Why Make This Recipe
Lemon Blueberry Scones are a delightful treat that combines the tartness of lemons with the sweetness of blueberries. They are perfect for breakfast, snacks, or even as dessert. These scones are easy to make, fluffy, and bursting with fruity flavor, making them a favorite for many. Enjoying warm scones with a cup of tea or coffee brings comfort and joy to any moment.
How to Make Lemon Blueberry Scones
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries
- 1 cup powdered sugar
Directions:
- Preheat your oven to 400°F and line your baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until fully mixed.
- Add the cold butter cubes and mix into the flour using a pastry cutter or your fingers until the mixture looks like coarse sand with small pea-sized pieces.
- In another bowl, whisk together the cream, egg, vanilla, and lemon juice until smooth. Pour this mixture into the dry ingredients and stir gently until a shaggy dough forms.
- Gently fold in the blueberries into the dough.
- Turn the dough onto a floured surface and press it into a 7-inch round, about 1 inch thick.
- Cut the dough into 8 wedges and place them apart on the baking sheet.
- Brush the tops of the scones with a little cream and bake for 16 to 18 minutes until they are golden brown. Allow them to cool on a wire rack.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled scones and let it set. Serve them slightly warm or at room temperature.
How to Serve Lemon Blueberry Scones
Serve Lemon Blueberry Scones warm with a light drizzle of glaze on top. They are great on their own, but you can also pair them with clotted cream or butter for an extra indulgent treat. Adding a side of fresh fruit or a hot beverage like tea or coffee will elevate your serving experience.
How to Store Lemon Blueberry Scones
To store Lemon Blueberry Scones, place them in an airtight container at room temperature. They will stay fresh for up to 2 days. For longer storage, you can freeze the scones. Just wrap them tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. When ready to eat, simply thaw at room temperature or warm them in the oven.
Tips to Make Lemon Blueberry Scones
- Make sure your butter is cold; this helps to create fluffy scones.
- Be gentle when folding in the blueberries to avoid breaking them.
- Do not overmix the dough; it should be shaggy and a little messy.
- If you like, you can add more lemon zest for a stronger lemon flavor.
Variation
You can try adding different fruits like raspberries or blackberries instead of blueberries. For a twist, add some chopped nuts or white chocolate chips for extra flavor and texture.
FAQs
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries. Just be sure to add them straight from the freezer and do not thaw them to keep the dough from turning purple.
Q: Can I prepare the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it before baking. Just cover it tightly and bake within a day for the best results.
Q: How do I know when the scones are done baking?
A: The scones are done when they are golden brown on top and a toothpick inserted in the center comes out clean.
Lemon Blueberry Scones
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until fully mixed.
- Add the cold butter cubes and mix into the flour using a pastry cutter or your fingers until the mixture looks like coarse sand with small pea-sized pieces.
- In another bowl, whisk together the cream, egg, vanilla, and lemon juice until smooth.
- Pour this mixture into the dry ingredients and stir gently until a shaggy dough forms.
- Gently fold in the blueberries into the dough.
- Turn the dough onto a floured surface and press it into a 7-inch round, about 1 inch thick.
- Cut the dough into 8 wedges and place them apart on the baking sheet.
- Brush the tops of the scones with a little cream and bake for 16 to 18 minutes until they are golden brown.
- Allow them to cool on a wire rack.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled scones and let it set.