Bakery-Style Blueberry Scones with Cold Butter
Make flaky, tender blueberry scones at home using the cold butter method. This easy recipe produces bakery-quality breakfast pastries perfect for weekend baking.
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup fresh or frozen blueberries
- 3/4 cup heavy cream, very cold
- 1 large egg, lightly beaten (for egg wash, optional)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gently fold in the blueberries, being careful not to crush them.
- Pour in the very cold heavy cream. Use a fork to mix until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 equal wedges or use a round cutter for individual scones. Place the cut pieces onto the prepared baking sheet.
- For a richer color, brush the tops lightly with the beaten egg and sprinkle with coarse sugar, if using.
- Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are set.
- Transfer the scones to a wire rack to cool completely before serving or glazing.
Notes
- For extra flaky scones, place the cut dough pieces in the freezer for 10 minutes before baking.
- To make ahead, freeze unbaked scones on a baking sheet until solid, then transfer them to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the baking time.
- For a simple lemon glaze, mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice until smooth. Drizzle over cooled scones.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 12
- Sodium: 250
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 55