Go Back
Bakery-Style Blueberry Scones | Flaky & Easy Recipe

Bakery-Style Blueberry Scones | Flaky & Easy Recipe

To make bakery-quality Blueberry Scones, the secret lies in keeping your ingredients cold and handling the dough as little as possible. With crisp golden edges and a tender crumb bursting with fresh berries, this flaky recipe is a guaranteed hit for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, brunch, Snack
Cuisine: American, british
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 256g all-purpose flour
  • 1/3 cup 68g granulated sugar (plus extra for sprinkling)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon lemon zest optional, but highly recommended!
  • 1/2 cup 115g unsalted butter, frozen solid
  • 1/2 cup heavy cream plus 1 tablespoon for brushing
  • 1 large egg
  • 1 cup 100g fresh blueberries (or frozen, do not thaw)

Equipment

  • Box grater (for the butter)
  • Large Mixing Bowl
  • Whisk and rubber spatula
  • Small Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush

Method
 

  1. 1. Preheat and Prep

    Set your oven to 400°F (205°C) and line a large baking sheet with parchment paper.

    2. Whisk the Dry Ingredients

    In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, fine salt, and lemon zest (if using). Whisk well to combine.

    3. Grate the Frozen Butter

    Using a standard box grater, grate the frozen solid unsalted butter directly into the flour mixture. Use your fingers or a spatula to gently toss the butter into the flour until the shreds are evenly coated.

    4. Mix the Wet Ingredients

    In a separate small bowl, whisk the large egg and the 1/2 cup of heavy cream together until smooth.

    5. Combine and Fold

    Pour the wet mixture into the dry flour mixture. Add the fresh blueberries. Use a rubber spatula to fold the mixture gently just until a shaggy dough forms. Do not overmix or aggressively smash the berries!

    6. Shape the Dough

    Turn the shaggy dough out onto a lightly floured surface. Using your hands, press it gently into an 8-inch disc, about 1-inch thick. (Do not use a rolling pin!)

    7. Cut and Brush

    Use a sharp knife to cut the disc into 8 equal wedges. Separate the wedges and place them onto the prepared baking sheet, leaving an inch or two of space between them. Brush the tops of the scones lightly with the extra tablespoon of heavy cream, and sprinkle with a little extra granulated sugar for a crunchy top.

    8. Bake and Cool

    Bake in the preheated oven for 15 to 20 minutes, or until the edges and tops turn a beautiful light golden brown. Remove from the oven and let the scones cool on the pan for 10 minutes before serving.

Notes

  • If Using Frozen Blueberries: Do not thaw them first, or they will bleed juice and turn your entire dough a murky blue/gray color.
  • Keep It Cold: If the dough feels warm or sticky while shaping, place the entire baking sheet into the refrigerator for 10-15 minutes before baking to chill the butter again.
  • Storage: Keep baked scones in an airtight container at room temperature for 2-3 days. Reheat for 10 seconds in the microwave to soften before enjoying!
    Grating frozen butter distributes the fat evenly without melting it—when those cold shreds hit the hot oven, they create pockets of steam that make the scones rise and flake beautifully!