Description
These tender Blueberry Lemon Scones are a delightful breakfast or snack treat with a perfect balance of tangy lemon zest and sweet fresh blueberries. Light, fluffy, and flaky, they’re easy to make with simple ingredients and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1/2 cup (113g) cold unsalted butter, cubed
- Zest of 2 large lemons
- 1 cup (150g) fresh blueberries
- 3/4 cup (180ml) cold heavy cream
- 1 teaspoon vanilla extract (optional)
For Finishing
- 1 large egg (for egg wash)
- Extra sugar for sprinkling
Instructions
- Preheat and Pulse Dry Ingredients: Preheat your oven to 400°F (200°C). In a food processor, pulse together the flour, granulated sugar, baking powder, and fine sea salt. This ensures even distribution of the leavening agents and sugar in the flour.
- Add Butter to Form Coarse Crumbs: Add the cold, cubed unsalted butter to the food processor and pulse until the mixture resembles pea-sized pieces. This process creates a flaky texture in the scones by coating the flour with bits of butter.
- Combine Wet Ingredients and Form Dough: Transfer the crumbly mixture to a large bowl. Stir in the cold heavy cream, vanilla extract if using, and lemon zest gently until a shaggy dough forms. Then carefully fold in the fresh blueberries so they are evenly distributed but not crushed.
- Shape and Cut Dough: Turn the dough out onto a lightly floured surface. Press it into an 8-inch round disk about 1 inch thick. Using a sharp knife, cut the disk into 8 equal wedges, prepping them for baking.
- Prepare for Baking: Place the scone wedges on a baking sheet lined with parchment paper. Lightly brush each wedge with the beaten egg wash to help create a golden, shiny crust. Sprinkle extra sugar on top for a slight crunch and sweetness.
- Bake Until Golden: Bake the scones in the preheated oven for 18 to 22 minutes or until they are beautifully golden brown and cooked through.
- Cool and Serve: Allow the scones to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack. Serve warm for best taste and texture.
Notes
- Use cold butter and cream to ensure flaky scones.
- Gently folding in blueberries prevents them from breaking and coloring the dough too much.
- Optionally add vanilla extract for extra flavor depth.
- If you prefer, substitute lemon zest with orange zest for a different citrus note.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat in a warm oven briefly for a freshly baked taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: blueberry scones, lemon scones, breakfast pastries, baked scones, easy scone recipe
