Description
These bright and tender lemon blueberry scones feature a soft inside, lightly crisp edges, and a fresh lemon glaze. Perfect for breakfast, snacks, or desserts.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, plus more for hands and work surface
- 6 tablespoons (75g) granulated sugar
- 1 tablespoon fresh lemon zest
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, frozen
- 1/2 cup + 1 tablespoon (135ml) heavy cream, cold and divided
- 1 large egg, cold
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh blueberries
- 1 tablespoon (15ml) water
- optional for topping: coarse sugar
- 1 cup (120g) confectioners’ sugar
- 3 tablespoons (45ml) fresh lemon juice
Instructions
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Shred the frozen butter into the mixture and blend until crumbly.
- In a small bowl, whisk together 1/2 cup of cream, egg, and vanilla extract. Drizzle over the flour mixture and gently mix in the blueberries.
- Transfer the dough to a lightly floured surface and form into an 8-inch disc. Cut into 8 wedges.
- Brush the tops with a mixture of cream and water. Refrigerate for at least 15 minutes.
- Preheat the oven to 400°F (204°C) and arrange scones on a lined baking sheet.
- Bake for 22–25 minutes until lightly browned. Cool for 5 minutes.
- Whisk together confectioners’ sugar and lemon juice, then drizzle over the cooled scones.
Notes
Serve warm with butter, clotted cream, or cream cheese. For longer storage, freeze scones for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg