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  • Writer's pictureCheyenne

Blueberry Scones

Updated: Jun 10, 2020


2 cups all-purpose flour

1/3 cup granulated sugar

½ tsp salt

½ tsp baking powder

Zest of 1 lemon

½ cup butter, frozen

½ cup whipping cream, cold

1 cup blueberries

1 cup powdered sugar

2-3 tbsp fresh lemon juice


  1. To large bowl mix together the flour, sugar, salt, baking soda, and lemon zest. Then take your frozen butter and grate it. Add it to your dry ingredients and mix well. It helps to get in with your hands and mix. Mixture should be crumbly

  2. Pour in the cold heavy cream and mix. This can take some time, and your dough may seem a little dry. This is normal! Then carefully fold in the blueberries

  3. Turn dough out onto a clean, lightly floured surface. Use hands to form it into a disk roughly 1 ½ inches thick. Cut into 8 equal triangles. Transfer to a parchment lined baking sheet, then bake at 375 F for 15-18 minutes or until slightly golden

  4. While scones are baking, place powdered sugar and lemon juice into a small bowl. Mix until well combined. If your glaze is too thick, add a little more lemon juice and if it’s too thin add a little more powdered sugar

  5. When scones finish baking, allot to cool 10-15 min. Then drizzle the glaze over the tops of the scones.

  6. Enjoy with a hot cup of coffee, tea, or even hot chocolate!

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