How to Make PERFECT Blueberry Scones

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

Grab fresh blueberries, heavy cream, and cane sugar from the grocery store.

Pour in 2 cups of flour into a mixing bowl.

Add 1/3 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon to the flour.

Add lemon zest to the dry ingredients.

Add 1/2 cup of cold butter, diced or grated, into the dry mixture.

Use your hands to work the butter into the dry ingredients until it resembles small balls.

In a separate small bowl, combine 3/4 cup heavy cream and 1 egg, bringing them close to room temperature.

Whisk the wet ingredients together until combined.

Merge the wet ingredients with the dry ingredients using a spatula, then your hands, being careful not to overmix.

Once a cohesive dough forms, gently fold in the blueberries without squishing them.

Lightly flour your surface and press the dough into a disc.

Cut the disc into eight parts without squishing the blueberries too much.

Pull the scones apart and place them in the freezer for 1 hour.

Line a baking sheet with parchment paper and place the scones on it with enough space in between.

Coat the scones with an egg and cream mixture, then top with additional sugar.

Bake in the oven at 400°F for 20 to 25 minutes.

Remove from the oven and let cool.

Optionally dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens