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Lemon Blueberry Scones for a Delicious Summer Treat

LEMON BLUEBERRY SCONES centered hero view, clean and uncluttered
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These lemon blueberry scones are tender and flaky with bursts of fresh blueberries and a bright lemon glaze. Perfect for easy blueberry lemon scones anytime, they make a delightful option for breakfast or brunch with fluffy texture.

Ingredients

Scale
  • ½ cup (100 g) granulated sugar
  • 2 lemons zested
  • 2 cups (240 g) all purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 8 tbsp (113 g) unsalted butter frozen or very cold
  • 1 large egg (US) lightly beaten
  • ½ cup (118 ml) cold heavy cream
  • 2 tablespoon lemon juice
  • 2 tsp (10 ml) vanilla extract
  • 1¼ cups (210 g) fresh or frozen blueberries
  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp (30 – 45 ml) lemon juice

Instructions

  1. Mix the granulated sugar and lemon zest in a large bowl by rubbing them together until the texture is like coarse sand.
  2. Blend the flour, baking powder, and salt into the lemon sugar. Grate the frozen butter onto the mixture in small batches, tossing to coat in flour each time.
  3. Use a pastry cutter or fingers to combine the butter and flour until the mix looks like coarse sand with some larger bits.
  4. In a different bowl, whisk together the beaten egg, heavy cream, lemon juice, and vanilla extract until smooth.
  5. Create a well in the dry ingredients and add half the wet mixture, gently folding it in. Add the rest of the wet mix and lightly combine until the dough just comes together, then fold in the blueberries.
  6. Transfer the dough to a floured surface and shape into a round disk about 8 inch in diameter by gently pressing and folding multiple times.
  7. Chill the dough disk on a parchment lined tray or plate in the freezer for 30 to 40 minutes while preheating the oven to 400 F (204 C).
  8. Slice the chilled dough into 6 to 8 wedges and place them spaced about 2 inch apart on a lined baking sheet. Brush the tops with heavy cream.
  9. Bake the scones in the preheated oven for 18 to 22 minutes until golden brown and fragrant. Let cool on the pan for 3 to 4 minutes then move to a rack.
  10. Prepare the lemon glaze by mixing powdered sugar and lemon juice to your preferred thickness. Drizzle over the cooled scones before serving.

Notes

  • Store baked lemon blueberry scones in an airtight container at room temperature for 1 day
  • Transfer the scones to the fridge for up to another 3 days
  • If using frozen blueberries, do not thaw them before mixing into the scone dough

Nutrition

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