Blueberry Lemon Scones (Printable Version)
Fluffy scones bursting with fresh blueberries and zesty lemon, ideal for a bright morning or snack.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1/3 cup granulated sugar
03 -
2 1/2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
1 tablespoon finely grated lemon zest
→ Butter
06 -
1/2 cup unsalted butter, cold and cubed
→ Wet Ingredients
07 -
2/3 cup heavy cream, plus extra for brushing
08 -
1 large egg
09 -
1 teaspoon pure vanilla extract
→ Fruit
10 -
1 cup fresh blueberries (or frozen, unthawed)
→ Optional Glaze
11 -
1/2 cup powdered sugar
12 -
1–2 tablespoons fresh lemon juice
# Steps to Cook:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
03 -
Add cold cubed butter to the dry mixture and work it in until the texture resembles coarse crumbs.
04 -
In a separate bowl, whisk heavy cream, egg, and vanilla extract until combined.
05 -
Pour the wet ingredients into the dry and gently mix until just combined.
06 -
Carefully fold fresh or unthawed frozen blueberries into the dough to avoid crushing them.
07 -
Turn the dough onto a lightly floured surface and pat into a 7-inch diameter disc about 1 inch thick.
08 -
Slice the disc into 8 equal wedges and place them on the prepared baking sheet.
09 -
Lightly brush the tops of each scone with additional heavy cream for browning.
10 -
Bake for 16 to 18 minutes until scones are golden and cooked through.
11 -
Allow scones to cool on a wire rack for 10 minutes.
12 -
Mix powdered sugar with lemon juice until smooth and drizzle over warm scones.
# Extra Suggestions:
01 -
Avoid overmixing the dough to keep scones tender. Use cold butter and cream for best texture. Substitute blueberries with other berries if preferred.