Easy Lemon Blueberry Scones
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5.0
90 reviews
Excellent
Easy Lemon Blueberry Scones
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Our Lemon Blueberry Scones recipe is a delightful blend of zesty lemon and juicy blueberries, making them perfect for a morning treat or a delightful brunch.
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Ingredients
- 500 g (4 cups) all-purpose flour, spooned and leveled off with a knife
- 1 cup granulated sugar
- 2 tablespoons non-aluminum baking powder, leveled off with a knife
- 1 teaspoon kosher salt
- Zest from 1 large lemon
- 226 g (2 sticks) cold unsalted butter , cut into very small pieces
- 4 large eggs , straight from the fridge
- ¾ cup plus 2 tablespoons cold heavy cream , plus for brushing
- 300 g (about 2 cups) fresh blueberries
- 2 tablespoons pure vanilla extract
- Additional heavy cream for brushing the tops
- turbinado sugar , for sprinkling
For the Lemon Glaze
- 130 g (1 cup) powdered sugar
- 14 g (1 teaspoon) unsalted butter , melted
- ½ teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- Zest from 1 lemon
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Instructions
For the Lemon Blueberry Scones:
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Alternatively, you can use your fingers to rub the cold butter into the dry ingredients until you achieve coarse crumbs with pea-sized clumps of butter within.
- Toss in the blueberries until evenly distributed; take care to handle the blueberries gently, as mashing or bruising them can cause their vibrant color to bleed into the dough. In a separate bowl, whisk together the cold heavy cream, vanilla, zest, and eggs until combined. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. It may be a bit crumbly, but that's perfectly fine. Be careful not to overwork the dough, as this can result in tough scones.
- Dump the dough out onto a very well-floured surface. Sprinkle a little more flour over the dough to prevent sticking. Flour your hands and knead gently into a ball. Press the dough into a circle approximately 1 inch thick, adding a little flour as needed to prevent sticking to the working surface.
- Cut the circle of scone dough into 12 tringle-shaped pieces using a bench scraper or a long sharp knife. Carefully wiggle the slices to loosen them from the surface, making it easier to lift them. Using a bench scraper or your hands, gently lift each slice and place them onto the prepared baking sheets, leaving some space between each scone. Chill the scones in the freezer for 20 to 25 minutes before baking.
- Preheat the oven to 400ºF. Once chilled, lightly brush the tops of the scones with cream and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned and the insides are fully baked. Remove the Lemon Blueberry scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
For the Lemon Glaze:
- In a medium-sized bowl, combine the melted butter, powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix until smooth and well combined. If the glaze seems too thick, add a bit more lemon juice, about ½ teaspoon at a time, until you achieve the desired consistency.
- Alternatively, if the glaze is too thin, you can add a bit more powdered sugar, 1 tablespoon at a time, until it thickens. Once you've reached the desired consistency, your lemon glaze is ready to use. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Equipments used:
Notes
- How to Store & Reheat
- To store your Lemon Blueberry Scones, allow them to cool completely to room temperature. Once cooled, place them in an airtight container or sealable bag. They can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Lemon Blueberry Scones can be enjoyed at room temperature or straight from the fridge, but if you prefer to warm them before serving, follow these methods for reheating:
- To reheat the scones, there are a few methods you can choose from:
- Remember that reheating can affect the texture slightly, so it's best to enjoy the scones fresh if possible.
- Make Ahead
- Lemon Blueberry Scones can be made a day ahead—store in the refrigerator for up to 5 days. Reheat in a warm oven for 5-8 minutes.
- Unbaked Lemon Blueberry Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- How to Freeze
- Lemon Blueberry Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- To freeze Lemon Blueberry scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
- Oven: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and bake for about 5-10 minutes until warmed through.
- Toaster Oven: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- Microwave: Place a scone on a microwave-safe plate and heat on medium power for about 10 seconds until warmed. Be careful not to overheat, as the scones can become dry.
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User Reviews
Overall Rating
5.0
90 reviews
Excellent
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