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Lemon Blueberry Scones

Lemon Blueberry Scones
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These Lemon Blueberry Scones offer a perfect balance of fresh tartness from zesty lemon and sweet bursts from juicy blueberries. Soft, fluffy, and tender with a golden crust, this easy-to-make recipe uses simple pantry staples to deliver a bright, flavorful treat ideal for breakfast, brunch, or afternoon tea.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1/4 cup Granulated Sugar
  • 1/2 teaspoon Salt

Fat

  • 1/2 cup Cold Unsalted Butter (cubed)

Flavorings and Add-ins

  • Zest of 1 fresh Lemon
  • 1 cup Fresh Blueberries
  • 1 teaspoon Vanilla Extract

Wet Ingredients

  • 3/4 cup Heavy Cream or Buttermilk
  • 2 tablespoons Fresh Lemon Juice

Optional for Glaze

  • 1 Egg (beaten for egg wash)

Instructions

  1. Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined, ensuring even distribution of leavening agents for a perfect rise.
  2. Cut in Butter: Chill and cube the cold unsalted butter. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized bits to create a flaky texture.
  3. Add Lemon and Blueberries: Gently fold in the fresh lemon zest and blueberries, taking care not to crush the berries to keep their juices intact and maintain a light dough.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream (or buttermilk), fresh lemon juice, and vanilla extract. Pour this into the dry ingredients and gently stir just until combined, avoiding overmixing to keep the scones tender.
  5. Shape and Cut: Turn the dough onto a floured surface and gently pat into a round disk about 1-inch thick. Using a sharp knife or dough cutter, cut the disk into 8 equal wedges for perfectly sized scones.
  6. Bake: Place scones onto a parchment-lined baking sheet. Optional: brush the tops with beaten egg for a shiny golden finish. Bake at 400°F (200°C) for 15-18 minutes until the tops are golden and a toothpick inserted comes out clean.

Notes

  • Keep ingredients cold to create flaky layers by preventing butter from fully blending into the flour.
  • Fold batter gently to avoid developing gluten, which can make scones tough.
  • Use fresh blueberries for juicier bursts and better texture than frozen berries.
  • Remove scones once golden to maintain moistness and tenderness.
  • Using fresh lemon zest instead of extract enhances bright citrus flavor noticeably.

Nutrition

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Find it online: https://lillysplate.com/lemon-blueberry-scones/