Lemon Blueberry Scones
A bright and buttery pastry bursting with fresh blueberries and zesty lemon, finished with a sweet citrus glaze. These scones are flaky, tender, and perfect for brunch.
Ingredients
Scale
- 2 cups All Purpose Flour
- 0.5 cups Granulated Sugar
- 1 tablespoon Baking Powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted Butter, cold and cubed
- 1 cup Fresh Blueberries
- 0.75 cups Heavy Cream
- 1 large Egg
- 1 tablespoon Lemon Zest
- 2 tablespoons Lemon Juice (for glaze)
- 1 cup Powdered Sugar (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a separate small bowl, whisk together the heavy cream and egg.
- Pour the liquid mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently pat into an 8 inch circle.
- Cut the circle into 8 equal wedges and place them on the prepared baking sheet.
- Bake for 18 to 20 minutes until golden brown.
- Whisk together lemon juice and powdered sugar, then drizzle over slightly cooled scones.
Notes
- Keep butter as cold as possible for the flakiest results.
- Do not overwork the dough; handle it just enough to hold its shape.
- Freeze unbaked scones for 15 minutes before baking to help them keep their shape.
Find it online: https://dishmio.com/lemon-blueberry-scones/