Easy Blueberry Scones


2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed and pat dry
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs
1 teaspoon vanilla extract
1/2 cup (60g) powdered sugar
1/4 teaspoon vanilla extract
1 or 2 tablespoons freshly squeezed orange juice
1/2 cup heavy cream


  1. To make the blueberry scones: Preheat your oven to 400ºF (200ºC).
    Sift flour, sugar, baking powder, and salt into a large bowl.
    Work butter pieces into the dry ingredients until you get a coarse texture do not overwork the butter.
    Stir in blueberries and lemon zest.
  2. In a small bowl, whisk together cream, eggs, and vanilla extract.
    Add the cream and egg mixture; stir lightly with a fork or a spatula just until the scone dough comes together.
  3. Turn the dough out onto a lightly floured surface and knead a few times. Pat into a 6-inch round, about 1 1/2 inches thick.
    Using a sharp knife dipped in flour, cut the dough into four parts. Cut each part in half diagonally to form a total of eight wedges.
    Transfer the wedges to a parchment-lined baking sheet.
    Brush the tops with cream and sprinkle with more sugar.
  4. Bake the blueberry scones until the tops are golden brown about 20 to 22 minutes.
    Let cool on the baking sheet for 5 minutes, then transfer the baked blueberry scones to a wire rack and let cool completely.
  5. While the blueberry scones are cooling down, combine the ingredients for the glaze until smooth.
    Drizzle the glaze over the scones.

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