Description
These Lemon Blueberry Scones are a delightful treat combining the tartness of lemon zest with juicy blueberries, all encased in a tender, flaky scone. Perfect for breakfast, brunch, or a cozy afternoon snack, these scones bake up golden brown and are topped with optional coarse sugar for a lovely crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Additional Ingredients
- 1 cup fresh blueberries (or frozen, if preferred)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to create a balanced base for the scones.
- Incorporate Butter: Add the cold cubed butter to the dry mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, which helps create the flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest to infuse the scones with moisture and flavor.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix just until combined; avoid overmixing to keep the scones tender.
- Fold in Blueberries: Carefully fold the blueberries into the dough to distribute them evenly without breaking them and turning the dough purple.
- Shape Dough: Turn the dough onto a lightly floured surface and gently knead a few times to bring it together. Pat it into a 1-inch thick circle.
- Cut Scones: Slice the dough circle into 8 wedges using a sharp knife or pizza cutter, then arrange the wedges on the prepared baking sheet, spacing them slightly apart.
- Add Topping: Sprinkle the tops with coarse sugar if desired, adding a decorative and crunchy golden finish once baked.
- Bake Scones: Bake for 18-20 minutes until golden brown on top and a toothpick inserted into the center comes out clean, ensuring they are cooked through.
- Cool and Serve: Allow scones to cool slightly before serving so they set properly. Enjoy warm with butter or jam for the best flavor experience.
Notes
- Use cold butter to ensure flaky layers in the scones.
- If using frozen blueberries, do not thaw before folding to prevent excess moisture.
- For a dairy-free option, substitute heavy cream with coconut cream and use vegan butter.
- Do not overmix the dough to keep the scones light and tender.
- Coarse sugar topping is optional but enhances sweetness and adds a pleasant crunch.
