This blueberry scone recipe is tender and buttery, like traditional English scones, but bursting with juicy blueberries. The lemon sugar topping really makes these blueberry scones amazing. Demerara sugar is a coarse, unrefined cane sugar that makes the topping for this blueberry scones recipe melt in your mouth. You can also use turbinado sugar for these blueberry scones.
Check out my other scones recipes, too.
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 8 Blueberry Scones
- 2 cups unbleached flour, divided
- 1 Tbsp. baking powder
- 1/4 cup sugar
- 5 Tbsp. cold butter, cut into 1-inch pieces
- 1 cup half and half
- 1 cup fresh or frozen (not thawed) blueberries
- zest of 1 lemon
- 1/4 cup demerara sugar (turbinado sugar can be substituted)
- Preheat oven to 400 degrees F. Dump 1-3/4 cups of flour, baking powder and sugar in a large bowl. Stir. With two knives or a pastry blender, cut in butter until the butter pieces are crumb-sized.
- Make a well in the center, and pour in the half and half. Mix with your hands until it becomes a soft scone dough - do not overmix! Toss blueberries with remaining 1/4 cup of the flour and knead into dough.
- Turn blueberry scone dough out onto a lightly-floured baking sheet. Pat into a 1/2-inch thick round. With a sharp knife. slice the dough into 8 blueberry scone wedges. Separate the blueberry scones on the baking sheet, so there is about an inch between each scone.
- With a fork, mix lemon zest and demerara sugar together. Sprinkle over blueberry scones. Bake scones 13-18 minutes until golden brown.