Fluffy Blueberry Lemon Scones (Printer-Friendly)
Tender scones with fresh blueberries and zesty lemon, golden crust and soft inside, perfect for any occasion.
# What You’ll Need:
→ Dry Ingredients
01 -
2 3/4 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon fine sea salt
05 -
1 tablespoon finely grated lemon zest
→ Butter
06 -
1/2 cup (1 stick) unsalted butter, cold and cubed
→ Wet Ingredients
07 -
1/2 cup heavy cream
08 -
1 large egg, room temperature
09 -
1 teaspoon pure vanilla extract
→ Fruit
10 -
1 cup fresh or frozen blueberries
→ Glaze
11 -
1/2 cup powdered sugar, sifted
12 -
1 tablespoon fresh lemon juice
13 -
Additional heavy cream for brushing, about 1 tablespoon
# Steps to Follow:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until evenly mixed.
03 -
Add the cold cubed butter to the flour mixture and use a pastry cutter or fingertips to incorporate until coarse crumbs resembling small peas form. This creates flakiness in the scones.
04 -
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and uniform.
05 -
Pour the wet ingredients over the dry mixture and gently stir until just combined. The dough should be shaggy and slightly lumpy; avoid overmixing to maintain tenderness.
06 -
Sprinkle the blueberries evenly over the dough and fold them in gently to keep the berries whole and the dough light.
07 -
Transfer the dough to a lightly floured surface and pat it into a 7-inch diameter disc approximately 1 inch thick. Work quickly to keep the butter cold.
08 -
Slice the disc into eight equal wedges and place each wedge onto the prepared baking sheet, leaving space between them for even baking.
09 -
Brush the tops lightly with extra heavy cream to promote a golden crust. Bake in the preheated oven for 16 to 18 minutes until tops are warm golden and edges firm.
10 -
Allow the scones to cool on a wire rack for about 10 minutes. Whisk together powdered sugar and fresh lemon juice, then drizzle the glaze over the scones while slightly warm.
# Helpful Hints:
01 -
Ensure butter and cream are cold before starting to achieve a tender, flaky texture.
02 -
Avoid overmixing the dough to keep scones light and fluffy.
03 -
Frozen blueberries can be used directly without thawing to prevent excess moisture.