Lemon Blueberry Scones Recipe
These Lemon Blueberry Scones are filled with blueberries and drizzled with a tasty lemon glaze. One of my favorite scones; they are light, moist, and full of flavor! They make the best Lemon Blueberry Scones!
Servings: 8
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (99 g) sugar + more for topping
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (1 g) kosher salt
- 1/2 cup (113 g) butter cold, plus more for topping
- 1 tablespoon (6 g) lemon zest
- 2 tablespoons (28 g) lemon juice
- 3/4 - 1 cup (178.5 -238 g) heavy cream
- 1 cup (148 g) fresh blueberries tossed in 1 tablespoon flour
Optional Glaze:
- 1 cup (113.5 g) confectioners' sugar
- 1 - 2 tablespoons (16 - 32 g) heavy cream
- 1 teaspoon (5 g) 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.
Video
Notes
Storage Tips
To store: The scones can be kept covered on the counter for up to 2 days or in the refrigerator for up to 5 days.
To freeze: Allow them to cool completely and then place them individually into airtight containers. Freeze for up to 3 months. When ready to enjoy, allow to thaw completely and serve at room temperature.
Nutrition
Calories: 339kcal | Carbohydrates: 54g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 253mg | Potassium: 199mg | Fiber: 1g | Sugar: 29g | Vitamin A: 380IU | Vitamin C: 1.8mg | Calcium: 73mg | Iron: 1.6mg
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