Description
Light and airy blueberry scones with a refreshing hint of lemon, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup fresh blueberries
- Zest of 1 lemon
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Extra cream for brushing
- Coarse sugar for sprinkling
Instructions
- Preheat your 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.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a separate bowl, whisk together the cream, egg, and vanilla.
- Add the wet ingredients to the dry mixture and stir gently just until combined — do not overmix.
- Turn the dough out onto a floured surface and pat it into an 8-inch circle about 1-inch thick.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with cream and sprinkle with coarse sugar.
- Bake for 18–22 minutes, or until golden brown and cooked through.
- Cool slightly before serving warm or at room temperature.
Notes
Make sure your butter is very cold. Do not overmix the dough; it should be slightly lumpy. Feel free to experiment with different flavors.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry scones, bakery style scones, lemon scones, breakfast, snack