Lemon 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
Scale
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
Find it online: https://cookwithyana.com/lemon-blueberry-scones-recipe/
