Lemon Blueberry Scones Recipe
Enjoy warm, flaky scones with my Lemon Blueberry Scones Recipe. Perfect for breakfast or a cozy afternoon treat.
Servings: 8
Calories: 318kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Pastry Cutter
- Baking Sheet and Parchment Paper
- Cooling Rack
- Whisk
- Spatula
Ingredients
SCONES:
- 250 grams all-purpose flour about 2 cups
- 100 grams granulated sugar about ½ cup
- ½ tablespoon baking powder
- ½ teaspoon sea salt
- 1 stick salted butter very cold and cut into tiny pieces
- 8 tablespoon heavy cream divided
- 1 large egg
- 12- ounces fresh blueberries
- 1 Zest lemon
GLAZE:
- 1 cup icing sugar
- 2 tablespoon heavy cream or more if desired
- 1 tablespoon lemon juice or more if desired
Instructions
- Preheat oven to 400F and line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl make your flour mixture by whisking all-purpose flour, granulated sugar, salt and baking powder.
- Add butter into dry ingredients and using your fingers or a pastry cutter, work in until it resembles a coarse meal. Set aside.
- Whisk 6 tablespoons heavy cream and egg in a small bowl, then pour it into the flour mixture. Mix just until combined.
- Add blueberries and zest, using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
- On a clean, lightly floured work surface, transfer the scone dough and knead it around until the dough is workable and stays together. Shape the dough into a circle that is about 1 inch thick.
- Cut the dough into 8-10 wedges and carefully transfer scones to the prepared cookie sheet, placing them about 1 ½ inches apart. I find a bench scraper helpful to move them to the baking sheet.
- Lightly brush unbaked scones with the leftover 2 tablespoons of heavy cream.
- Bake for 16-20 minutes or until light golden brown.
- Allow scones to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to add the glaze.
- In a small bowl whisk together powdered sugar, heavy cream and lemon juice, adding more liquid as needed for desired consistency and flavor.
- Drizzle glaze on the top of the scones and enjoy.
Notes
- Very cold butter ensures the flaky texture you want in tender scones. If the butter is in smaller pieces, then you do not have to work it as much, which keeps it colder. If it starts to soften, chill the dough before baking for at least 30 minutes. Sometimes, I will even do 2 hours.
- Mix the dough until just combined to avoid tough scones.
- We recommend using fresh blueberries as they hold their shape better, but frozen blueberries can be used if added straight from the freezer.
- A light brush of heavy cream on top helps to create a golden, slightly crisp exterior.
Nutrition
Calories: 318kcal | Carbohydrates: 58g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 240mg | Potassium: 94mg | Fiber: 2g | Sugar: 32g | Vitamin A: 332IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 2mg
