Fresh Blueberry Scones


blueberry scones

Once you get the hang of it, you can walk into the kitchen and have homemade scones in the oven in 15 minutes.  And you won’t find a better way to bake with your fresh blueberries. These are delicately sweet so the blueberry flavor is front and center.  And the lemon glaze, while not absolutely necessary, is a wonderful sweet/tart addition.

Fresh Blueberry Scones

Serves 8
By author margaret at The Right Recipe


  • 2 cups all purpose flour (plus a bit more for dusting)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold (cut into pieces)
  • 1 cup fresh blueberries (washed and dried)
  • 1 cup heavy cream
  • 2 cups confectioner's sugar
  • 1-2 tablespoon fresh lemon juice


1. Preheat oven to 400 degrees.
2. Sift together flour, baking powder, sugar and salt. Using 2 forks, or a pastry knife, or even your fingers, cut the butter into the flour mixture until it looks like coarse crumbs.
Add the blueberries and toss to distribute them evenly. Make a well in the center of the mixture and add the cream. Now gently fold everything together to incorporate. This is important: don’t overwork the dough or crush the blueberries. You are just trying to moisten the flour mixture so that it will hold together.
3. Turn the dough out onto a lightly floured surface. Gently press dough into an circle. Don’t be concerned if the dough is just barely holding together. Use a large knife to cut the round of dough into 8 wedges. Transfer to a parchment paper lined baking sheet and bake for 15-20 minutes until lightly browned around the edges. Let cool for a bit before you add the glaze…otherwise it will just melt off.
4. For the glaze: sift confectioners sugar into medium bowl and whisk in lemon juice a bit at a time until you get a nice consistency that you can use to drizzle over the scones. (A fork works nicely for glazing.) Let the glaze dry for a few minutes before serving.





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