Desserts > Pastries > Other Pastries > Scones Recipe (sweet)

Lemon Blueberry Scones

These Lemon Blueberry Scones are a delightful treat, perfect for breakfast, brunch, or a sweet afternoon snack. The combination of zesty lemon and juicy blueberries creates a burst of flavor in every bite. This recipe yields scones that are tender, slightly crumbly, and incredibly satisfying.

Prep Time
20 minutes
Cook Time
20-25 minutes
Servings
8 scones
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup (1 stick) Cold Unsalted Butter
  • 1 tablespoon Lemon Zest
  • 1 cup Fresh Blueberries
  • 1/2 - 3/4 cup Heavy Cream
  • 2 tablespoons Turbinado Sugar

Getting Started

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents the scones from sticking and makes for easy cleanup.

Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure the baking powder is evenly distributed to ensure proper rising.

Cutting in the Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The smaller the butter pieces, the more tender the scones will be.

Adding the Lemon Zest and Blueberries

Stir in the lemon zest and blueberries. Gently fold the blueberries in to avoid crushing them. Crushed blueberries can cause the scones to turn a bluish color.

Adding the Cream

Gradually add the heavy cream, starting with 1/2 cup, and mix until just combined. The dough should be slightly sticky. Add more cream, a tablespoon at a time, if necessary. Be careful not to overmix the dough, as this will result in tough scones.

Shaping the Scones

Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a sharp knife or a biscuit cutter to cut the circle into 8 wedges or rounds. Reshape any scraps and cut out additional scones.

Baking the Scones

Place the scones onto the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar. The cream helps the scones brown beautifully, and the turbinado sugar adds a delightful crunch.

Baking Time

Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 350-400 kcal; Carbohydrates: 45-55g; Protein: 5-7g; Fat: 15-20g (Note: These are estimates. Actual values will vary based on specific ingredient brands and portion sizes.)

Other Important Considerations for Nutrition

This recipe contains gluten and dairy. Adjustments might be necessary for individuals with dietary restrictions such as gluten intolerance or lactose intolerance. Using gluten-free flour and dairy-free alternatives will change the texture and flavor.

← Cream Cheese Danish Delight Spicy Parmesan Cheese Straws →

FAQ

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Do not thaw them before adding them to the dough to prevent them from bleeding into the dough. You may need to add a minute or two to the baking time.
  • Can I substitute the heavy cream with milk?

    Yes, you can substitute heavy cream with milk, but the scones might not be as rich and tender. Use whole milk for the best results.
  • How do I store leftover scones?

    Store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for longer storage. Reheat in the oven or microwave before serving.