Blueberry Scones Recipe – Step by Step Guide

Spread the love

Blueberry Scones Recipe – Step by Step Guide: These Blueberry Scones are full of flavor and are crispy on the outside but soft and buttery on the inside. Every bite tastes like sunshine because fresh blueberries and lemon zest are mixed into the dough. The baking on these scones is just right, and they taste great with breakfast or lunch.

Blueberry Scones Recipe – Step by Step Guide


  • 2 cups all-purpose flour (240g)
  •  cup granulated sugar plus more for sprinkling (66g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter cubed (113g)
  • 1 cup fresh or frozen blueberries (6oz / 170g)
  • zest of 1 lemon
  • ¾ cup heavy cream (180mL)
  • 1 large egg


Also See:

2 women who bought fatal dose of fentanyl in Mexico for friend sentenced to probation



  • The flour, sugar, baking powder, and salt should be mixed together in a large bowl using a whisk.
  • The butter should be added to the flour mixture and worked into the mixture using a pastry blender or by pressing the pieces between your fingers until they are approximately the size of peas.


  • Incorporate the blueberries and the zest of the lemon. Cream and egg should be mixed together in a small bowl using a whisk. The flour mixture should be poured over.
  • You can use your hands or a silicone spatula to combine the ingredients until the mixture is almost completely soaked (it should still have a little bit of a crumbly consistency).
  • Spread the dough out on a surface that has been dusted with flour. It should be kneaded lightly a few times in order to form it into a ball.
  • The dough should be pressed into a circle that is 8 inches in diameter. Cut into eight segments.


  • The wedges should be placed on a small baking sheet lined with parchment paper or silicone and then frozen for twenty minutes.
  • Set the oven temperature to 400 degrees Fahrenheit. Place the scones on a large baking sheet, so that they are approximately 2 inches away from one another.


  • A small coating of more cream is applied, then sugar is sprinkled on top. Cook in the oven for twenty to twenty-five minutes, or until the edges of the bottoms are golden and the tops have a light brown color.
  • Wait at least ten minutes before serving to allow the dish to cool.



  • Calories: 345 kcal
  • Carbohydrates: 36 g
  • Protein: 5 g
  • Fat: 21 g
  • Saturated Fat: 13 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 6 g
  • Trans Fat: 1 g
  • Cholesterol: 84 mg
  • Sodium: 271 mg
  • Potassium: 78 mg
  • Fiber: 1 g
  • Sugar: 10 g
  • Vitamin A: 727 IU
  • Vitamin C: 3 mg
  • Calcium: 87 mg
  • Iron: 2 mg



  • Make sure you get the right amount of flour. When you add too much flour, the dough gets dry, and the blueberry scones won’t rise. Instead, they fall apart after baking.
  • A scale is the best way to figure out how much flour you need. Spread the flour out in the measuring cup with a spoon or, if you don’t have one, a knife. Then, use the knife to level it off.


  • The butter needs to be cool. Sticks of butter will melt when the scones go into the oven, leaving behind fluffy tops.
  • Do not work the dough too much. Don’t let gluten form! Scones will be chewy because more gluten will form as you make them.


  • If you don’t want the dough to stick to the knife or bench scraper, flour them first. You can also flour your hands.
  • Press the cutter straight down and don’t twist; turning seals the edge and stops the scones from rising right.


  • Then you use frozen blueberries, add them straight from the freezer to the dough. Since the fruit is much cooler to begin with, the bake time may go up by a few minutes. But the scones will freeze better, so it’s all good!
  • For these blueberry scones, if you use frozen blueberries, add them at the very end so that their juices don’t get into the dough.


  • When you shape the dough, don’t press it down too much. Just lightly pat the edge of the dough.




I think you should stick with cream because the fat helps the blueberry scones have a soft crumb.


If you bake the cookies for too long, they will get dry. With a paper towel, you can keep the scones at room temperature for three days in a container that won’t let air in. The scones won’t dry out on the counter because the container doesn’t let air in.


Putting your blueberry scones in the microwave with a cup of water will make them soft again if they’ve become too hard. When the scones are cooked, the water helps them stay moist.


You can make scones ahead of time and then freeze them. You can freeze the cooked scones for up to two months. When you’re ready to eat them, let them thaw in the fridge overnight and then heat them up in the oven. If you’re afraid the scones will dry out, you can add a dish full of water.

Leave a Comment