Lemon Blueberry Scones
Bright lemon zest and juicy blueberries turn a basic weekend breakfast into something worth waking up for. These scones are tender on the inside with a craggy, golden top that catches just enough sugar to crunch. A quick lemon glaze on top ties the whole thing together.
Equipment
- Large mixing bowl
- Pastry cutter or two forks
- Bench scraper
- Half sheet baking pan
- Parchment paper
- Microplane zester
- Digital kitchen scale optional
- Silicone pastry brush
- Wire cooling rack
- Sharp chef's knife or bench knife for cutting wedges
Ingredients
- 2 1/2 cups all purpose flour about 300g
- 1/2 cup granulated sugar 100g, plus extra for topping
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, very cold and cubed
- 1 cup fresh blueberries about 145g
- 1 tablespoon lemon zest about 1 lemon
- 3/4 cup cold heavy cream 180ml, plus extra for brushing
- 1 large egg
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon vanilla extract
- Turbinado sugar for sprinkling on top
- 1 cup powdered sugar about 120g, for the glaze
- 2 to 3 tablespoons fresh lemon juice for the glaze
Instructions
- Preheat oven to 400°F and line a half sheet baking pan with parchment paper.
- Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.
- Cut cold cubed butter into flour mixture using pastry cutter until it looks like coarse crumbs with pea-sized butter pieces remaining.
- Gently fold blueberries and lemon zest into the flour mixture, tossing lightly to coat the berries.
- Whisk together heavy cream, egg, lemon juice, and vanilla in a separate bowl until smooth.
- Pour wet into dry and fold gently with a spatula just until a shaggy dough forms. Avoid overmixing.
- Turn dough onto a lightly floured surface and pat into an 8-inch circle about 1 inch thick.
- Cut circle into 8 wedges and transfer to prepared pan, spacing 2 inches apart.
- Brush tops with heavy cream and sprinkle generously with turbinado sugar.
- Bake 16-18 minutes until golden brown and a toothpick inserted in center comes out clean.
- Cool on pan for 5 minutes, then transfer to a wire rack. Whisk powdered sugar and lemon juice for glaze and drizzle over warm scones.
Notes
- Keep everything cold: Cold butter and cream are essential for flaky scones. Chill your flour too if your kitchen runs warm.
- Grate frozen butter: For even faster, flakier results, grate frozen butter instead of cubing it.
- Don't overwork the dough: Mix just until the dough comes together. Overmixing develops gluten and makes scones tough.
- Chill before baking: Refrigerate shaped wedges for 15 minutes before baking for taller, less spread out scones.
- Fresh vs frozen berries: Use fresh when in season. If using frozen, keep them frozen and toss straight into the flour mixture to prevent bleeding.
- Make ahead: Shape the wedges and refrigerate overnight, then bake straight from the fridge in the morning.
- Freezing instructions: Freeze unbaked wedges on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to cook time.
- Storage: Store unglazed scones in an airtight container at room temperature for up to 2 days. Glazed scones keep in the refrigerator for up to 4 days.
- Reheating: Reheat in a 300°F oven for 8-10 minutes to restore crisp texture. Avoid microwaving as it makes the crust soft.
- Variations: Swap blueberries for raspberries or blackberries, add 1/2 cup white chocolate chips, or use orange zest and juice instead of lemon for a citrus twist.
Nutrition
Serving: 1sconeCalories: 320kcalCarbohydrates: 44gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 220mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 8IUVitamin C: 12mgCalcium: 10mgIron: 8mg
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