Description
Delicious blueberry lemon scones that brighten up your morning with their refreshing flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries (or frozen, unthawed)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and finely grated lemon zest.
- Add the cold, cubed unsalted butter to the dry ingredients. Work the butter into the flour mixture until it achieves a coarse, crumb-like consistency.
- In a separate bowl, whisk together the heavy cream, large egg, and pure vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; be careful not to overmix.
- Gently fold the fresh or unthawed frozen blueberries into the dough.
- Turn the dough onto a lightly floured surface and pat it into a disc approximately 7 inches (18 cm) in diameter and 1 inch (2.5 cm) thick.
- Divide the disc into 8 equal wedges and arrange them on the prepared baking sheet.
- Lightly brush the tops of each scone with a small amount of additional heavy cream.
- Bake for 16–18 minutes, or until lightly golden brown and fully cooked through.
- Allow the scones to cool on a wire rack for 10 minutes.
- For the optional glaze, combine powdered sugar with 1–2 tablespoons of fresh lemon juice until a thick yet pourable consistency is achieved. Drizzle over the warm scones.
Notes
- For best results, use cold butter and heavy cream.
- You can substitute frozen blueberries without thawing them.
- The glaze is optional but adds a nice finish to the scones.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg