Blueberry Scones

It is a Southern Thang…

Southerners are known for sharing their food with friends and neighbors. A new baby, a homecoming, welcoming new neighbors, or a grieving family are some of the reasons we take food to people. Simply put, this is one example of southern hospitality.

This is one of my favorite recipes to share with someone. These scones freeze well and they can be heated up in the microwave in 20 seconds. If you do not like blueberries, you can substitute this with blackberries, raspberries, chopped strawberries or even chocolate chips! If I make these using another fruit I will finish it with a vanilla or almond glaze using vanilla or almond extract.

Blueberry Scones with a Lemon Glaze

These homemade scones are light and are bursting with blueberries. This is my favorite scone recipe and you can use other berries if you would prefer such as raspberries or blackberries.
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Course: Breakfast
Cuisine: American
Keyword: breakfast, snack, scones, blueberry, quick bread, pastry
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8 scones

Equipment

  • Scone Pan (not required but this makes a beautiful shaped scone)

Ingredients

Blueberry Scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter cold, cut in chunks
  • 1 cup fresh blueberries you can substitute other berries such as blackberries or raspberries as well.
  • 1 cup heavy cream plus more for brushing the scones

Lemon Glaze

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar sifted
  • 1 tablespoon unsalted butter

Instructions

Blueberry Scones

  • Preheat the oven to 400 degrees F.
  • Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
  • Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
  • Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. I used a scone pan instead.
  • Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Lemon Glaze

  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest.
  • Either nuke the glaze for 30 seconds or continue whisking in the double boiler.
  • Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.