Blueberry Lemon Scones: The Ultimate Blueberry Lemon Scone Recipe
Introduction to Blueberry Lemon Scones
Welcome to the delightful world of blueberry lemon scones! These delicious treats are perfect for breakfast, brunch, or even as a light snack. With the sweet burst of blueberries and the refreshing zing of lemon, these scones are sure to tantalize your taste buds. Whether you’re an experienced baker or just starting out, this recipe is simple and approachable, making it a great choice for anyone looking to add a little sweetness to their day.
A Personal Story Behind My Blueberry Lemon Scones Journey
My love for blueberry lemon scones began during a family trip to a quaint little bakery in the countryside. The scent of freshly baked scones wafted through the air, and I couldn’t resist trying one. The combination of the sweet blueberries and tangy lemon was simply irresistible! Since then, I’ve made it my mission to perfect this recipe at home, sharing it with family and friends. Each bite takes me back to that cozy bakery, and I hope this recipe brings you as much joy as it has brought me.
What Makes This Blueberry Lemon Scones Recipe Special?
This blueberry lemon scone recipe stands out because of its unique balance of flavors and textures. The use of fresh blueberries ensures that each scone is bursting with juicy flavor, while the lemon zest adds a refreshing brightness that complements the sweetness. The secret to achieving that perfect flaky texture lies in using frozen butter and minimal mixing, which creates those delightful layers. Plus, the optional lemon icing drizzled on top adds an extra touch of sweetness that makes these scones truly irresistible!
The Full Blueberry Lemon Scones Recipe
Ingredients
- 2 cups (250g) all-purpose flour
- 6 tablespoons (75g) granulated sugar
- 1 tablespoon fresh lemon zest
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons; 113g) unsalted butter, frozen
- 1/2 cup + 1 tablespoon (135g/ml) heavy cream, cold and divided
- 1 large egg, cold
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh blueberries
- 1 tablespoon (15g/ml) water
- Optional for topping: coarse sugar
Lemon Icing:
- 1 cup (120g) confectioners’ sugar
- 3 tablespoons (45g/ml) fresh lemon juice
Instructions
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Grate the frozen butter into the flour mixture using a box grater. Use a pastry cutter, two forks, or your fingers to blend until the mixture resembles pea-sized crumbs. Place the bowl in the freezer for about 10 minutes to keep the butter cold.
- In a small bowl, whisk together 1/2 cup (120g/ml) of the heavy cream, egg, and vanilla extract. Remove the flour mixture from the freezer. Pour the cream mixture over the flour mixture, add the blueberries, and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
- Lightly flour a work surface. Transfer the dough onto it and shape it into a ball. Press the dough into an 8-inch disc, about 1 inch thick. Cut the disc into 8 wedges, just like you would a pizza.
- Mix the remaining 1 tablespoon of cream with water and brush it on the scones. If you like a little extra sweetness, sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes or up to 24 hours for better flavor.
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Place the chilled scones on the sheet, 2–3 inches apart to allow for spreading.
- Bake for 22–25 minutes until lightly browned on top. Keep an eye on them; you want a golden color without burning. Let them cool for 5 minutes before icing.
- Make the lemon icing by whisking together confectioners’ sugar and lemon juice until smooth. Drizzle the icing over the scones for a delightful finish.
- Store leftover scones covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to a month!
Serving Suggestions and Variations for Blueberry Lemon Scones
These blueberry lemon scones are perfect on their own, but they can also be enjoyed with a dollop of clotted cream or butter. Serve them alongside a cup of tea or coffee for a delightful afternoon treat. If you’re feeling adventurous, consider adding lemon zest to the icing for an extra citrus punch, or swap out the blueberries for raspberries or strawberries for a different flavor profile. You could even try adding nuts like slivered almonds for added crunch!
Frequently Asked Questions About Blueberry Lemon Scones
Can I use frozen blueberries instead of fresh?
Yes, you can! Just make sure not to thaw them before adding them to the dough, as they can make it too wet.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and shape the scones, then refrigerate them until you’re ready to bake.
What should I do if my scones are too dry?
If your scones come out dry, it may be due to overmixing or not enough moisture. Make sure to gently mix the ingredients just until combined.
How should I store leftover scones?
Store them covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well!
Can I make these scones gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend, but be sure to check that it includes xanthan gum for better texture.
Blueberry Lemon Scones
Equipment
- Box grater For grating frozen butter.
- Baking sheet For baking the scones.
- Parchment paper To line the baking sheet.
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 6 tablespoon granulated sugar
- 1 tablespoon fresh lemon zest
- 2.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, frozen
- 0.5 cup heavy cream, cold
- 1 large egg, cold
- 1.5 teaspoon pure vanilla extract
- 1.5 cup fresh blueberries
- 1 tablespoon water
- 1 cup confectioners’ sugar
- 3 tablespoon fresh lemon juice
Instructions
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Grate the frozen butter into the flour mixture using a box grater. Use a pastry cutter, two forks, or your fingers to blend until the mixture resembles pea-sized crumbs. Place the bowl in the freezer for about 10 minutes to keep the butter cold.
- In a small bowl, whisk together 1/2 cup (120g/ml) of the heavy cream, egg, and vanilla extract. Remove the flour mixture from the freezer. Pour the cream mixture over the flour mixture, add the blueberries, and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
- Lightly flour a work surface. Transfer the dough onto it and shape it into a ball. Press the dough into an 8-inch disc, about 1 inch thick. Cut the disc into 8 wedges, just like you would a pizza.
- Mix the remaining 1 tablespoon of cream with water and brush it on the scones. If you like a little extra sweetness, sprinkle with coarse sugar. Refrigerate the scones for at least 15 minutes or up to 24 hours for better flavor.
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Place the chilled scones on the sheet, 2–3 inches apart to allow for spreading.
- Bake for 22–25 minutes until lightly browned on top. Keep an eye on them; you want a golden color without burning. Let them cool for 5 minutes before icing.
- Make the lemon icing by whisking together confectioners’ sugar and lemon juice until smooth. Drizzle the icing over the scones for a delightful finish.
- Store leftover scones covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to a month!