Easy Blueberry Scones Recipe

Best blueberry scones with maple glaze served with cup of coffee.

5 from 7 votes

Easy Blueberry Scones Recipe

These blueberry scones are moist and buttery, with crisp edges bursting with juicy blueberries. The maple glaze on top makes it irresistibly delicious. This quick and easy blueberry recipe is excellent for breakfast, brunch, or even an after-meal dessert.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch, Desserts

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 499kcal

Author: Kushi

Equipment

Baking pan
Parchment paper

Ingredients

2 cups All purpose flour
¾ teaspoon Salt
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Cinnamon powder
½ cup Sugar
½ cup Butter Ice cold, 1 stick
½ teaspoon Lemon zest
1 cup Heavy cream divided
1 pint Blueberries
2 tablespoon Sugar coarse

For Maple Glaze

2 tablespoon Butter
5 tablespoon Maple Syrup
½ cup Confectioner's sugar

Instructions

In a large mixing bowl, add all the dry ingredients - flour, salt, baking powder, baking soda, cinnamon powder, and sugar and mix well.
2 cups All purpose flour, ¾ teaspoon Salt, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Cinnamon powder, ½ cup Sugar
Grate cold butter directly into the dry ingredients, and mix with a fork often so that the pieces of butter are well distributed in the flour mixture. Alternatively, a pastry cutter may incorporate cold butter into the flour mixture.
½ cup Butter
Add lemon zest for additional flavor, blueberries, and ⅔ cup of cream, and mix just until the dough comes together. Do not over-knead the scone dough.
½ teaspoon Lemon zest, 1 cup Heavy cream, 1 pint Blueberries
Transfer the dough to a working surface, form a rectangle or disc, and then cut into approximately eight triangles. The thickness will be about 2 inches.
Transfer these to a parchment-lined baking sheet and refrigerate for 15 minutes. You can also refrigerate it overnight so the next morning, you can have a quick breakfast.
Brush the tops with the remaining heavy cream (⅓ cup) and sprinkle with coarse sugar.
2 tablespoon Sugar, 1 cup Heavy cream
Bake in a preheated 400 F oven for 25 to 30 minutes or until light golden brown.
Let it cool down completely before you glaze the scones.
For the glaze: Melt together butter and maple syrup on medium-low heat, stirring occasionally. Once the butter is melted, remove from the flame. Add confectioners sugar and whisk. Let it cool and thicken.
2 tablespoon Butter, 5 tablespoon Maple Syrup, ½ cup Confectioner's sugar
Drizzle the scones with glaze as needed.

Notes

The dough will be sticky. But if it is too sticky to handle, then add extra flour. Add 1 or 2 tablespoon of heavy cream if it is too dry.
Any glazed or unglazed leftover scone can be kept in an airtight conatiner at room temperature for two days or in the refrigerator for up to 1 week.
You can make a simple vanilla glaze or lemon glaze instead of maple glaze.
Buttermilk can be used instead of heavy cream if desired to make scones.
Adding too much flour will make it dry, and blueberry scones will not rise.
To make the best blueberry scones, never overwork the scone dough, which will form gluten making your scones chewy.
To avoid the dough from sticking when you cut the scones, flour your knife or cutter.

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