Blueberry Scones

This scone recipe features a lemon glaze that provides a pleasantly tart flavor, finished with a touch of cinnamon.

Serves: 8Prep: 25 minutesCook: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 2 cups Simple Truth Organic™ Unbleached All-Purpose Flour
  • 1⁄2 cup sugar
  • 2 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon Simple Truth Organic™ Ground Saigon Cinnamon
  • 1⁄2 teaspoon salt
  • 1⁄2 cup Simple Truth™ Unsalted Butter, cold
  • 1⁄2 cup plus 3 Tbsp. heavy cream, divided
  • 1 large egg
  • 1 1⁄4 teaspoons vanilla extract, divided
  • 1 1⁄4 cups blueberries
  • 1 cup powdered sugar
  • Coarse sugar, for sprinkling on tops


  • Preheat oven to 400°F. Adjust baking rack to middle-low position. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk flour, sugar, baking powder, cinnamon and salt. Add cold butter to flour mixture, then use pastry cutter to blend. Set aside.
  • In a small bowl, whisk cream, egg and vanilla together. Drizzle it over flour mixture and combine mixture together with a rubber spatula until everything appears moistened. Gently fold in blueberries, but don’t overwork dough.
  • With floured hands, work dough into a ball and transfer to prepared baking pan. Press into a neat 8” disc; cut into 8 equal wedges with a sharp knife. Sprinkle coarse sugar on top.
  • Separate scones so there is a little space between each one. Bake 20-25 minutes until lightly golden and cooked through. Remove from oven and cool for a few minutes.
  • For the glaze: Whisk together 1 cup powdered sugar, 3 tablespoons heavy cream and ¼ teaspoon vanilla extract. Brush or drizzle lightly over scones right before serving.