Description
These Lemon Blueberry Scones are a delightful breakfast or dessert treat featuring tender, flaky pastry bursting with fresh blueberries and bright lemon zest. Finished with a sweet and tangy lemon glaze, they offer the perfect balance of rich buttery flavor and fresh fruitiness in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh blueberries
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest until well combined. This ensures the scones will have a consistent flavor throughout.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs. The small butter pieces will create the flaky texture in the scones.
- Combine wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well combined.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl. Stir gently until they are just combined; avoid overmixing to keep the scones tender.
- Fold in blueberries: Carefully fold in the fresh blueberries, taking care not to crush them to prevent the dough from turning blue.
- Shape the dough: Turn the dough out onto a floured surface. Shape it into a circle about 8 inches in diameter. Use a sharp knife to cut the circle into 8 evenly sized wedges.
- Prepare for baking: Place the scones on the prepared baking sheet, leaving space between them. Brush the tops with a little heavy cream to help with browning.
- Bake: Bake the scones in the preheated oven for 18 to 20 minutes or until golden brown on top and cooked through.
- Cool and glaze: Let the scones cool slightly on a wire rack. To make the glaze, whisk the powdered sugar with 1–2 tablespoons of lemon juice until smooth. Drizzle the glaze over the warm or cooled scones.
- Serve: Enjoy the scones warm or at room temperature, perfect for breakfast, brunch, or as a sweet snack.
Notes
- Frozen blueberries can be used; add them directly from the freezer to the dough to prevent the color from bleeding into the batter.
- For extra crunch and a sparkling finish, sprinkle coarse sugar on top of the scones before baking.
- Handle the dough gently to maintain the flakiness and prevent tough scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, British
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
