Description
These Lemon Blueberry Scones are a delightful treat perfect for breakfast or afternoon tea. Featuring juicy fresh blueberries and zesty lemon, these scones are tender, flaky, and lightly sweetened with a touch of vanilla. The coarse sugar topping adds a crisp, golden finish, making them irresistibly delicious and perfect to enjoy warm with butter or jam.
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
Other
- 1 cup fresh blueberries (or frozen, if preferred)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to create the dry base for the scones.
- Cut in the butter: Add the cold cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs, which will help create a flaky texture.
- Whisk wet ingredients: In a separate bowl, whisk together the heavy cream, large egg, vanilla extract, and lemon zest, blending well to incorporate all flavors.
- Combine mixtures: Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix to keep the scones tender.
- Fold in blueberries: Gently fold the fresh or frozen blueberries into the dough, taking care not to burst them and release excess juice.
- Shape the dough: Turn the dough onto a lightly floured surface and gently knead a few times to bring it together. Pat into a 1-inch thick circle.
- Cut into wedges: Use a sharp knife or pizza cutter to slice the dough into 8 wedges. Arrange the wedges on the prepared baking sheet, spacing them slightly apart for even baking.
- Add topping: Sprinkle the tops with coarse sugar, if desired, to give a beautiful golden and crunchy finish.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the scones are 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 your favorite jam.
Notes
- Do not overmix the dough to prevent tough scones.
- Cold butter is essential to achieve the flaky texture.
- Frozen blueberries can be used but do not thaw to avoid excess moisture.
- Coarse sugar topping is optional but adds nice texture and appearance.
- Serve warm for the best flavor experience.
