About the Meal
These tender and flaky scones are infused with the sweetness of fresh blueberries and a hint of citrus. The combination is absolutely divine, and the best part is they’re incredibly easy to make! Whether you’re serving them with a cup of hot coffee or as a sweet treat after dinner, these blueberry scones are sure to be a hit.

Recipe: Blueberry Scones

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3/4 cup heavy cream
• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and lemon juice.
5. Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
6. Gently fold in the blueberries.
7. Turn the dough out onto a floured surface and gently knead it a few times until it forms a cohesive mass.
8. Pat the dough into a circle that’s about 1 inch thick.
9. Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
10. Place the scones on the prepared baking sheet, leaving about 1 inch of space between each one.
11. Brush the tops with a little extra heavy cream and sprinkle with granulated sugar.
12. Bake for 18-20 minutes, or until the scones are golden brown.
13. Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.

Tips & Variations

• For an extra boost of flavor, try adding a teaspoon of vanilla extract or a pinch of salt to the dough.
• If using frozen blueberries, thaw them first and pat dry with paper towels to remove excess moisture.
• To make scones ahead of time, bake as directed, then cool completely and freeze for up to 2 months. Simply thaw at room temperature or reheat in the oven before serving.