Bakery Style Blueberry Scones
Recipe GLPR29b97440b1fe8c
Golden, buttery scones bursting with fresh blueberries and brightened by citrus zest. These tender, crumbly pastries feature a delicate crumb structure achieved by working cold butter into the flour, then gently folding in blueberries to create those signature juice drips. Finished with a cream wash and crunchy turbinado sugar, these are perfectly suited for morning tea or a leisurely brunch.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon grated orange zest
½ cup cold salted butter, cut into small cubes
1 large egg
½ cup heavy cream
1 cup fresh blueberries
3 tablespoons heavy cream for brushing
turbinado sugar for topping
Directions
Preheat your oven to 400°F (200°C). In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, baking powder, salt, and orange zest. Stir well to distribute the zest and leavening evenly.
Add the cold butter cubes to the flour mixture. Using an electric mixer on medium speed or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
In a small bowl, whisk together the egg and the ½ cup heavy cream. With the mixer on low speed, slowly pour this egg-cream mixture into the flour-butter mixture, stirring just until a thick, stiff dough begins to form. Do not overmix.
Gently fold the fresh blueberries into the dough with a spatula or wooden spoon, stirring just until they are evenly distributed throughout. Some berries may break and release juice—this is desirable for those attractive purple streaks.
Lightly flour your hands and work surface. Transfer the dough to the floured surface and gently shape or roll it into a rectangle approximately 1 inch thick.
Using a sharp knife, cut the rectangle in half, then cut each half diagonally to form 8 triangles. Carefully separate the triangles and arrange them on an unlined baking sheet, leaving space between each one.
Brush the top and sides of each scone with the 3 tablespoons of heavy cream. Sprinkle each generously with turbinado sugar.
Bake for 18 to 20 minutes, until the scones are golden brown and feel firm to the touch. Remove from the oven and optionally sprinkle with additional turbinado sugar for extra texture and crunch while still warm.
Cool briefly on the baking sheet before serving. These scones are best enjoyed warm with cream or jam. Store any leftovers in an airtight container for 1 to 2 days.
