- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 6 tablespoons unsalted butter
- 1 cup blueberries
- 3 tablespoons lemon zest
- 3/4 cup heavy cream
- 1 egg
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream
- 2 tablespoons sanding sugar optional
We're all grown adults, and we know that a balanced breakfast means lots of protein, some veggies, and maybe a whole grain or two. But sometimes, what we really need is a little pick-me-up with just a touch of sugary sweetness. Introducing Lemon Blueberry Scones. They're filled with fresh berries and lemony tartness that gives them a light taste, and just enough sugar to make them feel like a treat.
The lemons and blueberries in these scones are a match made in heaven. Together, these flavors taste just like summertime! These are a delightful addition to any breakfast, brunch, or afternoon tea if you're feeling a little fancy. Now, we know what you're thinking; you've had scones in the past and are dry and tasteless. Well, those dark days are far behind you.
These scones are light and fantastically moist due to the heavy cream and egg. After making this recipe, your trust in breakfast baked goods will be restored. Some people intimidated by baking. There's a lot of science involved, and if you measure something wrong or set the oven a couple of degrees too high, it can ruin everything!
Luckily for you, this is a very forgiving recipe and perfect for nervous, first-time bakers. All of the ingredients are basic pantry staples. If you're missing one or two things, your local grocery store will surely have them on its shelves. Once you've got everything assembled, the first step preheating your oven.
The sooner your oven is hot, the sooner you can bake and eat your scones! We don't want to waste any time! Once you've got the oven going, it's time to get to work. After mixing your dry ingredients together, start to mix in the cold butter.
You can do this by cutting it with a pastry cutter or grating it with a cheese grater. Whatever method works best for you, the goal is to mix it until only a handful of small, pea-sized pieces of butter remain. Now comes the fun part! Dump in your delicious fresh blueberries, lemon zest, and all the rest of the wet ingredients. Pause for a moment and breathe in the delightful lemony smell, then get to mixing!
Turn your dough out onto a lightly floured surface. Pat, the dough into a disc and then cut the dough into equal-sized wedges and place onto the prepared baking sheet. Traditionally, scones cut into a triangle shape. But these are your scones, so you can shape them however you want! Shape the dough into a rectangle and cut out little square scones, or use the top of a glass to shape them into rounds!
Once you've molded your scones into your desired shape, it's time to pop those babies in the oven! Brush the tops of the scones with heavy cream and sprinkle them with a little sugar for added sweetness. Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through to make sure everything cooks evenly. And that's it! You've made lemon blueberry scones! In conclusion, For the absolute best experience, eat them warm with a little bit of butter and lemon curd.
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together flour sugar, baking powder and salt.
- Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
- Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.
- In a separate bowl, whisk together the cream, egg, and vanilla extract. Pour cream mixture into flour mixture and stir with a fork until just combined.
- Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.
- Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.
- Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
- Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
- Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.