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Easy Lemon Blueberry Scones Recipe

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4.2 from 14 reviews

These Easy Lemon Blueberry Scones are a delightful, fruity treat perfect for breakfast or afternoon tea. Bursting with fresh blueberries and zesty lemon flavor, these scones have a tender crumb and a sweet, tangy lemon glaze that makes them irresistible. The recipe uses cold butter to create a flaky texture and simple ingredients to deliver delicious homemade scones with minimal effort.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 52 minutes
  • Yield: 12 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scones

  • 1/2 cup Unsalted Butter (chilled and grated)
  • 1 tbsp Lemon Zest (zest from one lemon)
  • 1/2 cup Granulated Sugar
  • 2 cups All-purpose Flour
  • 3 tsp Baking Powder
  • Pinch of flaked salt (such as Kosher salt)
  • 1 Egg (large, cold)
  • 1/2 cup Heavy Cream (35% m.f., cold, plus additional for brushing)
  • 2 tsp Vanilla Extract
  • 1 to 1 1/4 cups Fresh or Frozen Blueberries
  • 1 tbsp Turbinado Sugar (coarse, for sprinkling)

Lemon Glaze

  • 1/2 cup Powdered Sugar
  • 3 tbsp Lemon Juice (fresh from one lemon, added gradually)

Instructions

  1. Mix Dry Ingredients: In a large bowl, massage the lemon zest with granulated sugar to release the lemon oils. Add the all-purpose flour, baking powder, and a pinch of flaky salt to the bowl, and mix until all dry ingredients are well combined.
  2. Incorporate Butter: Grate the cold unsalted butter and add it to the dry mixture. Using a pastry cutter or your clean hands, massage the butter into the flour mixture until it resembles coarse sand with some small lumps of butter remaining. Avoid overworking the dough to keep the butter cold.
  3. Prepare Wet Ingredients: In a separate bowl, whisk together the cold heavy cream, vanilla extract, and cold egg until combined.
  4. Combine Wet and Dry: Pour the wet mixture into the flour and butter mixture. Using floured hands, gently mix a few times to moisten the dough, then fold in the blueberries evenly.
  5. Form Dough Disks: Form the dough into a single ball, then invert it onto a floured surface. Gently shape the dough into two flat disks, being careful not to overwork it.
  6. Cut Scones: Cut each disk into six equal-sized pieces, yielding twelve scones in total. Place the pieces on a plate, brush the tops with additional heavy cream, and sprinkle with coarse turbinado sugar.
  7. Chill: Refrigerate the scones for 15 minutes to firm up before baking. Meanwhile, preheat your oven to 400°F (200°C) and line a baking pan with parchment paper.
  8. Bake: Bake the scones on the prepared pan for approximately 22 minutes or until the tops are set and edges turn lightly golden brown.
  9. Cool: Allow the scones to cool on the baking tray after removing from the oven.
  10. Prepare Lemon Drizzle: In a small bowl, mix powdered sugar with lemon juice by adding it one tablespoon at a time until you achieve a drippy, spreadable consistency.
  11. Glaze Scones: Dollop or drizzle the lemon glaze over the cooled scones. Let the glaze set, noting that it will dry to the touch.
  12. Serve: Serve these fresh lemon blueberry scones as a delightful snack or breakfast treat. Enjoy!

Notes

  • Use cold butter to ensure flaky scones; avoid over-handling the dough.
  • Fresh or frozen blueberries can be used; if using frozen, do not thaw before adding to dough to prevent bleeding.
  • Chilling the scones before baking helps maintain shape and texture.
  • The lemon glaze can be adjusted in consistency by adding more powdered sugar or lemon juice.
  • Store leftover scones in an airtight container for up to 2 days or freeze for up to 1 month.

Find it online: https://allcookedup.com/easy-lemon-blueberry-scones-recipe/