Lemon Blueberry Scones Recipe
Introduction
These Lemon Blueberry Scones are a delightful treat perfect for breakfast or afternoon tea. The bright lemon zest pairs beautifully with juicy blueberries, creating a fresh and flavorful pastry that’s simple to make at home.
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 2/3 cup heavy cream
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Step 2: Gently fold in the blueberries and lemon zest. Pour in the cream and stir just until the dough comes together. Be careful not to overmix.
- Step 3: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Cut the circle into 8 wedges and place them on a baking sheet lined with parchment paper.
- Step 4: Bake for 18-20 minutes, or until the scones are lightly golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Tips & Variations
- For an extra tangy flavor, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled scones.
- Use frozen blueberries if fresh are unavailable; toss them in flour before adding to prevent bleeding.
- Substitute half the cream with buttermilk for a softer texture.
Storage
Store the scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the baked scones in a sealed bag for up to 1 month. Reheat in a warm oven for 5-10 minutes before serving to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. To prevent the color from bleeding into the dough, toss the frozen berries lightly in flour before folding them into the mixture.
What can I substitute for heavy cream?
You can substitute heavy cream with buttermilk or whole milk mixed with a tablespoon of melted butter. Keep in mind the texture may be slightly different but still delicious.
PrintLemon Blueberry Scones Recipe
These Lemon Blueberry Scones are a delightful breakfast treat combining zesty lemon flavor with juicy blueberries in a tender, flaky pastry. Perfectly golden and lightly sweetened, they offer a refreshing twist on classic scones that pair wonderfully with your morning tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 2/3 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
Flavorings and Add-ins
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 cup fresh blueberries
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Cut in the butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Mix wet ingredients: In a separate small bowl, whisk together the egg, heavy cream, vanilla extract, and lemon zest until well blended.
- Combine to form dough: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. Fold in the fresh blueberries carefully to avoid breaking them.
- Shape the dough: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick round disc approximately 8 inches in diameter. Use a sharp knife or bench scraper to cut the disc into 8 equal triangular scones.
- Prepare for baking: Transfer the scones to a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional cream for a golden finish.
- Bake the scones: Bake in a preheated oven at 400°F (200°C) for 18-22 minutes or until the scones are lightly golden on top and cooked through.
- Cool and serve: Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature for the best flavor.
Notes
- Use fresh blueberries to prevent the dough from becoming soggy; frozen berries can release excess liquid.
- Chilling the dough for 15-20 minutes before baking can help improve flakiness but is optional.
- For extra lemon flavor, you can add a light lemon glaze after baking by mixing powdered sugar and lemon juice.
- Store scones in an airtight container up to 2 days or freeze for longer storage.
Keywords: lemon blueberry scones, breakfast scones, lemon zest pastries, blueberry pastries, baked scones
