Lemon Blueberry Scones
Lemon blueberry scones with bright citrus flavor, juicy berries, and a tender crumb, perfect for breakfast, brunch, or an afternoon treat.
Servings 8 servings
Ingredients
For the Scones:
- 2 ¾ cup all-purpose flour
- ¾ cup butter (1 ½ sticks) very cold, cut into cubes
- ½ cup granulated sugar
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- zest of a lemon
- 1 ⅓ cups fresh blueberries (or substitute frozen, unthawed)
- ¾ cup heavy whipping cream (plus a little extra for brushing tops)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- juice of a lemon
- 1 cup powdered sugar (see notes)
Instructions
- Preheat the oven to 390 degrees F. Line a cookie sheet with parchment paper.
- Add the flour and cold butter to a large mixing bowl. Use your fingertips or a pastry blender to incorporate the butter into the flour until all the butter and flour have been combined and the mixture resembles coarse crumbs.2 ¾ cup all-purpose flour, ¾ cup butter
- Use a wooden spoon or a dough whisk to mix the sugar, salt, baking powder, lemon zest, and blueberries into the flour and butter mixture.½ cup granulated sugar, 1/4 teaspoon salt, 4 teaspoons baking powder, zest of a lemon, 1 ⅓ cups fresh blueberries
- In a separate bowl, use a whisk to mix the cream, eggs, and vanilla until well combined.¾ cup heavy whipping cream, 2 large eggs, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients. Stir together until the dough is slightly sticky and holds together.
- Lightly flour a work surface and turn the dough out onto it. Using lightly floured hands, form the dough into a ball and then flatten it out to make a disk that is approximately 1-inch thick.
- Place the disk on the parchment paper lined baking sheet and brush the top with a little heavy cream.
- Bake until the top is a light golden brown.
- Remove from the oven and transfer to a wire rack to cool completely.
- Slice into 8 wedges (or 10 wedges for smaller scones) and drizzle with lemon glaze.
- To make the glaze, mix the lemon juice and powdered sugar in a small bowl. Glaze should be opaque and thick enough to coat the back of a spoon.juice of a lemon, 1 cup powdered sugar
Notes
- If the glaze is too thin, add additional powdered sugar 1/4 cup at a time until desired thickness is achieved.
- If using frozen blueberries, do not thaw but mix them into the dough while still frozen.
- Store in an airtight container at room temperature for up to five days. May be frozen for up to six months.
- To freeze unbaked scones, follow the recipe up to the point of baking. Wrap the disk of dough (or individual wedges) tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To bake, allow the frozen dough to thaw and proceed with baking.
Nutrition
Serving: 1scone | Calories: 524kcal | Carbohydrates: 65g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 445mg | Potassium: 108mg | Fiber: 2g | Sugar: 30g | Vitamin A: 933IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 3mg
