Description
These Lemon Blueberry Scones are tender, flaky, and bursting with fresh blueberries and bright lemon zest. Perfect for breakfast or an afternoon treat, they are lightly sweetened with a hint of vanilla and topped with coarse sugar for a delightful golden finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (or frozen, if preferred)
Topping
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the scones.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt, ensuring an even mix of the dry components.
- Cut in Butter: Add the cold cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs.
- Prepare Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest to integrate all wet flavors.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and gently mix until just combined, taking care not to overmix to keep the scones tender.
- Add Blueberries: Fold in the fresh or frozen blueberries carefully to avoid bursting them and maintain their shape throughout the scones.
- Shape Dough: Turn the dough onto a lightly floured surface and gently knead a few times to bring it together. Pat the dough into a 1-inch thick circle for even baking.
- Cut Dough: Slice the dough circle into 8 wedges using a sharp knife or pizza cutter and arrange them spaced apart on the prepared baking sheet.
- Add Topping: Sprinkle the tops of the scones with coarse sugar if desired, to add a sweet, crunchy finish after baking.
- Bake: Bake in the preheated oven for 18-20 minutes until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the scones to cool slightly on the baking sheet before serving warm with butter or jam for the best flavor experience.
Notes
- Use cold butter to achieve flaky scones.
- Be gentle while mixing to prevent tough scones.
- Frozen blueberries can be used but do not thaw before folding in to avoid excess moisture.
- Coarse sugar topping is optional but adds a lovely texture and appearance.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat briefly in the oven or microwave before serving for best taste.
