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Ina Garten Blueberry Lemon Scones

Ina Garten Blueberry Lemon Scones
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The Ina Garten Blueberry Lemon Scones are tender, buttery, and lightly sweet with bursts of juicy blueberries and bright lemon zest. Inspired by the elegant baking style of Ina Garten, these scones strike the perfect balance between richness and freshness.

Ingredients

Scale

  • 2 cups all-purpose flour

  • ⅓ cup granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • ½ cup cold unsalted butter (cubed)

  • 2 large eggs

  • ½ cup heavy cream

  • Zest of 1 lemon

  • 1 cup fresh blueberries

  • 1 teaspoon vanilla extract

Optional Glaze:

  • 1 cup powdered sugar

  • 2–3 tablespoons fresh lemon juice

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.

A fully preheated oven ensures proper rise.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in lemon zest evenly so the citrus flavor distributes throughout the dough.

Mixing dry ingredients first prevents uneven leavening.

Step 3: Cut in the Cold Butter

Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

You should still see small pea-sized butter pieces. These create flaky layers during baking.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together eggs, heavy cream, and vanilla extract until smooth.

Pour this mixture into the flour mixture and stir gently until just combined. Avoid overmixing.

Step 5: Fold in Blueberries

Gently fold in the blueberries. Be careful not to crush them, especially if using fresh berries.

The dough will look slightly shaggy. That’s perfectly normal.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface. Pat it gently into a circle about 1-inch thick.

Using a sharp knife, cut into 8 equal wedges. Transfer to the prepared baking sheet, spacing slightly apart.

Step 7: Bake Until Golden

Bake for 18–22 minutes until the tops are lightly golden and a toothpick inserted comes out clean.

Avoid overbaking, as it can dry out the scones.

Step 8: Prepare the Lemon Glaze (Optional)

While the scones cool, whisk powdered sugar with lemon juice until smooth.

Drizzle over cooled scones for added sweetness and shine.

Find it online: https://inagartendishes.com/ina-garten-blueberry-lemon-scones/