What We're Eating Wednesday: The Best Blueberry Scones EVER

I am a huge fan of scones. I love making them, I love eating them. Making them because, well, they're so simple and eating them because, let's face it, they're crispy on the outside and warm and soft on the inside. In one word, 



I make a few different scone recipes around here, but this one is my most loved. I made two batches for a baby shower brunch this weekend and they were the first item to disappear on the buffet. I love these so much that I want to share them with you today. Be sure to share the love and pass them on, too.

Blueberry & Lemon Scones


makes 8 scones) 

adapted from




2 c. all-purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

2 Tbsp. sugar

5 Tbsp. cold, unsalted butter, cut into chunks

1 c. fresh blueberries

1 c. heavy cream (approximately- see note below), plus more for brushing

Zest from 2 lemons

3 Tbsp. coarse demerara sugar (optional)

Preheat oven to 400 degrees F. Sift together the dry ingredients. Using a pastry blender or a food processor to make it faster, cut the butter into the dry ingredients until the mixture resembles coarse crumbs

(this was about 20 pulses on my food processor- you want to still see some butter chunks in the mix to make them fluffy!)

Place mixture back in a large bowl and mix in blueberries and lemon zest, being careful not to mash the blueberries. Make a hole in the center of the mix and pour in 1 c. of heavy cream. Using a spatula, fold the cream into the dough until it just sticks together when pressed.

(I have found that I usually need a couple of more tablespoons of heavy cream to get it all incorporated here, which is why I wrote approximately above.)

Press the round ball of dough out onto a lightly floured surface and press lightly with your hands

(minding the blueberries!)

until the flattened round is about 1" in height. Cut the circle in quarters, then in eights. Place scones on a parchment paper lined cookie sheet and brush the tops with heavy cream and sprinkle with demerara sugar, if using. Bake 20-25 minutes, until the scones are a beautiful golden brown.

They are wonderful if you just stop here, but to make them really amazing, be sure not to skip the lemon glaze.

Lemon glaze:

1/2 c. freshly squeezed lemon juice

2 c. confectioner's sugar, sifted

1 Tbsp. unsalted butter

Zest from one lemon

Mix the lemon juice with the confectioner's sugar and place over a pot of boiling water in a double-boiler until dissolved. Whisk in the butter and the lemon zest and continue to whisk for about a minute. When butter is melted, place glaze through a mesh strainer to take out the lumps and lemon zest. Drizzle or brush the glaze on top of the warm scones and serve.