Lemon Blueberry Scones Recipe for Irresistible Mornings
Try this lemon blueberry scones recipe for a delightful treat bursting with flavor and simplicity, perfect for any morning.
Equipment
- Oven
- Baking sheet
- Mixing bowl
- - Grater
- Whisk
- Parchment paper
- refrigerator
Ingredients
For the Scone Dough
- 2 cups All-Purpose Flour
- 1/4 cup Cane Sugar
- 2 tbsp Baking Powder
- 1/2 tsp Sea Salt
- 1/2 cup Unsalted Butter (Frozen)
- 1 cup Blueberries Fresh or drained frozen
- 1/2 cup Cold Buttermilk
- 1 large Egg
- 1 tsp Vanilla Extract Optional
- 1 tbsp Grated Lemon Zest Do not skip
- 1 tbsp Coarse Sugar Optional for topping
Instructions
Directions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Grate the frozen butter and work it into the flour mixture until it resembles coarse meal.
- Fold in the blueberries gently.
- Mix the buttermilk, egg, vanilla extract, and lemon zest in another bowl, then pour into the flour mixture, stirring until just combined.
- Adjust the dough if needed: sprinkle in flour if too sticky; add buttermilk if too dry.
- Shape the dough into a 7-8 inch disk, cut into 8 wedges, and place on prepared baking sheet.
- Chill the shaped scones in the freezer for 15 minutes.
- Brush the tops of the scones with buttermilk and sprinkle with coarse sugar.
- Bake for 18-27 minutes or until golden brown.
- Cool on a wire rack for a few minutes, then enjoy warm or at room temperature.
Notes
Serve with clotted cream or butter for extra indulgence.