Lemon Blueberry Scones

Name: Lemon Blueberry Scones
Prep time: 30 min
Cook time: 25 min
Total time: 60 min
Ingredients: 2 cups 250g all-purpose flour, plus extra for dusting; 6 tablespoons 75g granulated sugar; 1 tablespoon fresh lemon zest; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup 1 stick; 113g unsalted butter, frozen; 1/2 cup 120ml heavy cream, plus 2 tablespoons for brushing; 1 large egg; 1 1/2 teaspoons pure vanilla extract; 1 heaping cup (140g fresh or frozen blueberries); Coarse sugar for topping; 1 cup 120g confectioners' sugar; 3 tablespoons fresh lemon juice

These Lemon Blueberry Scones will put a pep in your step.

Some people mistake the scone for being a British recipe. However, the scone comes from Scotland and has been enjoyed since the 1500s. A scone is a great breakfast, snack, or tea-time treat. I have a friend from college who is obsessed with all things cottage-core, and one year for her birthday I made her these. That was a while back but ever since that birthday, it has become her family tradition to get scones on her birthday. It is crazy how one act of kindness, or dish made with love can impact another so greatly. The cutest part is how her kids adopted the tradition. They do a bake-off every morning on her birthday to see which scone will be her favorite that year. Of course, she can never choose a favorite. I know her kid’s scones are her favorite but these are the scones that started it all. Sweet, tart, rich, and delicious it’s a treat worthy of tradition.

Lemon Blueberry Scones taste like a summer morning, or a fancy tea to me. They are soft and moist, sweet but tangy. You would think that the blueberries would be the star of the flavor show but really, it’s the lemon. It’s crispy and flaky with the perfect punch of tangy sweetness. Blueberries when baked become tart so pairing them with lemon brings you all the tart enjoyable this recipe calls for.

Endless Scone Opportunity

The scone recipe dates to the 1500s which means it has been invented and reinvented, time after time, century after century. I tried to look up how many types of scones there were in history and the search engine could not compute. I then tried to see how many types of scone shapes there are, again my search engine could be of no help. What I have concluded is that there are endless opportunities for the scone, in flavor and shape. Looking up other scone recipes sends you down a rabbit hole of the wonder of what could be a scone and what could not be a scone. Does not matter how the scone recipe crumbles especially if you find a scone you like. Granted, you may not like scones at all. Which is your prerogative. Not all taste buds are the same, and this goes double for the wide world of the scone. I would be willing to bet on the fact that while you may not like all scones you will definitely find a scone you like, sweet or savory, scones are for everyone.

Ingredients

2 cups (250g) all-purpose flour, plus extra for dusting
6 tablespoons (75g) granulated sugar
1 tablespoon fresh lemon zest
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream, plus 2 tablespoons for brushing
1 large egg
1 1/2 teaspoons pure vanilla extract
1 heaping cup (140g) fresh or frozen blueberries
Coarse sugar for topping
1 cup (120g) confectioners’ sugar
3 tablespoons fresh lemon juice

Instructions

Prep time – 30 minutes

Cooking time – 25 minutes

Yields – 8 servings

Step 1: Combine dry ingredients: In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.

Step 2: Incorporate butter: Grate the frozen butter and blend into the flour mixture until it resembles pea-sized crumbs.

Step 3: Mix wet ingredients: Whisk together 1/2 cup heavy cream, egg, and vanilla extract in a separate bowl.

Step 4: Combine mixtures: Drizzle the wet ingredients over the dry, add blueberries, and stir until just moistened.

Step 5: Form the dough: Turn the dough onto a floured surface, shape into a ball, and flatten into an 8-inch disc. Cut into 8 wedges.

Step 6: Chill: Brush wedges with heavy cream, sprinkle with coarse sugar, and refrigerate for 15 minutes.

Step 7: Preheat oven: Set your oven to 400°F (204°C) and prepare a baking sheet with parchment paper.

Step 8: Bake: Place chilled scones on the baking sheet and bake for 22-25 minutes until golden.

Gluten-Free Pumpkin Roll

Step 9: Prepare icing: Whisk confectioners’ sugar with lemon juice and drizzle over warm scones.

Step 10: Store: Keep leftover scones at room temperature for 2 days or refrigerated for 5 days.

FAQs & Tips

What makes for a good scone?

It’s all about the dough. You don’t want to overwork the dough. It is key to getting a good rise from your dough. Use all-purpose flour or pastry flour in your dough. Once it is cut into shapes, chill it for a better bake. Remember, the ingredients are only half the challenge of making a good scone.

What are some mistakes to avoid when making scones?

Using anything but cold ingredients. Only using all-purpose flour, overworking the dough, not chilling before the bake, and making them ahead of time.

What is a good replacement for heavy cream?

Whipping cream, butter or milk can be alternatives for heavy cream. Please be sure to check substitution measurements because a cup of one ingredient does not always equal the other.

What can I replace the lemon with?

If you are not a fan of citrus. I would suggest replacing the lemon juice with milk. Yes, that will result in a regular blueberry scone, but that is super delicious too! If you are set on a fruit blend but don’t want lemon maybe try an apple blueberry scone replacing lemon juice with apple juice for a sweet little treat.

Serving Suggestions

If you are serving these try them on a dessert buffet with Cream Cheese Pumpkin Bread Recipe, Date Nut Scones Recipe, Hot Chocolate Monkey Bread, Raspberry Cookies, Carrot Cake Mix Cookie Bars, Mini Pumpkin Cupcakes with Cinnamon Chocolate Frosting, or Mixed Berry Shortcakes. Or pair them with Charleston Inspired Grits Fritters or Cheesy Bacon, Onion and Kale Quiche. Does not matter what you pair them with they are a winner!