Lemon blueberry scones 🍋. Kim's Cooking Now Back to Recipe. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious.
This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love! You can cook Lemon blueberry scones 🍋 using 13 ingredients and 11 steps. Here is how you cook that.
Ingredients of Lemon blueberry scones 🍋
- You need 2 c. of All-purpose flour.
- You need 6 T. of Granulated sugar.
- Prepare 1 T. of Fresh lemon zest (about one lemon).
- Prepare 2 of & 1/2 t. Baking powder.
- It’s 1/2 t. of Salt.
- You need 1/2 c. of Unsalted butter, frozen.
- Prepare 1/2 c. of Heavy cream (add, 2T. for brushing) see last step for sub.
- You need 1 of large egg.
- You need 1 of & 1/2 t. Vanilla.
- You need 1 of heaping cup blueberries (if frozen, don't thaw).
- Prepare of Lemon Icing.
- You need 1 c. of Powdered sugar.
- Prepare 3 T. of Lemon juice.
Lemon blueberry scones can definitely be made ahead, and the leftovers are just as delicious as they were on the day they were baked. If you don't have (or don't want to use) a microwave, you can warm them in the oven on. Meanwhile, if you are serving your scones with the glaze (and I highly recommend that you do!), prepare your glaze so that it is ready as your scones have cooked and lightly cooled. Remove from the oven and and drizzle on the optional glaze, if using.
Lemon blueberry scones 🍋 instructions
- 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. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together..
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened..
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges..
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.).
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.—you can skip this, but it helps scones to hold form..
- Meanwhile, preheat oven to 400°F.
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s)..
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing..
- Make the icing: Whisk the icing ingredients together. Drizzle over warm scones..
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days..
- Instead of 1/2c heavy cream, you can use 1/4c Greek yogurt, 2T water, and 2T melted butter OR 1/4c yogurt and 1/4c milk.
Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They're buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning.