Description
Delight your mornings with these delectable Lemon Blueberry Scones. Bursting with fresh blueberries and zesty lemon flavor, these tender scones are perfect for breakfast or a delightful snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients:
- 1/2 cup cold unsalted butter (cut into small cubes)
- 3/4 cup fresh blueberries
- 2/3 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, mix dry ingredients. Cut in butter until crumbly. Gently fold in blueberries. In a separate bowl, whisk wet ingredients. Combine wet and dry ingredients.
- Shape and Bake: Turn dough onto a floured surface, pat into a circle, cut into wedges, and place on the baking sheet. Brush with cream. Bake for 18–22 minutes until golden.
- Glaze: Cool scones slightly and drizzle with lemon glaze if desired.
Notes
- Use frozen blueberries if fresh aren’t available—do not thaw before adding.
- For a tangier flavor, increase the lemon zest or use a lemon glaze.
- Scones are best enjoyed the day they’re made but can be stored in an airtight container for up to 2 days.
