Blueberry Lemon Scones
Delicious scones bursting with blueberries and a hint of lemon zest, topped with a sweet lemon icing.
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!
Notes
Recipe notes: You can use frozen blueberries, but do not thaw them. For a gluten-free version, use a gluten-free flour blend.