Blueberry Scone
Flaky, buttery blueberry scones with lemon zest and a light glaze. Perfect for brunch, tea time, or a seasonal treat. Easy to make and bursting with flavor!
Servings 8 scones
Ingredients
For the Scones
- 1 ¾ cups all-purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 stick (8 tbsp) frozen salted butter grated
- 3/4 cup cold heavy cream plus extra for brushing
- ¼ cup cold sour cream
- ½ teaspoon pure vanilla extract
- 1 ½ cups small blueberries
- 1 teaspoon lemon zest
- For the Glaze
- ½ cup powdered sugar, sifted
- 1 tablespoon melted butter
- 1-2 tablespoons milk room temp
- 1 tablespoon lemon juice
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Grate frozen butter directly into the dry ingredients and toss gently with a fork to distribute evenly. This step ensures a perfect flaky texture.
- In a separate bowl, mix heavy cream, sour cream, and vanilla extract. Add this mixture to the dry ingredients and gently stir until just combined.
- Carefully fold in the blueberries and lemon zest, making sure not to overwork the dough.
- Turn the dough onto a lightly floured surface and pat it into a ¾-inch thick disc. Cut into 8 wedges and place them on the baking sheet. Brush the tops with a little extra heavy cream for that golden finish.
- Bake for 25-30 minutes, or until the scones are golden brown and crisp on the edges.
- Make the Glaze: While the scones cool, whisk together the powdered sugar, melted butter, milk, lemon juice, and vanilla extract. Drizzle over warm scones for an extra touch of sweetness.