just the kind of breakfast you make on lazy Sunday to start your day on a cozy, delicious note. They’re buttery, flaky, and packed with juicy blueberries and a pop of lemon zest that keeps things bright. The recipe is super simple with no fancy skills required, and as long as you keep the butter cold and don’t overwork the dough, they come out perfect every time.
If using frozen blueberries, do not thaw them. Toss them in 1 tbsp of flour before adding them to the dough to prevent excess moisture.
For the scones:
- 6 dl (2 1/2 cups or 315g) all-purpose flour, plus more for the work surface
- 4 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 1/2 dl (1 1/2 cups) fresh or frozen blueberries
- 1.2 dl (1/2 cup or 114g) cold unsalted butter, cubed
- 1.6 dl (2/3 cup or 167ml) cold milk + 1 tsp apple cider vinagar
- 1 large egg
- 1 tsp vanilla extract
- The zest of one lemon
For the eggwash:
- 1 egg
- a splash of milk
For the glaze:
- 2.4 dl (1 cup) powdered sugar
- 1/4 tsp vanilla extract
- 2–4 tbsp lemon juice
Directions
- Prepare the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Work in the butter:
Add the cubed butter to the dry mixture. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs, with a few larger pieces of butter visible.
3. Add the blueberries:
Gently toss the blueberries into the butter-flour mixture, coating them evenly. Set aside.
4. Mix the wet ingredients:
In a small bowl or measuring cup, whisk together the buttermilk, egg, and vanilla extract until combined.
5. Combine wet and dry ingredients:
Pour the wet mixture over the dry mixture. Using a rubber spatula, gently stir until everything is just combined and moistened. Avoid overmixing.
6. Shape the dough:
Lightly flour a work surface and your hands. Scrape the dough onto the surface and knead it gently 3–4 times to bring it together into a rough ball. (Add a little flour if it feels too sticky.)
7. Shape and cut the scones:
Pat the dough into a circle about 15 cm (6 inches) in diameter and 2.5 cm (1 inch) thick.
Using a sharp knife or bench scraper, cut the dough into 8–10 wedges.
8. Chill the scones:
Arrange the wedges 5 cm (2 inches) apart on a baking sheet lined with parchment paper or a silicone baking mat. Chill the scones in the refrigerator for 20 minutes while you preheat the oven to 200°C (400°F).
9. Bake the scones:
Brush the tops of the chilled scones with a little extra buttermilk. Bake in the preheated oven for 20–22 minutes, or until the tops are golden brown.
Remove from the oven and let the scones cool for 5–10 minutes.
10. Make the glaze:
In a small bowl, whisk together the powdered sugar, vanilla extract, and 2–4 tbsp lemon juice (adding 1 tbsp at a time) until you reach your desired consistency.
11. Glaze the scones:
Drizzle the glaze over the slightly cooled scones and serve immediately.