Blueberry Scones

Blueberry Scones

Ready in 50 minutes

I make these on the weekends, and then wrap each one individually in cling wrap and put all of them in a freezer storage bag and keep frozen. Then I can thaw and eat them one at a time throughout the week. The scones are pretty big. If you'd like smaller scones you could cut them from the circle differently. Experiment - scones, like people, don't have to be any particular shape or size. :)

"I like to make scones whenever people I know switch from coffee to tea, as a way of encouraging them, and hey, I just like to make scones. I've made this recipe four or five times now, and they always go over really well. Easy to make. One of my favorite recipes!"

- TxBluestocking

Top-ranked recipe named "Blueberry Scones"

4.8 avg, 6 review(s) 100% would make again

Ingredients

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2 cups flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/3 teaspoon salt
1 1/2 teaspoons lemon zest; I use the zest from one lemon
6 tablespoons unsalted butter; chilled and cut into cubes
1 large egg; lightly beaten
1/2 cup heavy whipping cream
1 1/3 cups blueberries
2 tablespoons milk; or heavy whipping cream
3 teaspoons sugar; I use raw sugar or decorative sugar for this part, but regular sugar works fine too

Original recipe makes 10 Servings

Servings  

Preparation

Preheat oven at 385 degrees.

Cover a cookie sheet in parchment paper. (If you do not have parchment paper you can use cooking spray on the cookie sheet, but be careful to not burn the bottom of the scones when baking.)

Lightly flour a clean surface area (to be used later as a place to shape and cut the dough).

Combine flour, baking powder, sugar (1/2 cup) and salt in a large mixing bowl.

Use a pastry cutter or fork to cut in butter until mixture is crumbly or butter pieces are no larger than the size of a pea.

Add lemon zest to mixture.

Combine lightly beaten egg and heavy whipping cream (1/2 cup).

Stir egg and cream mixture into the large mixing bowl.

Fold blueberries into mixture.

Dump the mixture onto a lightly floured surface.

Pat mixture into a circle, about 1/2 inch thick.

Brush with 2 tablespoons of milk.

Sprinkle with 3 teaspoons of sugar.

Using a floured pizza cutter, or knife, cut circle into 10 wedges.

Place wedges on parchment paper covered baking sheet.

Bake in 385 degree oven for 18-20 minutes, or until lightly browned.

Credits

Added on Award Medal
Verified by stevemur

Blueberry Scone photo by pandaGirl pandaGirl

Blueberry Scones photo by pandaGirl pandaGirl

photo by locquas678 locquas678

Calories Per Serving: 367 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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I love blueberries. So I had to try this. I used plain milk since I had no cream and didn't add the lemon I wanted just the blueberry taste. Excellent with a bit of honey drizzled over them. Thanks for sharing this will be a new favorite.
michellebolhuis 10 months ago
I like to make scones whenever people I know switch from coffee to tea, as a way of encouraging them, and hey, I just like to make scones. I've made this recipe four or five times now, and they always go over really well. Easy to make. One of my favorite recipes!
TxBluestocking 1 year ago
I used a heaping helping of lemon zest, and they now taste more like lemon bars than scones, but they're excellent nonetheless, and I'll be making them again with a scant 1-1/2 teaspoons of lemon zest next time. Thanks for the wonderful recipe!
TxBluestocking 2 years ago
Thanks for the recipe! Theyre a great breakfast with coffee for me and my husband on the go.
Chinalizzyaru 2 years ago
These were very good. I used huge frozen blueberries and there was to many, next time I'd only use 1 cup. I also used 2tsp of lemon zest because I like them really lemony and it was great. I'd defiantly make this again.
Brendapfeifer 2 years ago
These really are delicious.
pandaGirl 2 years ago
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