Blueberry Scones Recipe

Heat the oven to 200°C / 400°F. Line a baking sheet with parchment paper so the scones release easily.

In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.

Add the cold butter cubes. Rub in with fingertips or use a pastry cutter until the mixture looks like coarse crumbs; work quickly so the butter stays cold.

Stir in the lemon zest for a light citrus note throughout the dough.

In a small bowl, whisk the eggs with the heavy cream. Pour into the dry mixture and stir just until the dough comes together—don’t overmix.

Gently fold in the blueberries in a few turns to avoid crushing them. If the dough feels sticky, dust your hands lightly with flour.

Turn the dough onto the counter and pat into a 2–3 cm (about 1 inch) thick round. Cut into 8 wedges or use a cutter for rounds.

Space the pieces on the sheet pan. Bake for 22 minutes, until lightly golden on top. Try not to open the oven too often.

Let the scones sit on the pan for 5 minutes, then move to a rack. Serve warm or at room temperature with tea or coffee.