Fluffy Blueberry Lemon Scones (Printer-Friendly Version)
Tender scones with lemon zest and blueberries, featuring a golden crust and soft interior, perfect for breakfast or snacks.
# Ingredients Needed:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon fine salt
05 -
1 tablespoon finely grated lemon zest
→ Fat
06 -
1/2 cup unsalted butter, cold and cubed
→ Wet Ingredients
07 -
1/2 cup heavy cream, plus extra for brushing
08 -
1 large egg, room temperature
09 -
1 teaspoon pure vanilla extract
→ Fruit
10 -
3/4 cup fresh or frozen blueberries
→ Glaze
11 -
1/2 cup powdered sugar, sifted
12 -
1 tablespoon fresh lemon juice
# Step-by-Step Directions:
01 -
Preheat oven to 400°F and line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest until evenly blended.
03 -
Add cold cubed butter to the dry mixture and use a pastry cutter or fingertips to work it in until coarse crumbs resembling small peas form.
04 -
In a separate bowl, whisk heavy cream, egg, and vanilla extract until smooth and uniform.
05 -
Pour wet ingredients into dry and gently stir just until combined to create a shaggy dough; avoid overmixing.
06 -
Fold in blueberries gently to keep them whole and maintain light dough texture.
07 -
Turn dough onto a lightly floured surface and pat into a 7-inch diameter disc about 1 inch thick, working quickly to keep butter cold.
08 -
Slice disc into 8 even wedges and place on prepared baking sheet, spacing evenly.
09 -
Lightly brush tops with heavy cream. Bake 16 to 18 minutes until tops are golden and edges are set.
10 -
Cool scones on a wire rack for 10 minutes. Whisk powdered sugar with lemon juice and drizzle over warm scones.
# Helpful Hints:
01 -
Use cold butter and cream to ensure flaky, tender layers. Do not overmix dough to avoid dense texture.
02 -
Frozen blueberries can be used directly without thawing to prevent excess moisture.