Get the Recipe:
Blueberry Scones
These blueberry scones are flaky and soft with fresh blueberries in every bite. And maybe best of all, they're wonderfully quick and easy to make. Perfect for a brunch treat or an easy baking project!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons lemon zest, from about half of a medium lemon
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/4-inch cubes
- 1 cup blueberries
- 3/4 cup (170 g) Greek yogurt
- 1 egg yolk
- 1 tablespoon (15 ml) lemon juice
- 1 egg white, optional
- coarse sugar, like sparkling sugar or turbinado sugar, optional
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Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone liner.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large mixing bowl.
- Add the butter, and cut it into the flour mixture with a pastry blender or a fork until the mixture resembles coarse meal. Gently mix in the blueberries.
- Whisk together the yogurt, egg yolk, and lemon juice in a separate bowl. Add to the flour mixture, and stir until a dough begins to form.
- Transfer the dough to a lightly floured surface. Knead lightly for a few turns until the dough comes together.
- Gently pat the dough into a flat disk about 7 inches in diameter. Use a sharp knife or bench scraper to cut into 8 wedges.
- Transfer the scones to the prepared pan. For soft scones, leave them close together in a circle. For crisper scones, space them out on the pan.
- Brush the tops of the scones with the egg white. (You likely won't use all of the egg white.) Sprinkle coarse sugar over the top.
- Bake 18 to 22 minutes, or until the scones are light golden brown.
- Cool the scones on the pan on a wire rack. If you baked them close together, you may want to reapply the cuts with a thin knife while the scones are warm.
Notes
- Store in an airtight container at room temperature up to 2 days.
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