Description
Delightful blueberry lemon scones that are perfect for breakfast or as an afternoon snack, featuring a light and flaky texture with sweet and tart flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup blueberries, fresh or frozen
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons lemon juice (for the glaze)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat into a circle about 1-inch thick.
- Cut into wedges and place on the baking sheet.
- Bake for 15-20 minutes until golden brown.
- While the scones are baking, prepare the glaze by mixing the powdered sugar with lemon juice.
- Drizzle the glaze over the warm scones before serving.
Notes
Best enjoyed warm with clotted cream, butter, or on their own. Can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg