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Bakery-Style Blueberry Scones with Cold Butter

Close-up of a moist slice of blueberry scones, topped with powdered sugar and a white glaze drizzle.
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Make flaky, tender blueberry scones at home using the cold butter method. This easy recipe is perfect for weekend baking and yields café-quality breakfast pastries.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup fresh or frozen blueberries
  • 3/4 cup heavy cream, very cold
  • 1 large egg (for egg wash, optional)
  • 1 tablespoon milk or water (for egg wash, optional)
  • 1/4 cup powdered sugar (for glaze, optional)
  • 1 tablespoon lemon juice (for glaze, optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently fold in the blueberries, distributing them evenly.
  5. Make a well in the center of the dry ingredients and pour in the cold heavy cream. Mix with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times to bring it together. Pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a round cutter for individual scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  8. For a golden top, whisk the egg with the milk or water and brush the tops of the scones lightly.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. If making the glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cooled scones.

Notes

  • For the flakiest texture, keep your butter and cream as cold as possible throughout the mixing process.
  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • You can freeze unbaked scones. Place them on a baking sheet until frozen solid, then transfer them to a freezer bag. Bake from frozen, adding 3 to 5 minutes to the baking time.

Nutrition

Find it online: https://miameal.com/blueberry-scones-bakery-style-cold-butter/