Lemon Blueberry Scones Recipe: Bright and Tender
Classic Lemon Blueberry Scones with tender, tangy-sweet flavor.
Ingredients
- Lemon Blueberry Scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 tbsp lemon zest
- ½ cup unsalted butter cold
- ½ cup heavy cream cold
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp fresh lemon juice
- Optional: Powdered sugar lemon zest
- Suggested Pairings: Coffee jam
Instructions
- Preheat oven to 400°F; line baking sheet with parchment.
- Whisk flour, sugar, baking powder, salt, and lemon zest.
- Cut in cold butter until crumbly.
- Mix cream, egg, and vanilla; stir into dry ingredients with blueberries.
- Pat dough into an 8-inch round; cut into 8 wedges.
- Bake 18–22 min until golden.
- Whisk powdered sugar and lemon juice for the glaze; taste and adjust.
- Drizzle glaze; serve on a white ceramic platter with powdered sugar, coffee, and jam.
Notes
- Keep ingredients cold for a flaky texture.
- Store at room temperature for 2 days or freeze for 2 months.
- Try a gluten-free or vegan variation.
- Pair with tea.