Lemon Blueberry Scones (Printable Version)
Soft, tender scones with fresh blueberries and lemon zest, finished with a sweet lemon glaze for the perfect breakfast treat.
# Ingredients:
→ Scone Dough
01 -
250g all-purpose flour, plus extra for handling
02 -
75g granulated sugar
03 -
1 tablespoon fresh lemon zest
04 -
2 1/2 teaspoons baking powder
05 -
1/2 teaspoon salt
06 -
113g unsalted butter, frozen
07 -
120ml cold heavy cream, plus 1 tablespoon for brushing
08 -
1 large egg, cold
09 -
1 1/2 teaspoons pure vanilla extract
10 -
140g fresh or frozen blueberries (do not thaw if frozen)
11 -
1 tablespoon water, for brushing
12 -
Coarse sugar for topping (optional)
→ Lemon Icing
13 -
120g confectioners' sugar
14 -
2-3 tablespoons fresh lemon juice
# Steps:
01 -
Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place the bowl in the freezer.
02 -
Whisk 120ml heavy cream, the egg, and vanilla extract together in a small bowl. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture, add the blueberries, then gently mix together until everything appears moistened and ingredients are just combined.
03 -
Lightly flour a work surface. Pour the dough onto the surface and, with floured hands, work dough into a ball. Dough will be sticky. If too sticky, add more flour; if too dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc, about 1 inch thick. Using a sharp knife or bench scraper, cut the disc into 8 wedges.
04 -
In a small bowl, mix the remaining 1 tablespoon cream with 1 tablespoon water, then brush it on the scones. Optionally sprinkle with coarse sugar. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes, or up to 24 hours.
05 -
Preheat oven to 204°C. Line a large baking sheet with parchment paper or silicone baking mat. Arrange chilled scones 2-3 inches apart. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for 5 minutes before icing.
06 -
Whisk the confectioners' sugar and 2 tablespoons lemon juice together in a small bowl. If desired, thin out with an additional tablespoon of lemon juice. Drizzle over warm scones.
# Notes:
01 -
Keep scone dough as cold as possible throughout preparation for best results.
02 -
Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.
03 -
For sweeter scones, increase granulated sugar to 100g.
04 -
To freeze before baking: Freeze dough wedges on a plate for 1 hour, then transfer to a freezer bag. Bake from frozen, adding a few minutes to bake time.
05 -
To freeze after baking: Freeze cooled scones without icing, then thaw at room temperature or overnight in refrigerator before serving.