Easy Lemon Blueberry Scones
User Reviews
5
Easy Lemon Blueberry Scones
Description
Easy Lemon Blueberry Scones are made by combining all-purpose flour, sugar, baking powder, salt, and lemon zest, then cutting in cold, unsalted butter until the mixture resembles coarse crumbs with small chunks of butter remaining. Fresh blueberries are gently folded in to avoid releasing their juice prematurely. A wet mix of chilled heavy cream, eggs, vanilla, and lemon zest is added to bring the dough together, which may remain slightly crumbly to ensure lightness.
The dough is shaped and baked to yield scones with a golden crust and tender interior dotted with bursts of juicy blueberries. A lemon glaze made from powdered sugar, butter, vanilla, lemon juice, and zest is drizzled on top to enhance the citrus notes and sweetness.
The recipe provides detailed storage and reheating instructions, including how to keep scones fresh at room temperature or refrigerated, reheating methods via oven, toaster oven, or microwave, and freezing tips both before and after baking. This guidance helps preserve the texture and flavor, allowing flexibility in making and serving the scones over several days or as a make-ahead treat.
Ingredients
- 500 g all-purpose flour 4 cups, spooned and leveled off with a knife
- 1 cup granulated sugar
- 2 tablespoons baking powder non-aluminum, leveled off with a knife
- 1 teaspoon kosher salt
- lemon zest from 1 large lemon
- 226 g butter cut into very small pieces, 2 sticks, cold, unsalted
- 4 egg straight from the fridge, large
- ¾ cup plus 2 tablespoons heavy cream plus for brushing, cold
- 300 g blueberries about 2 cups, fresh
- 2 tablespoons vanilla extract pure
- heavy cream additional, for brushing the tops
- turbinado sugar , for sprinkling
For the Lemon Glaze
- 130 g powdered sugar
- 14 g unsalted butter melted
- ½ teaspoon vanilla extract pure
- 2 tablespoons lemon juice freshly squeezed
- lemon zest from 1
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.
Notes
- Store scones in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Reheat scones in a preheated oven at 350°F for 5-10 minutes, or lightly toast slices in a toaster oven to refresh their texture.
- You can freeze unbaked scones on a baking sheet before transferring to a sealed bag; bake directly from frozen by adding 1-2 minutes to baking time.
- Baked scones freeze well for up to 3 months; thaw at room temperature before warming if preferred.
- Make ahead by refrigerating dough overnight and baking fresh the next day.
User Reviews
Overall Rating
5
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