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Blueberry Lemon Scones

Tender Blueberry Lemon Scones Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (67g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • Zest of 2 large lemons
  • 1 cup (150g) fresh blueberries
  • 3/4 cup (180ml) cold heavy cream
  • 1 teaspoon vanilla extract (optional)
  • 1 large egg (for wash)
  • Extra sugar for sprinkling

Method
 

  1. Preheat oven to 400°F (200°C). Pulse flour, sugar, baking powder, and salt in a food processor. Add butter and pulse until pea-sized pieces remain.
  2. Transfer to a bowl. Stir in cream, vanilla, and lemon zest until a shaggy dough forms. Gently fold in blueberries.
  3. Turn dough onto a floured surface and press into an 8-inch round, 1 inch thick. Cut into 8 wedges.
  4. Place wedges on a parchment-lined sheet. Brush with egg wash and sprinkle with sugar. Bake 18-22 minutes until golden.
  5. Cool on the pan for 5 minutes, then transfer to a rack. Serve warm.

Notes

If using frozen blueberries, keep them frozen and fold in carefully to prevent excess streaking. The scones are best the day they’re made but stay soft stored at room temperature for two days.