Britany Statt

10 Ratings
Fresh, fruity, and filling, these breakfast scones give you enough zing to get your day going


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp sugar
  • 5 tbsp unsalted butter
  • 1 cup fresh blueberries
  • 1 cup heavy cream

  • ½ cup lemon juice
  • Zest of 1 lemon
  • 1 tbsp unsalted butter
  • 2 cups powdered sugar


  1. In a large mixing bowl, combine flour, baking powder, salt, sugar and butter. Combine using a fork or hands until mixture is coarse. Form a well into the center of the dough. Pour in heavy cream. Work together then add blueberries and gently fold into dough mix.
  2. Turn dough onto a lightly floured work surface. Work the dough into a flat rectangle, about ¾” thick, careful not to burst blueberries. Cut dough into 7 wedges.
  3. Lightly oil a baking pan to prevent sticking. Place scones inside the pan and bake at 370°F for 5-7 minutes. Turn and continue to cook for 3-55 more minutes. (If using the Ultimate Air Fryer Oven, bake at 370°F for 7 minutes)
  4. In a small bowl, combine glaze ingredients. Drizzle over warm scones.