Description

These Lemon Blueberry Scones are bursting with bright citrus and juicy blueberries. Perfect for breakfast or a sweet treat, they’re easy to prepare and sure to please. Enjoy these delectable scones with a cup of tea or coffee for a delightful start to your day!

Ingredients

Scale

1/2 cup sugar
1 tbsp lemon zest
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1 egg, beaten
1/2 cup heavy whipping cream, plus more for brushing
1 cup fresh blueberries (or frozen in the winter months)
2-3 tbsp lemon juice
1 cup powdered sugar
1 tsp lemon zest

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Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Combine the granulated sugar and lemon zest in a bowl until mixed well.
In a mixing bowl, combine the flour, baking powder, and salt. Stir in the lemon sugar mixture.
Using a pastry cutter or fork, cut the cold butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, mix the heavy whipping cream and beaten egg together, then gradually add this to the flour mixture, stirring gently until just combined.
Gently fold in the blueberries, being careful not to crush them.
Transfer the dough to a floured surface and shape into a 1-inch thick circle, cutting into eight equal triangles.
Place the scones on the prepared baking sheet and brush the tops with additional heavy cream.
Bake for 18-20 minutes, or until the tops are golden brown.
While the scones cool, whisk together lemon juice, powdered sugar, and lemon zest for the glaze and drizzle it over the scones once set.

Notes

Ensure the butter is cold for the best texture in the scones.
You can use frozen blueberries during off-season months, just make sure to fold them in gently to avoid excess juiciness.
Adding more lemon zest to the glaze enhances the flavor.

Nutrition

Serving Size: 1 scone
Calories: 220
Sugar: 10g
Sodium: 230mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg