The Best Blueberry Scones {Moist & Buttery}
Bursting with sweet, juicy blueberries, these scones are moist and buttery on the inside and crispy on the outside. Don't skip the lemon drizzle - it adds a tangy, zesty zing!
Ingredients
- 100 g sugar
- 1 tbsp lemon zest
- 300 g plain flour
- 1 tbsp baking powder
- ½ tsp salt
- 135 g cold butter cut into small cubes
- 125 g heavy cream plus 1 tbsp for brushing
- 1¼ tsp vanilla extract
- 1 large egg weighing 60 - 63 g (2 - 2.25 ounces) still in its shell
- 225 g fresh or frozen blueberries (no need to thaw)
For the lemon glaze
- 120 g powdered sugar
- 2 - 2½ tbsp lemon juice
- 1 tsp melted butter
- pinch of salt
Instructions
- Preheat oven to 200°C (392°F). Line a baking sheet or baking tray with parchment paper.
- Dry ingredients: Rub the lemon zest into the sugar until it releases its aroma. Add the plain flour, baking powder, and salt. Stir thoroughly with a whisk or wooden spoon until well combined.
- Add butter: Cut the cold butter cubes into the flour mixture with a pastry cutter until the mixture resembles a coarse sandy mixture. Refrigerate for 10 minutes.
- Wet ingredients: In a separate bowl, beat a cold egg, cold cream, and vanilla extract with a fork or whisk until well combined.
- Combine the mixtures: Make a well in the centre of the dry mixture. Pour in the wet mixture. Using a dough scraper or wooden spoon, cut the dry mixture into the wet mixture but before the dough comes together, tip in the blueberries (do not thaw if using frozen). Fold in until the dough is just moistened. Do not overmix.Note: The dough may be a bit sticky – this is OKAY. If the dough is too dry and crumbly, cut in a bit more cream, 2 -3 tsp at a time. If the dough is too wet, cut in a bit more flour (this is because absorption properties of flours vary from region to region).
- Shape the dough: Generously flour the work top. Tip out the dough. With floured hands, gently knead until the dough holds together in a ball. Pat down gently (do not use a rolling pin) into a round disc 8" (20 cm) in diameter. Freeze or refrigerate for 15 - 30 minutes.
- Cut the dough: Using a bench scraper or sharp knife, cut the dough into 8 wedges. Transfer to the baking sheet, spacing them 1.5" (3 cm) apart. Brush the tops with cream and sprinkle over with coarse sugar (optional).
- Bake: Bake for 22 - 25 minutes until the sides are completely browned and the tops lightly browned. Remove from the oven and let the scones sit for 10 minutes. Transfer to a wire rack. When slightly cooled, drizzle with the lemon glaze.
- Glaze: Sift the powdered sugar into a small bowl. Add the lemon juice, vanilla extract, melted butter and salt and stir until the mixture is completely smooth. If too thick, add a bit more lemon juice or milk until you get a smooth, drizzling consistency.
- Leftovers: Store leftovers in an airtight container. Glazed or unglazed scones will keep well at room temperature for 2 days or in the chiller for up to 5 days.
Nutrition Information:
Serving: 1serving, Calories: 392kcal, Carbohydrates: 62g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 435mg, Potassium: 100mg, Fiber: 2g, Sugar: 16g, Vitamin A: 713IU, Vitamin C: 7mg, Calcium: 116mg, Iron: 2mg
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