Blueberry Scones Are The Bakery-Worthy Breakfast You Can Easily Make At Home

Scones can sometimes have a bad reputation for being dry, crumbly, and boring—not these! These buttermilk scones have a sugary, crispy crust, a soft and pillowy middle, and pockets of juicy, exploding blueberries. Just like with our fruit scones, the berries here are interchangeable, as is the flavor of the simple glaze, but you really can’t beat the combo of blueberry and lemon. Best part? You can make these with fresh or frozen, in-season or subpar blueberries, because baking will intensify their sweetness no matter what.

Yields: 8 servings

Prep Time: 10 mins

Total Time: 1 hour

Ingredients

Scones

• 2 1/2 c.

  (300 g.) all-purpose flour, plus more for surface

• 1/2 c.

  (100 g.) granulated sugar

• 2 1/2 tsp.

  baking powder

• 1 tsp.

  kosher salt

• 1/2 c.

  (1 stick) cold unsalted butter, cut into cubes

• 1 c.

  fresh or frozen blueberries

• 1 tsp.

  finely grated lemon zest

• 1

  large egg, beaten to blend

• 2/3 c.

  buttermilk

• 1/2 tsp.

  almond extract

• 1/2 tsp.

  pure vanilla extract

• 2 tbsp.

  melted butter

• 1 tbsp.

  coarse sugar

Glaze & Assembly

• 1/2 c.

  confectioners' sugar

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1 tbsp.

  (or more) heavy cream

Directions

Scones

1. Preheat oven to 400°. In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Add butter and cut butter into flour with your hands or a pastry cutter until crumbles are the size of peas. Add blueberries and lemon zest and toss to coat.

2. Make a well in center of blueberry mixture. Pour egg, buttermilk, almond extract, and vanilla extract into well. Mix with your hands until just combined.

3. Turn dough out onto a lightly floured surface and pat to an 8" circle. Cut into 8 triangles and place on a large parchment-lined baking sheet. Brush scones with melted butter and sprinkle with coarse sugar. Freeze for 10 minutes.

4. Bake scones until lightly golden, about 25 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.

Glaze & Assembly

1. In a small bowl, whisk confectioners' sugar, lemon zest and juice, and cream until smooth, adding more cream if needed until desired consistency is reached.

2. Drizzle glaze over cooled scones.

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