Blueberry Lemon Scones

Delight your taste buds with these zesty blueberry lemon scones, perfect for breakfast or an elegant afternoon treat. This easy recipe combines fresh blueberries and vibrant lemon zest for a sweet-tart flavor that’s simply irresistible. With a flaky exterior and tender crumb, these scones can be enjoyed plain or with clotted cream and a lemon glaze. Dive into the world of scone baking and impress your family and friends with this classic recipe that’s sure to become a favorite!

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup fresh blueberries (or frozen, thawed)

Zest of 1 lemon

1/4 cup heavy cream

1/4 cup plain yogurt (or sour cream)

1 large egg

1 teaspoon vanilla extract

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

Zest of 1 lemon

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures an even distribution of the leavening agents.

Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for creating flaky layers in your scones.

Incorporate Blueberries and Lemon Zest: Carefully fold in the fresh blueberries and lemon zest. Take your time to prevent smashing the blueberries, which will help maintain their juicy integrity.

Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, plain yogurt, egg, and vanilla extract until everything is well combined and creamy.

Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula until everything is just combined. Be cautious not to over-mix! The dough should feel slightly sticky but come together cohesively.

Shape the Dough: Transfer the dough onto a lightly floured surface. Knead it gently just a couple of times to form a cohesive ball. Pat the dough down into a circle, about 1-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 wedges, like slicing a pizza. Place the scones on the prepared baking sheet, leaving some space between each.

Bake: Bake the scones in your preheated oven for 15-20 minutes, or until they are beautifully golden brown on top and a toothpick inserted into the center comes out clean.

Prepare the Glaze: While the scones are baking, whisk together the powdered sugar, lemon juice, and additional lemon zest in a small bowl until the mixture is smooth and glossy. If the glaze is too thick, add a little more lemon juice; if it’s too thin, incorporate a bit more powdered sugar.

Cool and Glaze: Allow the scones to cool on the baking sheet for about 5 minutes after removing them from the oven. Then, transfer them to a wire rack. While they are still warm, generously drizzle the lemon glaze over each scone, allowing it to soak in slightly.

Serve: Enjoy these delightful blueberry lemon scones warm or at room temperature. They make a perfect pairing with a cup of tea or coffee!

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

- Presentation Tips: Arrange the glazed scones on a beautiful platter. Consider garnishing with a few fresh blueberries and a sprinkle of lemon zest for an elegant touch.