Description
Tender, buttery lemon blueberry scones bursting with fresh berries. An easy summer baking recipe perfect for breakfast or brunch.
Ingredients
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the flour mixture. Cut it in using a pastry blender or your fingers until it resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients. Gently mix until a dough forms. Carefully fold in the blueberries.
- Turn the dough onto a lightly floured surface. Shape it into a circle about 1 inch thick. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet. Brush the tops with the remaining tablespoon of heavy cream.
- Bake for 18 to 22 minutes until the tops are lightly golden and the centers are set.
- While the scones cool slightly, whisk together powdered sugar and lemon juice to make the glaze.
- Drizzle the glaze over the warm scones. Allow it to set before serving.
Notes
- For best texture, keep the butter very cold and handle the dough as little as possible.
- Store scones in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American