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Lemon Blueberry Scones

These delightful Lemon Blueberry Scones feature a crispy exterior and a soft, buttery center, combining zesty lemon and sweet blueberries for a perfect treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, British
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients & Flavors
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup blueberries (fresh or frozen)
  • 1 zest of 1 lemon
  • 1/4 cup lemon juice
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • to taste Sugar for sprinkling on top Optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir until well blended.
  3. Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries and lemon zest, being careful not to squash the berries.
  5. In a separate bowl, whisk together the lemon juice, heavy cream, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
  6. Turn the dough onto a floured surface and gently knead it just until it holds together. Pat it into a circle about 1-inch thick. Using a knife, cut the dough into wedges like a pie.
  7. Place the scones on the prepared baking sheet, and sprinkle a little sugar on top if you like.
  8. Bake in the preheated oven for 15-20 minutes or until lightly golden on top.
  9. Let the scones cool slightly on a wire rack, then dig in and enjoy your delicious Lemon Blueberry Scones!

Notes

For a lighter version, substitute heavy cream with whole milk or a mixture of milk and yogurt. For a dairy-free option, consider using coconut cream. Store in an airtight container for up to 2 days or in the refrigerator for 1 week. To reheat, bake at 350°F (175°C) for 5-10 minutes.