Description
These Lemon Blueberry Scones are tender, flaky, and bursting with fresh blueberries and zesty lemon flavor. Perfect for a delightful breakfast or afternoon treat, they are easy to make with simple ingredients and bake to a golden perfection.
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 the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and aid even baking.
- Mix dry ingredients: In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt evenly to ensure proper leavening.
- Cut in the butter: Add the cold cubed butter to the dry mixture and use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs, which helps create flaky layers.
- Whisk wet ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest to blend the flavors and liquids well.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined, taking care not to overmix to maintain a tender texture.
- Fold in blueberries: Gently fold in the blueberries to distribute them evenly throughout the dough without crushing them.
- Shape the dough: Turn the dough out onto a lightly floured surface, knead a few times gently to bring it together, and pat it into a 1-inch thick circle.
- Slice the dough: Using a sharp knife or pizza cutter, divide the dough into 8 even wedges and arrange them on the prepared baking sheet, spacing them slightly apart.
- Add topping: Sprinkle the tops of the scones with coarse sugar if desired for a sweet, crunchy finish after baking.
- Bake: Bake the scones in the preheated oven for 18-20 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the scones to cool slightly before serving. Enjoy them warm with butter or jam for the best experience.
Notes
- For best results, use cold butter to achieve flaky, tender scones.
- If using frozen blueberries, do not thaw before adding to the dough to prevent color bleeding.
- Do not overmix the dough to avoid tough scones.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat scones in a warm oven or microwave for a few seconds before serving.
