Description
These Lemon Blueberry Scones are a delightful combination of tart lemon zest and juicy blueberries encased in a tender, buttery scone. Perfect for breakfast or afternoon tea, they feature a crisp golden exterior and a soft, flaky interior, finished with a zesty lemon glaze for an extra burst of citrus flavor.
Ingredients
Scale
Dry Ingredients
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons turbinado sugar
- 1 cup confectioners’ sugar
Wet Ingredients
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1 cup heavy cream, plus 1 tablespoon for brushing the scones
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
Produce
- 1 cup blueberries (fresh or frozen, do not thaw if frozen)
Instructions
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees F and line a large baking sheet with a Silpat baking mat or parchment paper. Set aside to keep ready.
- Mix Dry Ingredients with Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest, rubbing together with your fingers until fragrant. Add the flour, baking powder, and salt, then whisk everything together until fully combined.
- Cut in the Butter: Using a pastry blender or your hands, quickly cut the cold, cubed butter into the flour mixture. Continue mixing until the mixture looks like coarse meal with some larger pea-sized butter lumps remaining.
- Add Wet Ingredients and Fold in Blueberries: In a small bowl, whisk together 1 cup of heavy cream and vanilla extract. Pour this mixture over the dry ingredients and stir gently with a spatula until the dough just starts to come together. Be careful not to overmix. Gently fold in the blueberries without breaking them.
- Shape and Cut the Dough: Transfer the dough to a floured countertop and gently press it together with your hands into a ball. Pat and shape the dough into a circle approximately 1-inch thick. Using a sharp knife, cut the dough into 8 equal triangular pieces. Avoid overworking the dough to keep the butter cold and maintain flakiness.
- Freeze Scones to Prevent Spreading: Place the cut scones on the prepared baking sheet and freeze them for 15 to 20 minutes. This step helps prevent the scones from spreading too much while baking.
- Brush and Sugar the Scones: Remove the scones from the freezer. Brush the tops with the remaining tablespoon of heavy cream, then sprinkle turbinado sugar evenly over each scone for a delightful crunch and sweetness.
- Bake the Scones: Bake the scones for 18 to 23 minutes until the bottoms and edges turn golden brown. After baking, allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare and Drizzle Lemon Glaze: While the scones cool, whisk together the confectioners’ sugar and fresh lemon juice in a small bowl to create a smooth glaze. Drizzle this lemon glaze over the scones just before serving for an added tangy sweetness.
Notes
- Use cold butter to ensure flaky, tender scones.
- Do not thaw frozen blueberries before adding to the dough, to prevent them from bleeding color.
- Handle the dough gently to avoid overworking and maintain a light texture.
- Freezing scones before baking prevents excessive spreading and helps achieve a better shape.
- Serve scones warm with tea or coffee for the best experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry scones, scones recipe, lemon zest, blueberry pastry, breakfast scones, easy baked goods, lemon glaze
