Description
Lemon Blueberry Scones are a light, fluffy breakfast treat bursting with the bright flavor of fresh lemon zest and juicy blueberries. Perfectly balancing sweet and tangy notes, these tender scones are easy to make and ideal for enjoying with morning coffee or sharing with friends.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1 tablespoon fresh lemon zest
- 1 cup fresh blueberries
- 2/3 cup heavy cream or buttermilk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat and Prepare: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure even baking and prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt to evenly distribute the leavening agents and seasoning.
- Cut in Cold Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
- Incorporate Lemon and Blueberries: Gently stir in the fresh lemon zest and blueberries, being careful not to crush the berries, so they remain mostly intact.
- Add Wet Ingredients: Pour in the heavy cream or buttermilk combined with fresh lemon juice and vanilla extract if using. Use a fork to mix just until the dough holds together, avoiding overmixing to keep the scones tender.
- Shape and Cut: Turn the dough onto a floured surface, pat it into a circle about 1 inch thick, then slice into 8 wedges for classic scone shape and even baking.
- Bake and Cool: Place the scones on the prepared baking sheet, optionally brush the tops with cream for a golden finish, and bake for 18-22 minutes until lightly golden and a toothpick inserted comes out clean. Let them cool slightly before serving.
Notes
- Keep ingredients cold to create flaky layers and steam pockets during baking.
- Use fresh blueberries for best texture; frozen berries can add unwanted moisture.
- Mix dough just until combined to ensure tender, crumbly scones.
- Zest lemons before juicing to maximize flavor and save time.
- Brushing scones with cream before baking creates a golden, slightly crispy crust.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg