Lemon Blueberry Scones Recipe
User Reviews
5
Lemon Blueberry Scones Recipe
Description
The recipe starts by combining flour, sugar, baking powder, and salt, then cutting in cold butter until the mixture resembles coarse meal with pea-sized butter pieces. Lemon zest and juice add citrus brightness to the dough, while heavy cream brings moisture and richness necessary for a tender crumb. Blueberries tossed in flour are gently folded in to keep them from sinking during baking.
After forming the dough into a round disc and cutting into wedges, the scones are brushed with melted butter and sprinkled with sugar for a crisp, sweet finish. Baking at 400°F yields scones with a golden exterior and soft, flaky interior where bursts of blueberry offer fruitiness and moistness balanced by the lemon's fresh flavor.
These scones are suitable for breakfast or tea time, pairing well with butter, jam, or a light glaze. They retain freshness for a day or two if stored properly.
Ingredients
- 2 cups all-purpose flour
- 1/2 /2 cup sugar + more for topping
- 3 teaspoons baking powder
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 cup butter cold, plus more for topping
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 3/4 - 1 /4 - 1 cup heavy cream
- 1 cup blueberries tossed in 1 tablespoon flour, fresh
Optional Glaze:
- 1 cup confectioners' sugar
- 1 - 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
- Make dough. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Add zest and juice of the lemon. Stir in 3/4 cup of heavy cream. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until it just holds together. Fold blueberries into the dough.
- Cut dough. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 tablespoons butter and brush on top of dough. Sprinkle with additional sugar for topping.
- Bake and serve. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven and serve warm. You can also drizzle a warm glaze on top of the scones, if you'd like. Just whisk all of the glaze ingredients together in a medium sized bowl and then drizzle on top of each scone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 253mg | 11% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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