Blueberry Scones (with Lemon Icing)

Blueberry Scones

These scones are light, soft, and have juicy blueberries all throughout. Optionally topped with a lemon icing, the flavors are perfect for springtime (although I’d eat these any time of year). You need to add these Blueberry Scones to your next breakfast or brunch!

If you’re looking for more scones recipes, check out my Honey Glazed Cheddar Jalapeño Scones!

To start, whisk together the flour, sugar, baking soda, salt, and nutmeg. Add in the frozen diced butter and rub it into the flour mixture with your fingers until the mixture starts to come together in small, pea-sized clumps. Then add the blueberries and gently toss until they’re mixed in. Set the mixture in the fridge.

Whisk together the heavy cream and egg. Then remove the dry ingredients from the fridge and pour the wet ingredients in. Gently fold the mixture in with a spatula until the dough starts clumping together. Then move to a lightly floured surface to continue.

Shape the dough into a ball and press it into an 8″ disc. The dough will be sticky, but if it’s too sticky, sprinkle some more flour on top. Cut into 8 triangles with a sharp knife or a bench scrapper. Transfer the triangles to a lined baking sheet and pop those into the refrigerator to chill for 25 minutes.

Once chilled, brush with extra heavy cream and bake for 22 minutes. The tops will be golden brown. If desired, top these Blueberry Scones with lemon icing!


Some ingredients notes

Butter – Freeze the butter before dicing it and adding it to the dry ingredients.

Blueberries – Fresh blueberries add so much flavor and texture to these scones. You should be able to use frozen blueberries, but don’t thaw them.


Tips

  • When making the dough, it will be sticky. If it’s too sticky, sprinkle some more flour on top and to the surface it’s on.
  • Cold ingredients and dough are key. After cutting the dough into triangles, chill them in the fridge for about 25 minutes before baking.
  • If desired, top with the lemon icing. It’s sweet and a little bit tart.

Want to be the first to know about new recipes? Subscribe now and I’ll send you an email when a new one is posted!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Scones

  • Author: Baking by Dom
  • Prep Time: 20 minutes
  • Chill Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 8 scones 1x

Description

These scones are light, soft, and have juicy blueberries all throughout. Optionally topped with a lemon icing, the flavors are perfect for springtime (although I’d eat these any time of year). You need to add these Blueberry Scones to your next breakfast or brunch!


Ingredients

Units Scale

The Blueberry Scones

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsalted butter, frozen and diced
  • 1 cup fresh blueberries
  • 1/2 cup heavy cream, plus additional for brushing
  • 1 large egg

The Lemon Icing (Optional)

  • 1/2 cup powdered sugar
  • 12 tablespoons lemon juice

Instructions

  1. Whisk together the flour, sugar, baking powder, salt, and nutmeg in a large bowl.
  2. Add in the diced, frozen butter. Combine and rub with your fingers until mixture comes together in pea-sized crumbs.
  3. Add the blueberries and gently mix in. Place the mixture in the refrigerator while working on the wet ingredients.
  4. Whisk together the heavy cream and egg yolk. Pour over flour mixture and fold in with a rubber/silicone spatula until dough clumps together.
  5. Lightly flour a silicone baking mat and pour the dough onto the mat. Shape dough into a ball and then press it into a disc that is about 8″ wide and 1″ tall. If the dough is too sticky, sprinkle some more flour on top. Cut into 8 triangles with a sharp knife or bench scrapper.
  6. Place scones onto a lined baking sheet (or a plate) and refrigerate for ~25 minutes. While chilling, preheat the oven to 400° F.
  7. Once done chilling, rearrange scones to be a few inches apart, likely 4-5 on a baking sheet. Lightly brush additional heavy cream onto the scones.
  8. Bake for ~22 minutes or until the scones are golden brown. While the first batch is in the oven, return the rest to the refrigerator. Then bake after the first set.
  9. Optional: For the lemon icing, whisk together the powdered sugar and lemon juice. Alter the amount of juice used depending on your preference for the thickness. Then drizzle over the scones.