Description
Tender, flaky scones bursting with fresh blueberries and bright lemon flavor, topped with a sweet lemon glaze. Perfect for breakfast or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- 2 tablespoons lemon zest
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 cup powdered sugar (for glaze)
Instructions
- 1. Preheat oven to 400°F and line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3. Cut cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- 4. Toss blueberries with 1 tablespoon flour, then gently fold into the mixture along with lemon zest.
- 5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- 6. Pour wet ingredients into dry ingredients and mix gently until just combined.
- 7. Turn dough onto a floured surface and pat into a 1-inch thick circle.
- 8. Cut into 6-8 wedges and place on prepared baking sheet, spacing 2 inches apart.
- 9. Chill shaped scones for 15 minutes, then bake for 18-22 minutes until golden brown.
- 10. Cool for 10 minutes, then make glaze by whisking powdered sugar with lemon juice.
- 11. Drizzle glaze over warm scones and let set before serving.
Notes
Store in an airtight container at room temperature for up to 2 days. Freeze unglazed scones for up to 3 months. Can use frozen blueberries without thawing. Best served warm with butter or clotted cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 285
- Sugar: 18g
- Sodium: 245mg
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g