Description
These light and fluffy scones are packed with fresh blueberries and infused with bright lemon zest. A perfect balance of sweetness and tang, making them an ideal breakfast treat or afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (or frozen, if preferred)
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Fold in the blueberries, being gentle to prevent them from bursting.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
- Using a sharp knife or pizza cutter, slice the dough into 8 wedges and arrange them on the prepared baking sheet, spacing them slightly apart.
- Sprinkle the tops of the scones with coarse sugar, if desired, for a golden finish.
- Bake for 18-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Enjoy warm with butter or jam!
Notes
- If using frozen blueberries, do not thaw them before adding to the dough.
- For an extra lemony flavor, glaze the scones with a simple lemon glaze made of powdered sugar and lemon juice.
- You can make the dough ahead of time and freeze it for up to 2 months. Just bake straight from the freezer, adding a couple of extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250 kcal
- Sugar: 14g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg