Tart Blueberry Scones

Tart Blueberry Scones


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Check out these sweet and simple scones for the perfect treat to enjoy with your tea. A bakery-quality recipe to save you time and money!

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

8 scones


  • 2 C. all-purpose flour
  • 3 T. sugar, plus more for topping
  • 1 T. baking powder
  • 3/4 tsp. salt
  • 6 T. unsalted butter, cold and cut into pieces
  • 1 1/2 C. fresh blueberries, rinsed
  • 1 tsp. lemon zest
  • 1/3 C. heavy cream, plus more for topping
  • 2 large eggs, lightly beaten

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Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter and work to create a crumbly mixture. Add blueberries and lemon zest. In a small bowl, whisk together cream and egg. Form a well in the middle of your dry ingredients and slowly pour in cream mixture. Gently mix until dough forms. Transfer to a lightly floured surface and knead until well combined. Press dough into a six-inch square and cut into four 3-inch squares. Cut in half diagonally, forming eight triangles. Place each scone onto your prepared baking dish, brush with cream, and sprinkle with sugar. Bake for 20 minutes. Let scones cool on wire racks before serving.

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