Lemon Blueberry Scone Recipe
These lemon blueberry scones are a delightful brunch or afternoon snack. They are crumbly, moist, and topped with a tangy lemon glaze proving once again that lemons and blueberries are a match made in heaven.
Servings: 8 people
Calories: 368kcal
Ingredients
- 2 cups all-purpose flour
- 5 tablespoons butter cold
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 cup blueberries
- 1½ tablespoons lemon zest
- 2 tablespoons milk
- 1 tablespoon sugar
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat oven to 425 degrees F.
- In a food processor, add the flour and butter and pulse about 10 times, or until the mixture resembles cornmeal. Add baking powder, sugar, and salt and pulse again to mix.
- Transfer this butter and flour mixture to a large mixing bowl. Add the cream, and mix until the dry ingredients are wet. Carefully fold in the lemon zest and the blueberries, trying not to mash the blueberries. Do not overmix!
- Spray a 9-10" cake pan with nonstick spray, then gently and evenly pat the scone dough in the bottom. Invert the dough onto a baking sheet with parchment paper and use a sharp knife to slice into 8 even triangles.
- Separate the scones a little on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with granulated sugar.
- Bake at 425 for 15-18 minutes, or until golden brown.
- Meanwhile, make your lemon glaze. Add the powdered sugar and 2 Tablespoons of lemon juice to a small bowl and mix well, making sure there are no lumps of sugar. Add up to 1 tablespoon more lemon juice as needed to reach the desired consistency.
- Once the scones are finished baking, remove from the oven and drizzle with the lemon glaze. Let them cool for at least 5 minutes before serving. Enjoy!
Video
Notes
Storing instructions: store baked scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Freezing unbaked scones: freeze unbaked scones on a flat tray until hard, then store them in freezer bags for 3 months. To bake, pull directly from the freezer and bake at 425 degrees F, adding a few extra minutes to your total baking time.
Nutrition
Calories: 368kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 221mg | Potassium: 221mg | Fiber: 1g | Sugar: 21g | Vitamin A: 665IU | Vitamin C: 4.9mg | Calcium: 91mg | Iron: 1.6mg