Indulge in the flaky and buttery goodness of these homemade blueberry scones. Made with fresh blueberries and a hint of lemon zest, these scones are the perfect treat for breakfast or brunch. They are quick and easy to make, and the recipe can be customized to add your favorite toppings or flavors. Enjoy them warm with a cup of coffee or tea for a delightful start to your day.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup fresh blueberries
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon milk
- 1 tablespoon turbinado sugar (optional, for sprinkling)
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix well.
- Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
- Gently fold in the blueberries, being careful not to crush them.
- In a separate bowl, whisk together the buttermilk, vanilla extract, and lemon zest.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until the dough comes together. Do not overmix.
- Transfer the dough onto a lightly floured surface. Shape it into a 1-inch thick circle.
- Using a sharp knife, cut the circle into 8 wedges. Place the wedges onto the prepared baking sheet, leaving an inch of space between each scone.
- Brush each scone with milk and sprinkle with turbinado sugar for added sweetness, if desired.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown.
- Remove from the oven and let them cool on a wire rack.
- Serve warm or at room temperature. Enjoy!
