Blueberry Scones for a Perfect Spring Brunch

This week's Thread & Table is all about Spring and the season of renewal, fresh blooms, and leisurely gatherings around the table. What better way to welcome the season than with a batch of homemade blueberry scones? These buttery, golden scones are bursting with sweet blueberries and have the perfect flaky texture—ideal for pairing with a warm cup of tea or coffee. Whether hosting a spring brunch or simply treating yourself, this recipe will surely become your favorite too!

Scones have long been a staple of elegant tea parties and cozy mornings. Their delicate crumb and lightly sweetened flavor make them the perfect canvas for seasonal ingredients. In this version, fresh blueberries add a natural sweetness, while a hint of lemon zest brightens each bite.

The secret to achieving bakery-quality scones? Cold butter and minimal mixing. Keeping the butter cold ensures those irresistible flaky layers, while gentle handling prevents the dough from becoming tough.

Recipe adapted from Sally's Baking Addiction

Ingredients:

• 2 cups (250g) all-purpose flour

• 1/2 cup (100g) granulated sugar

• 2 and 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup (115g) unsalted butter, frozen and grated

• 1/2 cup (120ml) heavy cream, plus more for brushing

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1 teaspoon lemon zest

• 1 cup (190g) fresh or frozen blueberries

• Coarse sugar for sprinkling (optional)

Lemon Glaze:

• 1 cup (120g) powdered sugar

• 2–3 tablespoons fresh lemon juice

• 1/2 teaspoon lemon zest

Instructions:

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Cut in the butter: Using a pastry cutter or your fingers, mix the grated butter into the flour mixture until it resembles coarse crumbs.

4. Combine the wet ingredients: In a small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.

5. Form the dough: Gradually add the wet ingredients to the flour mixture, stirring until just combined. Gently fold in the blueberries, being careful not to overmix.

6. Shape and cut: Transfer the dough onto a lightly floured surface and shape it into a 1-inch-thick disc. Cut into 8 wedges and place them on the prepared baking sheet.

7. Brush and bake: Lightly brush the tops with extra heavy cream and sprinkle with coarse sugar for a golden, crunchy finish. Bake for 20-25 minutes or until lightly golden.

8. Make the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over slightly cooled scones before serving.

For a true Thread & Table experience, serve these scones on a beautifully set spring table. Pair them with the French Striped Tea Towels from my collection, fresh-cut flowers, and delicate tea cups for a charming brunch spread.

These blueberry scones are the perfect addition to your spring gatherings, offering a taste of seasonal freshness in every bite. Whether you're hosting friends or enjoying a quiet morning, they bring warmth and elegance to any occasion.

Will you be making these scones for your next spring brunch? Let me know how they turn out! And stay tuned for more Thread & Table recipes and entertaining tips.

Happy baking,

Gretchen