Blueberry Lemon Scones
Delicious homemade blueberry lemon scones, perfect for breakfast or a tea-time snack. Light, flaky, and packed with juicy blueberries and a hint of lemon zest!
Prep
: 10
Total
: 25 minutes
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.
Notes
These scones are best enjoyed fresh and can be stored in an airtight container for up to 3 days.