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.
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.