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Fluffy Lemon Blueberry Scones

Delight in these fluffy lemon blueberry scones, featuring a crispy exterior and a soft center bursting with juicy blueberries and refreshing lemon zest.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Scottish
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The base of the scone mixture.
  • 1/2 cup granulated sugar Adds sweetness.
  • 1 tablespoon baking powder For leavening.
  • 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1/4 cup cold unsalted butter, cubed Creates flaky layers.
  • 1/2 cup heavy cream Provides moisture.
  • 1 large egg Acts as a binder.
  • 1 tablespoon lemon zest Adds a citrusy flavor.
Additions
  • 1 cup fresh blueberries Shouldn't be mashed.
Glaze
  • 1 cup powdered sugar For sweetness in the glaze.
  • 2 tablespoons lemon juice To create the glaze.

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C).
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Work the cold butter into the flour mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the heavy cream, egg, and lemon zest. Pour this into the dry ingredients, stirring gently until just combined.
  5. Fold in the fresh blueberries carefully.
  6. On a lightly floured surface, turn out the dough and gently pat it into a circle about 1-inch thick. Cut into triangles or rounds.
Baking
  1. Place the scones on a parchment-lined baking sheet and bake for about 20 minutes, or until golden brown.
Glazing
  1. Mix the powdered sugar and lemon juice in a small bowl to create a smooth glaze.
  2. Allow the scones to cool slightly before drizzling with the glaze. Serve warm.

Notes

To keep fresh, store in an airtight container at room temperature for up to 3 days. Freeze for longer storage up to 2 months. Reheat in the oven at 350°F (175°C) for 5-10 minutes.