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Lemon Blueberry Scones: A Perfect Treat for Any Occasion

Lemon Blueberry Scones
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These Lemon Blueberry Scones are the perfect treat for breakfast or a midday snack! They’re tender, flaky, and bursting with fresh blueberries, complemented by a zesty lemon glaze. Easy to make and absolutely delicious, these scones are sure to become a favorite. Follow the tips below for the best results, and enjoy a delightful balance of sweet and tangy flavors in every bite.

Ingredients

Scale

For the Scones:

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • Zest from 2 lemons (about 2 tablespoons), divided
  • 6 tablespoons chilled unsalted butter, cut into small cubes
  • 1 cup fresh blueberries (see note for frozen)
  • 3/4 cup half-and-half (see note for substitution)

For the Glaze:

  • 2 cups powdered sugar
  • 1/3 cup half-and-half
  • 1/2 teaspoon lemon juice
  • Remaining lemon zest

Instructions

  1. Preheat Oven:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:
    In a large mixing bowl, combine the flour, baking powder, sugar, salt, and half of the lemon zest.
  3. Cut in Butter:
    Add the chilled butter cubes to the dry ingredients. Use a pastry blender or your hands to cut the butter into the flour mixture until it resembles fine crumbs.
  4. Add Blueberries:
    Gently toss the blueberries into the flour mixture to coat them lightly.
  5. Form the Dough:
    Pour in the half-and-half and fold the mixture gently until it just begins to come together into a soft, slightly sticky dough. Avoid overmixing.
  6. Shape the Dough:
    Turn the dough onto a floured surface and pat it into a 1-inch thick circle. If the dough is too sticky, sprinkle a little flour on top.
  7. Cut into Triangles:
    Use a sharp knife or bench scraper to cut the dough into 6 or 8 equal triangles.
  8. Bake:
    Place the scones on the prepared baking sheet and bake for 16-18 minutes, or until golden and cooked through.
  9. Cool:
    Transfer the scones to a cooling rack placed over parchment paper. Let them cool for about 10 minutes.
  10. Make the Glaze:
    While the scones cool, whisk together the powdered sugar, half-and-half, lemon juice, and remaining lemon zest until smooth. Adjust the consistency as needed.
  11. Glaze the Scones:
    Generously drizzle the glaze over the cooled scones. Allow the glaze to set before serving.

Notes

  • Half-and-Half Substitute: Use equal parts whole milk and heavy cream if you don’t have half-and-half.
  • Frozen Blueberries: If using frozen blueberries, thaw and drain them well to avoid excess moisture in the dough.

Nutrition

Find it online: https://recipes.gernarb.com/lemon-blueberry-scones-a-perfect-treat-for-any-occasion/