Lemon blueberry scones
Lemon Blueberry scones are a delicious baked treat that combines buttery richness with bursts of juicy blueberries and the tartness of fresh lemons. They have a crumbly yet tender texture, making them perfect for breakfast or afternoon tea. The scones are made with a mixture of flour, sugar, baking powder, and salt, with cold butter cut in for flakiness. Blueberries are folded in before shaping and baking until golden brown. Enjoy warm or room temperature with coffee or tea – each bite is heavenly!
Equipment
- 1 medium size mixing bowl
- 1 pastry cutter
- 1 Whisk
- 1 measuring cups and spoons
- 1 baking sheet
- 1 pastry brush
Ingredients
- 2 cups all purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup cold unsalted butter cubed
- 1 cup fresh blueberries can use frozen
- 1 lemon zested
- ¼ cup fresh lemon juice
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg for brushing on scones
- coarse sugar for topping optional
Instructions
- 1. Sift the dry ingredients together into a mixing bowl.
- 2. Cut in the cold butter, using a pastry blender or your fingers. Combine until the fat reaches the size of peas.
- 3. Combine the liquid ingredients.
- 4. Add the wet ingredients to the dry ingredients.
- 5. Knead the dough lightly while pressing it out and fold the dough in half. Rotate the dough at 90 degrees between folds.
- 6. Repeat the folds 2 or 3 times. The dough should be soft and not sticky.
- 7. Shape the dough into a round patty and flatten to an inch thick.
- 8. Cut the dough into 8 wedges and seperate onto a baking pan.
- 9. Place onto a parchment paper lined sheet pan and brush the tops with an egg wash.
- 10. Top with course sugar.
- 11. Bake at 400 degrees for 15-20 minutes until light golden brown.
Notes
- Chill the dough after mixing if it is too soft to shape.
