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Lemon Blueberry Scones

Delightful Lemon Blueberry Scones combining tartness of lemons with the sweetness of blueberries, perfect for breakfast, snacks or dessert.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Ensure butter is cold for fluffy scones.
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice
Add-ins
  • 1 cup fresh blueberries Gently fold into dough.
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until fully mixed.
  3. 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.
  4. In another bowl, whisk together the cream, egg, vanilla, and lemon juice until smooth.
  5. Pour this mixture into the dry ingredients and stir gently until a shaggy dough forms.
  6. Gently fold in the blueberries into the dough.
Baking
  1. Turn the dough onto a floured surface and press it into a 7-inch round, about 1 inch thick.
  2. Cut the dough into 8 wedges and place them apart on the baking sheet.
  3. Brush the tops of the scones with a little cream and bake for 16 to 18 minutes until they are golden brown.
  4. Allow them to cool on a wire rack.
Glazing
  1. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Drizzle the glaze over the cooled scones and let it set.

Notes

Serve warm with a light drizzle of glaze, cream or butter. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.