Blueberry Scones

Prep Time:
20 mins
Total Time:
50 mins

Sweet-tart fresh berries are showcased in every bite of these light, fluffy blueberry scones. Pair them with coffee for breakfast or brunch, or enjoy them for afternoon tea. They are easy to make, just be sure not to overwork the dough.


  • 2 cups unbleached all-purpose flour, plus more for dusting

  • 3 tablespoons sugar, plus more for sprinkling

  • 1 tablespoon baking powder

  • ¾ teaspoon kosher salt

  • 6 tablespoons cold unsalted butter, cut into pieces

  • 1 ½ cups fresh blueberries, rinsed and dried

  • 1 teaspoon grated lemon zest

  • cup heavy cream, plus more for brushing

  • 2 large eggs


  1. Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.

  2. In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.

  3. Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.

  4. Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.

    blueberry scones on plate with butter and jam
    Bryan Gardner
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