Blueberry Lemon Scones
Delightful and easy-to-make scones bursting with the refreshing flavors of blueberries and lemon, perfect for breakfast or tea time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon finely grated lemon zest
Wet Ingredients
- ½ cup unsalted butter, cold and cubed For best results, ensure butter is cold.
- ⅔ cup heavy cream Plus extra for brushing.
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries (or frozen, unthawed)
For the Glaze
- ½ cup powdered sugar For glaze.
- 1-2 tablespoons fresh lemon juice For glaze.
Instructions
Preparation
- Gather all your ingredients ensuring the butter is cold.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest.
- Add the cold, cubed unsalted butter to the dry ingredients and work it into the flour until it resembles a coarse, crumb-like consistency.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Fold in the fresh or unthawed frozen blueberries gently to avoid crushing them.
- Turn the dough onto a lightly floured surface and pat it into a disc about 7 inches in diameter and 1 inch thick.
- Cut the disc into 8 equal wedges and place them on a prepared baking sheet lined with parchment paper.
- Brush the tops of each scone with additional heavy cream.
Baking
- Bake in a preheated oven at 400°F (200°C) for 16–18 minutes until golden brown.
- Allow to cool on a wire rack for 10 minutes.
Glazing
- For the optional glaze, mix powdered sugar with 1-2 tablespoons of fresh lemon juice until thick yet pourable.
- Drizzle over the warm scones.
Notes
Store in an airtight container in the fridge for 2-3 days. Reheat in the oven for best results. Substitute ingredients as needed for dietary preferences.