Blueberry scones

The best blueberry scones.

Blueberry scones

Recipe by Nana PastriesCourse: Dessert, BreakfastCuisine: AmericanDifficulty: Easy


Total time




  • 240g all-purpose flour

  • 2 tsp baking powder

  • 67g cup sugar

  • 1/2 teaspoon salt

  • 113g cold unsalted butter (cubed)

  • 1 cup blueberries (fresh or frozen)

  • 1 lemon zest

  • 180ml buttermilk or heavy cream

  • 1 egg


  • Whisk together flour, baking powder, salt and sugar. Add cubed butter and blend until the butter is about the size of peas. (I used a stand mixer with the whisk attachment at medium speed for about 4 min)
  • Stir in and combine the blueberries and lemon zest.
  • In another bowl, whisk the buttermilk and egg and pour it over the other mixture.
  • Mix the dough until it is still a little crumbly.
  • Place the dough onto a lightly floured surface. Knead it into a ball and press the dough into a 20cm/8-inch circle.
  • Cover the dough with waxed paper/parchment paper and leave in the refrigerator for an hour.
  • Take the dough out of the refrigerator and cut it into four wedges.
  • Stack the 4 wedges of dough into a “tower”, flatten with a floured rolling pin into a 20cm/8-inch circle and cut into 8 wedges.
  • Cover the wedges with waxed paper/parchment paper and freeze them for 20 minutes.
  • Preheat the oven to 200C/400F.
  • Transfer 8 scones (wedges) to a baking sheet, placing them about 5cm/2-inches apart.
  • Bake for 20-25 minutes or until the bottom edges are golden.
  • Let them cool for about 5 mins and enjoy!

Comments are closed.