Description
These Amazing Lemon Blueberry Scones are a delightful breakfast or snack treat, combining the tartness of fresh lemon with juicy blueberries in a tender, buttery scone. Baked to a golden perfection and finished with a sweet lemon glaze, these scones are perfect for any occasion and easy to make at home.
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon zest (from 1 to 2 lemons)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup cold salted butter
- 3/4 cup + 2 tablespoons buttermilk
- 1/4 cup fresh lemon juice (from 1 to 2 lemons)
Fruit
- 1 to 1 1/4 cups fresh blueberries
Topping and Glaze
- 2 tablespoons melted butter
- Coarse or turbinado sugar, for sprinkling
- 1 1/4 cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F and line a half sheet pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, lemon zest, baking powder, baking soda, and salt. Stir well to evenly distribute the leavening agents and seasonings.
- Add Butter: Grate the cold salted butter using the large holes of a box grater into the dry ingredients. Toss to coat the butter shreds in flour mixture, which helps create a flaky texture in the scones.
- Incorporate Blueberries: Gently mix the fresh blueberries into the flour and butter mixture, taking care not to crush them.
- Add Liquids: Pour in the buttermilk and fresh lemon juice. Use a silicone spatula to gently fold the dough until it starts coming together. Avoid excessive mixing to keep the blueberries intact and maintain tender scones.
- Check Dough Consistency: The dough should still have some dry patches and be slightly crumbly but should hold together when pressed. If too dry, add buttermilk one tablespoon at a time to achieve the right consistency.
- Shape Dough: Turn the dough out onto a lightly floured surface. Use your hands to gather it into a cohesive mass carefully working around the blueberries. Lightly knead or fold the dough once or twice to bring it together.
- Form Rectangle: Pat and press the dough into a long rectangle roughly 15 by 3 inches in size.
- Cut Wedges: Using a bench scraper or knife, cut the dough into 10 to 12 triangular wedges. Arrange the scones on the prepared baking sheet, spacing them 1/2 inch apart. Brush the tops with melted butter and sprinkle with coarse or turbinado sugar.
- Bake: Bake the scones for about 15 minutes, until they turn very lightly golden on the bottoms and sides and are no longer doughy inside. Remove from oven and allow them to cool on the pan or transfer to a wire rack.
- Prepare Glaze: Whisk together the powdered sugar and lemon juice to create a glaze. Add extra lemon juice if it’s too thick or extra powdered sugar if it’s too runny, aiming for a thick but pourable consistency.
- Glaze and Serve: Drizzle the lemon glaze over the cooled scones. Serve the scones warm or at room temperature for the best flavor and texture.
Notes
- You can substitute frozen blueberries for fresh if fresh are not available; just do not thaw them before adding to the dough to prevent color bleed and sogginess.
- Other fruits like raspberries or chopped strawberries can be used in place of blueberries.
- Do not over-mix the dough to ensure flaky, tender scones rather than dense and tough ones.
- If you prefer a more lemony flavor, increase the lemon zest or glaze amount slightly.
- Ensure the butter is cold to create flaky layers in the scones.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
