Lemon Blueberry Scones

Brighten up your morning with these tangy and sweet Lemon Blueberry Scones, fresh from the oven! The perfect blend of citrusy lemon and juicy blueberries creates a delightful flavor combination that’s sure to become a breakfast favorite.

Ready Time

1 hrs 15 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup cold unsalted butter, 3/4 cup heavy cream, 1 large egg, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon grated lemon zest, 1 teaspoon vanilla extract, 1 cup fresh or frozen blueberries, confectioners’ sugar for dusting

Instructions

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, lemon juice, lemon zest, and vanilla extract.

Pour the cream mixture over the flour mixture and stir until the dough comes together in a shaggy mass.

Gently fold in the blueberries.

Don’t overmix! You want to keep those berries intact.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Pat it into an 8-inch circle that’s about 1 1/2 inches thick.

Use a biscuit cutter or the rim of a glass to cut out scones.

You should be able to get about 8 of them.

Gather the scraps, re-form the dough, and cut out a few more.

Place the scones on the prepared baking sheet, leaving about 1 inch of space between each one.

Brush the tops with a little extra heavy cream and sprinkle with granulated sugar.

Bake the scones for 18-20 minutes, or until they’re golden brown.

Remove them from the oven and let them cool on a wire rack for 5-10 minutes.

Dust the scones with confectioners’ sugar and serve warm.

Notes

Make sure to use cold ingredients, especially the butter, as it helps the dough to come together and creates a flaky texture. Don’t overmix the dough, as it can lead to tough scones.

Stop mixing once the ingredients just come together in a shaggy mass.

If using frozen blueberries, make sure to thaw them first and pat them dry with a paper towel to remove excess moisture. For a more vibrant lemon flavor, use a high-quality, fresh lemon for the juice and zest.

If you don’t have a biscuit cutter, don’t worry! The rim of a glass or even a knife will work just fine to cut out the scones.

These scones are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days. Simply reheat them in the oven or microwave before serving.

Be gentle when handling the dough, as scones can be delicate.

This will help them retain their texture and structure.