Description
These Lemon Blueberry Scones are a delightful treat combining zesty lemon flavor with juicy frozen blueberries for a perfect balance of sweet and tart. Crispy on the edges and soft inside, they feature a light lemon glaze that adds a refreshing finish. Perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups (250 g) all purpose flour (plus more for dusting work surface)
- 3 Tablespoons granulated sugar (plus more for sprinkling on top)
- 1 Tablespoon lemon zest
- 1 Tablespoon baking powder
- ½ teaspoon salt
Butter
- 4 Tablespoons frozen unsalted butter (grated)
Wet Ingredients
- ⅔ to ¾ cup (160 to 180 ml) cold heavy cream
- 1 large egg
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Fruit
- ¾ cup frozen blueberries (keep in freezer until ready to use)
Glaze
- 1 cup (120 g) confectioners’ sugar
- 1-2 Tablespoons fresh lemon juice
Instructions
- Line baking sheet: Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Whisk dry ingredients: In a large bowl, whisk together the flour, granulated sugar, lemon zest, baking powder, and salt thoroughly for even distribution.
- Add butter to dry ingredients: Grate frozen butter using a box grater or cut into small 1/4-inch pieces. Add the grated butter to the flour mixture and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Mix wet ingredients: In a measuring cup, combine the cold heavy cream, egg, fresh lemon juice, and vanilla extract. Whisk until well blended.
- Combine wet and dry ingredients: Pour the wet mixture over the flour-butter mixture. Stir gently with a wooden spoon or silicone spatula until large dough crumbles form, avoiding over mixing. Toss frozen blueberries with a couple tablespoons of flour to prevent sinking and fold them into the dough. The dough may become slightly purple from the berries, which will fade when baked.
- Shape and cut dough: Using your hands, form the dough into a loose ball. If the dough is too dry, add a tablespoon more cream; if too wet, add 1-2 tablespoons additional flour. Transfer the dough to a floured work surface and press it into an 8-inch diameter disc. Use a 3-inch round biscuit cutter to cut out scones, rewinding and reshaping the leftover dough until all is used.
- Chill scones: Place the cut scones on the prepared baking sheet. Brush the tops with cream and sprinkle with extra granulated sugar if desired. Chill the scones in the refrigerator for about 15 minutes while preheating the oven.
- Bake scones: Preheat the oven to 400°F (204°C). Once heated and the oven beeps, wait an additional 5 minutes to ensure the temperature is stable. Remove scones from the refrigerator and bake for 20-22 minutes or until the edges turn golden brown. Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack.
- Make glaze: In a small bowl, whisk together confectioners’ sugar and fresh lemon juice until smooth. Drizzle this glaze over the warm scones before serving.
Notes
- Using frozen butter grated helps create flakier scones by keeping the butter cold until baking.
- Toss frozen blueberries in flour to prevent them from sinking to the bottom while baking.
- Do not over mix the dough to keep scones tender and flaky.
- If dough is too sticky to handle, lightly flour your hands and work surface.
- For extra sparkle and sweetness, sprinkle a bit of granulated sugar on the scones before chilling and baking.
