Blueberry Lemon Scones
Why You'll Love These Blueberry LeMON Scones
Tender and buttery: These scones are crumbly in the best way, with a tender, buttery center.
Bright and fresh: Fresh lemon zest and juice balance the sweetness and pair beautifully with freshly picked blueberries.
Not too sweet: Just enough sugar to make them feel like a treat without overpowering the lemon and blueberries.
Not dry: Cold butter, cream, and a light hand with the dough keep these scones tender and moist.
Anytime treat: They're just as good with breakfast or afternoon tea as they are warm from the oven for dessert.
Simple to make: A few basic ingredients and a stand mixer are all you need to make a batch at home.
I used to think I didn't like scones. They always seemed dry and crumbly—in the bad way. Then I read a few too many British novels, watched a few too many episodes of The Great British Bake Off, and suddenly had a very strong desire to make blueberry lemon scones. One batch changed my mind. Now I'm a little obsessed and make these homemade scones all the time—for breakfast, with tea, and yes, even dessert.
Ingredients
2 cups (250g) all-purpose flour, plus more for the work surface
½ cup (67g) granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
Zest of 1 large lemon
½ cup (113g) unsalted butter, frozen
⅓ cup (80ml) heavy whipping cream, plus more for brushing
Juice of 1 large lemon
2 teaspoons vanilla extract
1 large egg
1 heaping cup (140g) fresh blueberries
Instructions
Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
Mix the dry ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, salt, and lemon zest.
Add the butter: Grate the frozen butter using the large holes of a box grater and add it to the flour mixture. Using the paddle attachment, mix on low speed just until the butter is incorporated and you have pea-sized pieces. Be careful not to overmix.
Add the wet ingredients: In a separate bowl, whisk together the heavy cream, lemon juice, vanilla, and egg. Pour into the flour mixture and gently mix on low until the dough just comes together.
Add the blueberries: Gently fold in the blueberries, being careful not to overmix the dough.
Shape: Turn the dough onto a lightly floured surface and gently form it into a round about 1-inch thick. Cut into 8 wedges and transfer to the prepared baking sheet.
Bake: Brush the tops lightly with heavy cream. Bake for 18–22 minutes, or until the edges are lightly golden and the centers are baked through.
Cool and serve: Let the scones cool for a few minutes before serving.
