Print

Bakery Style Blueberry Scones with Cold Butter

Two freshly baked, triangular blueberry scones with golden tops resting on a light grey plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flaky, tender blueberry scones at home using the cold butter technique for a perfect weekend bake.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons very cold unsalted butter, cut into small cubes
  • 1 cup fresh or frozen blueberries
  • 3/4 cup heavy cream, very cold, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional Glaze: 1 cup powdered sugar, 2 tablespoons lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Gently fold in the blueberries, taking care not to crush them.
  5. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 equal wedges or use a round cutter for traditional shapes. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are set.
  11. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled scones.

Notes

  • For the flakiest texture, keep your butter and cream as cold as possible throughout the mixing process.
  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • You can freeze unbaked scones: place them on a baking sheet until frozen solid, then transfer them to a freezer bag. Bake from frozen, adding 5-7 minutes to the bake time.

Nutrition

Find it online: https://juliameal.com/blueberry-scones-bakery-style-cold-butter/