For a fruity twist, these Lemon Blueberry Scones are bursting with fresh blueberries and a hint of lemon zest, making them a refreshing treat.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 2/3 cup (160ml) heavy cream, cold (plus more for brushing)
- 1 large egg
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Work the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, lemon zest, and vanilla extract. Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Add the Blueberries: Gently fold the blueberries into the dough, being careful not to overmix.
- Shape and Cut: Turn the dough out onto a floured surface and gently shape it into a 3/4-inch thick circle. Cut the circle into 8 wedges and place them on the prepared baking sheet.
- Brush with Cream: Lightly brush the tops of the scones with heavy cream.
- Bake: Bake for 15-18 minutes, until the scones are golden brown. Allow them to cool slightly before serving.
- Drizzle with Lemon Glaze (Optional): Mix 1/2 cup (60g) powdered sugar with 1 tablespoon lemon juice. Drizzle over the warm scones.