Description
Soft, tender lemon blueberry scones bursting with juicy blueberries and citrus zest, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1/2 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- 1 large egg
- For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a small bowl, whisk the egg, heavy cream, and vanilla extract. Add to the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface, gently pat into a 1-inch thick circle, and cut into 8 wedges.
- Place the wedges on the baking sheet and brush the tops with cream.
- Bake for 18–22 minutes, or until golden brown.
- Let cool, then drizzle with lemon glaze and sprinkle with lemon zest.
Notes
- Do not overmix the dough to keep the scones tender.
- Use cold butter to ensure a flaky texture.
- Frozen blueberries can be used straight from the freezer.
- Scones freeze well unglazed for up to 3 months.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 15g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
