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Blueberry Scones



2 cups of all-purpose flour
1/3 cup of granuated sugar
2 tsp. of baking powder
1/2 tsp. of salt
1/2 cup of unsalted butter, cold & cubed
1 cup of blueberries, fresh
zest of 1 lemon
3/4 cup of heavy cream
1 large egg


Step 1

Preheat oven to 400°F.

Step 2

In a large bowl, mix together flour, sugar, baking powder, and salt.

Step 3

Mix in butter cubes by pressing together with a spatula. Continue doing this until the butter reaches a crumble consistency.

Step 4

Stir in blueberries and lemon zest.

Step 5

Separately, in a small bowl, whisk together heavy cream and egg. Pour this over your flour mixture. Mix together with a spatula, it should still have a crumble consistency.

Step 6

Lightly flour your counter or a large cutting board. Place dough on the floured surface and knead to shape into a ball. Press the dough into a circle and cut into 8 wedges.

Step 7

Freeze wedges for 20 minutes.

Step 8

Transfer wedges onto a large baking sheet 2 inches apart.

Step 9

Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool before serving.