Blueberry scones

blueberry scones

Over the winter break I tested a number of fruit scone recipes until I settled on one that was just right. Not too cakey, not too dense and not too sweet – these scones can be eaten as is or drizzled with a glaze icing. I love the versatility and simplicity of this recipe – you can use whatever kind of fruit you like or what is in season. I have made them with rhubarb, cranberries and blueberries and they turn out great every time.

I kept the method traditional by cutting the scones into wedges. I feel like this is also the easier way to make them the first time and it prevents over mixing. These scones are great to have in the afternoon with a cup of tea (but I have also had them for breakfast with some jam).

Blueberry scones

Prep Time25 minutes
Cook Time30 minutes
Servings: 8 scones
Calories: 395kcal


  • 2 1/2 cups all purpose flour
  • 1/3 cup white, granulated sugar (plus more for garnish)
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp lemon zest (zest of 1 lemon)
  • 1/2 cup unsalted butter, cold, cubed
  • 1/2 cup heavy (35%) cream (plus extra for brushing)
  • 1/4 cup milk
  • 1 large egg
  • 1 cup blueberries, fresh (or frozen)*

Lemon glaze (optional)

  • 3/4 cup icing sugar, sifted
  • 1 Tbsp lemon juice (about 1/2 a lemon)


  • Preheat the oven to 375°F (190°C).
  • In a large bowl, mix together the flour, sugar, baking powder, salt and lemon zest.
  • Cut the butter into small cubes and add it to the flour. Break it up and mix in with the flour until a crumbly mixture forms (similar to breadcrumbs or cornmeal). Add in the blueberries.
  • Crack the egg into a separate bowl and whisk. Add in the heavy cream and milk and mix until combined.
  • Drizzle in the wet ingredients into the flour mixture and mix until a shaggy dough forms. Do not over mix.
  • Transfer the dough onto a lightly floured surface and knead gently a few times. Pat into an 8-inch (20 cm) circle about 1- inch (2.5 cm) thick.
  • Cut into 8 wedges and place on a parchment lined baking sheet. (Note: They will spread out a bit when they bake.) Brush the tops lightly with heavy cream and sprinkle with sugar.
  • Bake for about 22-27 minutes or until light golden brown on top. Let cool completely before glazing.

Lemon glaze

  • Whisk the icing sugar and lemon juice together and drizzle over the scones using a whisk or small spoon. Let the glaze set for an hour before serving.


*Tip: Choose your fruit! You can also use cranberries, blackberries, raspberries or rhubarb. Dried fruit such as raisins and currants would also work.


Serving: 1scone | Calories: 395kcal | Carbohydrates: 54g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 249mg | Potassium: 96mg | Fiber: 2g | Sugar: 22g | Vitamin A: 626IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 2mg

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