The perfect harmony of blueberries and lemon bring these delightful scones to life, creating a symphony of flavors that’s both refreshing and comforting. The blend of tangy citrus and sweet berries makes this an irresistible treat that can transform any breakfast or brunch into a special occasion.
Growing up, Sunday mornings were synonymous with the heavenly smell of freshly baked scones wafting through the kitchen. My grandmother always took pride in crafting the perfect batch, insisting that the secret to a perfect scone lay in the love mixed within the dough. Her blueberry Lemon Scones were unmatched, embodying a legacy of family breakfasts that I cherish and aim to pass on.
Why You’ll Love This Recipe
This recipe is a crowd-pleaser, thanks to its unique flavor profile and simplicity.
- Balanced Flavor: The delightful tartness of lemon perfectly complements the sweetness of blueberries.
- Easy to Make: With straightforward steps, even a baking novice can master this recipe.
- Versatile: Perfect for breakfast, brunch, or an afternoon snack with a cup of tea.
Ingredients Notes
Everything you need for these scones is likely already in your pantry, but here are some tips to ensure the best results:
- Blueberries: Fresh blueberries work best, but frozen can be a good substitute. Make sure to thaw and drain them well.
- Lemons: Use fresh lemons for juice and zest to bring out the most flavor.
- Flour: All-purpose flour gives these scones the right texture, but feel free to explore gluten-free alternatives.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add lemon zest and mix well.
Step 3
Add cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
Step 4
Gently fold in blueberries, making sure not to crush them. Pour in heavy cream and lemon juice, stirring until just combined.
Step 5
Transfer dough to a floured surface and shape into a circle. Cut into 8 triangles and place onto the prepared baking sheet. Bake for 20-25 minutes until golden brown.
Storage Options
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to freezer bags. To reheat, warm in a 350°F (175°C) oven for 5-10 minutes.
Variations & Substitutions
- Dairy-Free: Use coconut cream or almond milk instead of heavy cream.
- Extra Flavor: Add a hint of ginger for a spicy twist.
- Nutty Crunch: Mix in a handful of toasted almonds or pecans.
Serving Suggestions
These scones are best enjoyed fresh, paired with a hot cup of Earl Grey tea or coffee. They also make a delightful addition to a brunch spread alongside scrambled eggs and fresh fruit.
Frequently Asked Questions
Can I make the dough in advance? Yes, you can prepare the dough a day ahead and refrigerate it overnight. Bake the scones fresh in the morning for guests or family to enjoy.
Are there any vegan options for this recipe? Absolutely! Substitute the butter with a vegan margarine and the heavy cream with a plant-based alternative like almond milk to enjoy these scones vegan-style.
What should I do if my dough is too sticky? If the dough feels too sticky, simply sprinkle more flour over it, a little at a time, until it is workable but does not stick excessively to your hands or surfaces.
Blueberry Lemon Scones
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1 cup fresh blueberries
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter cold, cubed
- 1 tablespoon lemon zest from 1 large lemon
- 1 cup heavy cream plus more for brushing
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in blueberries and lemon zest until just combined.
- In a separate bowl, whisk together heavy cream and vanilla extract. Add to the flour mixture, stirring gently until a dough forms.
- Turn the dough onto a floured surface and shape into a rectangle. Cut into 8 wedges and place on the prepared baking sheet.
- Brush scones with additional cream and bake for 18-20 minutes or until golden brown.
