Description
Deliciously fluffy blueberry lemon scones perfect for breakfast or a snack.
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 optional glaze)
- 1–2 tablespoons fresh lemon juice (for optional 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. Utilize a pastry cutter or your fingertips to 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 with a spatula 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, ensuring adequate spacing between each scone.
- Lightly brush the tops of each scone with a small amount of additional heavy cream.
- Bake for 16–18 minutes, or until the scones are 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 this glaze over the warm scones.
Notes
- Ensure the butter is cold for a flaky texture.
- Fresh blueberries can be substituted with frozen blueberries.
- Adjust the amount of lemon juice in the glaze according to your taste preference.
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg