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Four blueberry scones on a white plate
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5 from 3 votes

Blueberry Scones

These homemade blueberry scones are yummy and super easy to make. They are perfect to eat for breakfast, brunch, or any time of the day.
Prep Time20 mins
Cook Time18 mins
Cooling Time10 mins
Total Time48 mins
Course: Breakfast, Brunch, Snack
Cuisine: American, British, English
Keyword: easy, pastry, soft, sweet
Servings: 8 people
Calories: 363kcal
Author: Matt Taylor

Equipment

  • sheet pan
  • Silicone Mat or parchment paper
  • Whisk
  • Spatula
  • Bowls
  • spoon

Ingredients

  • 2 cups all-purpose flour plain flour (256g)
  • 1/3 cup of white granulated sugar 68g
  • 1 tsp. of baking powder 5g
  • 1/4 tsp. of baking soda 1g
  • 1/2 tsp. of salt table salt (2g)
  • 1/2 cup or 8 Tbsp. of unsalted butter 115g
  • 1 cup of blueberries 100g
  • 1/2 cup of sour cream or buttermilk 115g
  • 1 large egg zest from one lemon optional

Lemon Glaze (Optional)

  • 1 1/3 cup of powdered sugar 165g
  • 2 Tbsp. of melted unsalted butter 28g
  • 1/4 cup lemon juice 60mL

Instructions

  • Preheat the oven to 400 F/205 C. With the rack in the middle position. Whisk together the flour, sugar, salt, baking powder, baking soda and optional lemon zest in a large bowl.
  • Take the butter out of the fridge or freezer and grate it with a cheese grater, or cut it up into small chunks. Add it to the flour mixture and use a pastry blender, fork, or clean hands and blend it together until it resembles coarse crumbs.
  • In a small bowl whisk together the egg and sour cream or buttermilk.
  • Pour the egg mixture into the flour mixture along with the blueberries. Mix until all combined, use a sturdy spatula, wooden spoon, or clean hands. Be careful, don't smash the blueberries. If the dough is too dry, you can add a couple more tablespoons of sour cream or buttermilk. It's okay if the dough is a little sticky.
    Shape the dough into a flat disc about 1 inch or so high on a sheet pan or cookie sheet lined with a silicone mat or parchment paper. Use flour on your hands if it is too sticky.
    Cut it into 8 equal wedges with a pizza roller or knife. Spread out the scones about an inch apart. If they fall apart a little bit just push them back together. Bake for 15 to 18 minutes until lightly golden brown. Allow them to cool for about 10 minutes.
  • Top them off with powdered sugar, large finishing sugar, or make the lemon glaze. To do that, add the powdered sugar, melted butter, and lemon juice in a bowl and whisk it together. Thicken it up with more powdered sugar as desired. Drizzle it over the scones, or dip the scones straight in the bowl of glaze. Allow the glaze to dry and enjoy!

Video

Notes

List of nutritional facts for blueberry scones