Lemon Blueberry Scones
User Reviews
4.5
Lemon Blueberry Scones
Description
The Lemon Blueberry Scones recipe uses ingredients like cold unsalted butter cut into the flour, which creates the flaky, crumbly texture typical of good scones. Lemon zest and vanilla are folded into a batter mixed with milk and eggs, adding a citrus aroma and richness. Fresh blueberries coated with a small amount of flour prevent them from sinking while baking, giving an even distribution through the scones.
The dough is formed into discs and folded multiple times for layering, then baked at a high temperature to develop a golden exterior. A lemon glaze made with powdered sugar, milk, vanilla, and freshly squeezed lemon juice is drizzled on top to complement the scones’ flavor with extra zest and sweetness.
These scones can be stored airtight at room temperature for a couple of days or refrigerated a bit longer. Individually wrapping them allows freezing for extended storage without losing texture or flavor, making this recipe practical for planning ahead or enjoying freshly baked treats at leisure.
Ingredients
Lemon Blueberry Scones
- 1 cup milk I used 2%
- 4 egg lightly beaten
- 2 teaspoon vanilla extract
- 2 tablespoon lemon from 1 lemon, zest
- ½ cup sugar
- 4 cups all-purpose flour
- 2 tablespoon baking powder
- 1 teaspoon salt
- 1½ cup butter unsalted, cold, cut into cubes
- 2 cups blueberries fresh
- 1 tablespoon all-purpose flour
- 1 egg beaten, white
Lemon glaze
- 3 cups powdered sugar
- 6 tablespoon milk
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice freshly squeezed
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
- Mix wet ingredients: In a medium size bowl, whisk together the milk, eggs, vanilla extract, lemon zest and sugar. Set aside.
- Mix dry ingredients: In a large mixing bowl, combine the flour with the baking powder and salt together.
- Cut the butter with the flour: Cut the butter into the dry ingredients until the size of large peas, using a pastry cutter. Stir in the wet ingredients, and mix until just combined.
- Fold in blueberries: Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough. The flour will prevent the blueberries from sinking to the bottom.
- Shape scones: Transfer the dough to a lightly floured surface. Cut the dough in 2 pieces. Gently roll out each piece of dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle. Cut the dough into wedges (if shaped into a disc), or squares (if shaped into a rectangle), or cut out with a biscuit cutter. Repeat with the other piece of dough. Transfer scones to a baking sheet and brush with egg white.
- Bake: Transfer the baking sheets to the oven and bake for 18 to 20 minutes, or until the scones are golden brown and do not fall apart when nudged. Immediately transfer from the baking sheets to cooling racks.
- Make lemon glaze: Meanwhile, in a medium bowl, mix together the powdered sugar, milk, 1 teaspoon vanilla, and lemon juice. Stir until the mixture is smooth and runny. If too thick add more milk; if too thin add more powdered sugar.
- Drizzle scones with glaze and serve: While scones are still warm, drizzle lemon glaze over each scone. Allow scones to stand for a few minutes until the glaze forms a crust, then serve and enjoy.
Notes
- Use very cold unsalted butter to ensure a crisp and crumbly scone texture; freezing and grating the butter can help with this.
- Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days.
- To freeze, wrap each scone well individually for up to 3 months.
- The nutritional information applies per scone with lemon glaze and varies depending on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 424kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 88mg | 29% |
| Sodium | 178mg | 7% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 107mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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