Blueberry Lemon Scones
Brighten up your mornings with these irresistibly tender Blueberry Lemon Scones! Bursting with juicy blueberries and zesty lemon zest, each bite offers the perfect balance of sweet and tangy flavors. These golden, flaky treats are made with cold butter for that signature crumbly texture, while a hint of vanilla and a sprinkle of coarse sugar add a touch of comforting sweetness. Easy to prepare in under 20 minutes and baked to perfection in just 18, these scones are ideal for breakfast, brunch, or a delightful tea-time snack. Serve them warm with a dollop of clotted cream or a drizzle of honey, and watch them disappear! Perfect for seasonal gatherings or a simple weekend indulgence, this recipe is a must-try for anyone who loves classic scones with a fruity twist.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.3333333333333333 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 cup Fresh blueberries
- 1 tablespoon Lemon zest
- 0.5 cup Heavy cream
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the blueberries and lemon zest, ensuring the blueberries are evenly distributed without crushing them.
In a small bowl, whisk together the heavy cream, large egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula until the dough just comes together. Do not overmix.
Turn the dough out onto a floured surface and gently pat it into a 1-inch-thick circle.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Place the scones on the prepared baking sheet, leaving a bit of space between each one.
If desired, brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar for added crunch.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown around the edges and a toothpick inserted in the center comes out clean.
Allow the scones to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 108.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 110 mg | 8% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
