Blueberry Lemon Scones
There's something wonderfully old-fashioned about scones. They belong to lazy weekend mornings with a pot of strong tea and nowhere to be. These blueberry lemon scones are the best version you'll ever make: tender, flaky, and studded with juicy berries that burst into pockets of sweet-tart flavor with every bite. Fresh lemon zest woven throughout the dough adds a bright, sunny quality that lifts the whole experience.
The secret to perfect scones is keeping everything cold. The butter is grated frozen directly into the flour, creating tiny pockets that steam in the oven and produce those beautiful, flaky layers. Heavy cream binds everything together without making the dough tough. Handle it as little as possible. Scones should be rustic, not perfect.
A simple lemon glaze drizzled over the top while they're still warm adds a touch of sweetness and a gorgeous finish. Serve them straight from the oven with clotted cream and jam, or enjoy them plain with your morning coffee. They're best the day they're made, but they'll disappear long before that becomes an issue.
Ingredients
- ● 2.5 cups all-purpose flour
- ● 1/3 cup granulated sugar
- ● 1 tbsp baking powder
- ● 1/2 tsp salt
- ● 1/2 cup unsalted butter
- ● 1 cup fresh blueberries
- ● 2 tbsp lemon zest
- ● 3/4 cup heavy cream
- ● 1 large egg
- ● 1 tsp vanilla extract
- ● 1 cup powdered sugar
- ● 2 tbsp lemon juice
Instructions
- 1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2Whisk together the flour, sugar, baking powder, salt, and lemon zest in a large bowl.
- 3Grate the frozen butter on a box grater directly into the flour mixture. Toss gently with a fork to coat the butter shreds in flour.
- 4In a separate bowl, whisk together the heavy cream, egg, and vanilla. Pour into the flour mixture and stir with a fork until just barely combined - the dough should look shaggy.
- 5Gently fold in the blueberries, being careful not to crush them. Turn the dough onto a lightly floured surface and pat into an 8-inch circle about 1 inch thick.
- 6Cut the circle into 8 wedges and transfer to the prepared baking sheet, spacing them 2 inches apart.
- 7Bake for 16-18 minutes until the tops are golden and a toothpick comes out clean. Cool on the pan for 5 minutes.
- 8Make the glaze: whisk powdered sugar and lemon juice until smooth. Drizzle over the warm scones and let it set for a few minutes before serving.
Nutrition Facts
| Calories | 320 |
|---|---|
| Protein | 5g |
| Carbohydrates | 45g |
| Fat | 14g |
