Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 cup fresh blueberries
- 1 tbsp lemon zest
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the Butter:
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add Blueberries and Lemon Zest:
- Gently fold in the blueberries and lemon zest.
- Mix Wet Ingredients:
- In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir until just combined. The dough will be sticky.
- Shape the Dough:
- Turn the dough out onto a floured surface and gently knead it a few times. Shape it into a circle about 1 inch thick and 8 inches in diameter.
- Cut into Wedges:
- Cut the dough into 8 wedges and place them on the prepared baking sheet. Brush the tops with a little heavy cream.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown.
- Prepare the Lemon Glaze (optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the warm scones.
- Cool and Serve:
- Allow the scones to cool on a wire rack. Serve warm or at room temperature.
Enjoy your homemade Blueberry Lemon Scones! They’re perfect for breakfast, brunch, or a delightful snack with tea or coffee.
