The Best Blueberry Scones Recipe (Easy & Bakery-Style)

5 from 1 vote

The Best Blueberry Scones Recipe (Easy & Bakery-Style)

These Blueberry Scones are my idea of a perfect summer morning. Flaky, moist, bursting with blueberries, and drizzled with a tangy lemon glaze. Whether you're enjoying them ont he deck with a cup of coffee or serving them at brunch, they. never disappoint.

Course Breakfast & Brunch

Cuisine American

Keyword Best Blueberry Scones, Blueberry Scones

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 321kcal

Author Shelby Law Ruttan

Ingredients

For the Scones

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons granulated sugar
5 tablespoons cold unsalted butter cut in chunks
½ cup Vanilla Flavored Coffee Creamer
½ cup half and half
1 cup fresh blueberries

For the Glaze

1 small lemon , juiced
1 teaspooon lemon zest
1½ cups powdered sugar , more if neeed

Instructions

Preheat your oven to 400 degrees F.
Stir together the flour, baking powder, salt, and sugar in a large bowl.
Using a pastry blender, cut the cold butter into the flour mixture until the mixture looks crumbly, with pea-sized bits of butter throughout. This step is what creates those beautiful flaky layers - don't rush it, and don't let the butter warm up.
Make a well in the center and pour in the creamer and half-and half. Fold everything together until just incorporated. Do not overmix - a shaggy, slightly rough dough is exactly what you want.
Gently fold in the blueberries, taking care not to mash or bruise them. The goal is whole berries throughout the dough, not a purple swirl.
Turn the dough out onto a lightly floured surface and press it into a circle about 1 inch thick. If your dough feels wet (mine often does), use a bit more flour to prevent sticking. Cut into 8 wedges, just like you'd cut a pie, and carefully separate them on a baking stone or parchment-lined baking sheet so they don't touch.
Brush the tops with a little creamer and bake for 15 minutes, until the tops are lightly golden.
While the scones cool slightly, whisk together the lemon juice, lemon zest, and powdered sugar. Add the sugar ½ cup at a time until you reach a drizzable consistency. Drizzle generously over the warm scones.

Notes

**The leftover glaze is delicious drizzled over a fresh fruit salad!

Nutrition