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Blueberry Lemon Scones

Three delicious Blueberry Lemon Scones stacked on a white plate, topped with white glaze and lemon zest.
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A recipe for tender, flaky scones flavored with fresh lemon zest and sweet blueberries, finished with a bright lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 1/2 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash, optional)
  • 1 tablespoon milk or cream (for egg wash, optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter cubes and lemon zest to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently fold in the blueberries. Work quickly to keep the butter cold.
  5. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Mix with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a circle about 3/4 inch thick.
  7. Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, spacing them about 1 inch apart.
  8. For a golden top, brush the tops lightly with the egg wash (egg mixed with milk or cream).
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
  10. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before glazing.

Notes

  • For the best texture, keep all wet ingredients very cold before mixing.
  • If using frozen blueberries, do not toss them in flour; add them directly to the dough mixture.
  • For a lemon glaze, whisk together 1 cup powdered sugar with 2 tablespoons of fresh lemon juice until smooth. Drizzle over cooled scones.

Nutrition

Find it online: https://epicureempire.com/blueberry-lemon-scones-recipe/