Description
These lemon blueberry scones are soft, flaky, and bursting with bright citrus flavor and juicy blueberries—perfect for breakfast or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 6 tablespoons unsalted butter, very cold, cut into small cubes
- 1 cup blueberries
- 3 tablespoons lemon zest
- ¾ cup heavy cream, very cold
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream, very cold (for brushing tops)
- 2 tablespoons sanding sugar (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Gently fold in blueberries and lemon zest.
- In a separate bowl, whisk together cream, egg, and vanilla extract.
- Pour wet ingredients into dry and stir until a shaggy dough forms.
- Pat dough into a 6-inch disc on a floured surface and cut into 6 wedges.
- Place wedges on prepared sheet, brush with cream, and sprinkle with sanding sugar.
- Bake for 16–19 minutes, rotating halfway through, until golden brown.
- Let cool slightly before serving warm or at room temperature.
Notes
- Use frozen blueberries directly from freezer to prevent bleeding.
- Do not overwork the dough to keep scones tender.
- Shape and refrigerate scones overnight for easy morning baking.
- Replace some cream with sour cream or Greek yogurt for richness.
- Optional lemon glaze adds extra sweetness and flavor.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
