Lemon Blueberry Scones

When it comes to making Zesty Lemon Blueberry Bliss Scones, the key to achieving that delightful explosion of flavor lies in how you incorporate the blueberries and lemon zest into the dough. The goal is to mix them in gently to prevent breaking the delicate fruit. Start by rinsing the blueberries under cold water and patting them dry with a paper towel. This ensures that they are clean and prevents excess moisture from affecting the dough.

Discover the perfect blend of zesty lemon and juicy blueberries in these Zesty Lemon Blueberry Bliss Scones, ideal for breakfast, brunch, or afternoon tea. With their tender, flaky texture and delightful balance of tart and sweet flavors, these scones are sure to impress. Learn how to craft this classic treat at home, gaining control over ingredients while enjoying the warmth of freshly baked goodness. Perfectly paired with tea or enjoyed on their own, these scones bring joy to any occasion.

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup fresh blueberries (or frozen, if unavailable)

Zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

1/2 cup heavy cream (plus extra for brushing)

1 large egg

1 teaspoon vanilla extract

Coarse sugar for topping (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add Flavorings: Stir in the lemon zest and blueberries gently, being careful not to break the berries.

Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, lemon juice, egg, and vanilla extract until fully incorporated.

Form the Dough: Pour the wet mixture into the dry ingredients and mix until just combined. Be careful not to overmix; a few bits of flour should remain visible.

Shape the Scones: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick circle. Cut into 8 wedges (like a pizza) and transfer them to the prepared baking sheet.

Brush and Top: Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar if desired.

Bake: Bake in the preheated oven for about 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve: Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature, preferably with a pat of butter or a drizzle of honey.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 8 scones