Blueberry Scones Recipe
These Blueberry Scones are soft and moist on the inside and crunchy on the outside. They have a nice buttery rich flavor.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 2 cups (240 g) All-Purpose Flour
- 1/3 cup (65 g) Granulated Sugar
- 2 tsp (10 g) Baking Powder
- 1/2 tsp (4 g) Salt
- 1 tbsp Lemon Zest
- 10 tbsp (150 g) Cold Unsalted Butter
- 1/2 cup Milk
- 1 Egg
- 3/4 cup (170 g) Fresh Blueberries
- 1 tsp (15 ml) Vanilla Extract
Egg wash
- 1 Egg
- 2 tbsp (30 ml) Milk
Instructions
- Combine the flour, granulated sugar, baking powder, salt and lemon zest in a bowl.
- Cut the cold butter into cubes and rub it into the dry ingredients with your fingertips until the mixture is crumbly.
- Add the egg, milk, blueberries and vanilla extract. Mix gently just until the dough comes together, avoiding overmixing or crushing the berries.
- Transfer to a floured surface and dust the top lightly with flour. Gently press into a round about 3/4 inch (2 cm) thick; do not make it thicker than 1 inch (2.5 cm).
- Cut into 8 wedges and place on a parchment-lined baking tray. Refrigerate for 20–30 minutes before baking.
- Preheat the oven to 400°F (200°C). Beat together the additional egg and 2 tablespoons of milk for the egg wash, then brush over the scones.
- Bake for 20 minutes in the preheated oven.
Video
Notes
Chill the shaped scones for 20–30 minutes. The time card uses the upper end of that range, the 20-minute bake shown in the video, and the existing preparation estimate. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.