There’s no better fruit to serve at breakfast than blueberries. Baked goods and blueberries go hand-in-hand, from blueberry pancakes to bakery-style muffins. That’s why I love starting the day with blueberry scones. These triangular treats are tender, buttery, and packed with sweet blueberries. Don’t stop there — make sure to finish the scones with a lemon glaze before serving. Blueberry scones are a tasty way to start your day or a great option to serve when hosting a celebration.

Why you’ll love it

Key ingredients in blueberry scones

Helpful swap

Other citrus fruits, such as lime or orange, can be used in place of lemon zest and juice.

Blueberry Scones

Serves 8

2 teaspoons finely grated lemon zest (from 1 medium lemon)

1/3 cup granulated sugar

2 cups all-purpose flour, plus more for shaping

2 1/2 teaspoons baking powder

8 tablespoons (1 stick) cold unsalted butter

1 1/4 cups fresh or frozen blueberries (do not thaw, about 5 1/2 ounces)

1 cup cold heavy cream

1 teaspoon kosher salt

1/2 cup powdered sugar, sifted if lumpy

1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)

1. Line a baking sheet with parchment paper.

2. Place 2 teaspoons finely grated lemon zest and 1/3 cup granulated sugar in a large bowl and rub the zest into the sugar with your fingers until fragrant. Whisk in 2 cups all-purpose flour and 2 1/2 teaspoons baking powder.

3. Grate 1 stick cold unsalted butter on the large holes of a box grater directly into the flour mixture. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter. Add 1 1/4 cups blueberries and toss to combine.

4. Measure out 1 cup cold heavy cream in a liquid measuring cup, add 1 teaspoon kosher salt, and stir until the salt is dissolved. Drizzle over the flour mixture and stir with a flexible spatula until the cream is absorbed. Gather into a ball and place on a work surface lightly dusted with flour. Gather and firmly pat the dough to incorporate all the loose flour and form a cohesive mass.

5. Pat the dough into a 1-inch-thick-round about 7 inches wide. Cut into eight wedges. Transfer the wedges to the baking sheet, spacing them evenly apart. Freeze while the oven heats, about 15 minutes. Heat the oven to 400 F.

6. Bake until light golden-brown, 22 to 25 minutes. Let cool for 5 minutes on the baking sheet. Transfer to a wire rack and let cool completely, about 30 minutes.

7. Whisk 1/2 cup powdered sugar and 1 tablespoon lemon juice together in a small bowl until smooth. Drizzle over the cooled scones in a zigzag pattern and let sit until the glaze hardens, about 15 minutes.

Recipe notes

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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