These lemon blueberry scones are a delightful treat that combines the zesty flavor of lemon with the burst of sweetness from blueberries. The scones have a tender and flaky texture that pairs perfectly with a tangy blueberry glaze. Enjoy these delicious scones for breakfast or as an afternoon snack with a cup of tea.
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup fresh blueberries
- 1 tablespoon lemon zest
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons blueberry juice
- 1 tablespoon lemon juice
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingertips to cut it into the flour until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a separate bowl, mix together the heavy cream and vanilla extract.
- Slowly pour the cream mixture into the flour mixture and stir until just combined. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together.
- Pat the dough into a 1-inch thick round shape and use a sharp knife to cut it into 8 wedges.
- Place the scones onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
- While the scones are cooling, prepare the blueberry glaze. In a small bowl, whisk together the powdered sugar, blueberry juice, and lemon juice until smooth.
- Drizzle the glaze over the cooled scones and allow it to set before serving.
- Serve the lemon blueberry scones with a hot cup of tea or coffee for a delightful treat.
Scones originated in Scotland and are a popular treat in British afternoon tea.
The combination of lemon and blueberries is a classic pairing that adds brightness and sweetness to baked goods.
Scones can be stored in an airtight container at room temperature for up to 3 days.
You can also freeze unbaked scones and bake them directly from frozen. Just add a few extra minutes to the baking time.