Lemon Blueberry Scones (Print Version)

Buttery scones bursting with blueberries and a zesty lemon glaze—ideal for breakfast or a light brunch.

# Components:

→ Dry Ingredients

01 - 2 cups (250 g) all-purpose flour
02 - 1/3 cup (65 g) granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tbsp finely grated lemon zest (from 1 large lemon)

→ Wet Ingredients

07 - 1/2 cup (115 g) cold unsalted butter, cubed
08 - 2/3 cup (160 ml) cold heavy cream, plus more for brushing
09 - 1 large egg
10 - 1 tsp pure vanilla extract

→ Mix-Ins

11 - 1 cup (150 g) fresh blueberries (or frozen, unthawed)

→ Lemon Glaze

12 - 1 cup (120 g) powdered sugar
13 - 2–3 tbsp freshly squeezed lemon juice

# Method:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
05 - Gently fold in the blueberries, being careful not to overmix.
06 - Turn the dough onto a lightly floured surface and pat it into a 7-inch (18 cm) round, about 1 inch (2.5 cm) thick.
07 - Cut the dough into 8 wedges and transfer to the prepared baking sheet, spacing them slightly apart.
08 - Brush the tops with a little extra heavy cream.
09 - Bake for 16–18 minutes, or until golden brown and cooked through. Cool on a wire rack.
10 - For the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled scones.

# Expert Advice:

01 -
  • The lemon glaze is like sunshine on a pastry—nobody expects just how much brightness it brings.
  • Blueberry pockets keep every bite juicy, and they're surprisingly easy to make on a sleepy morning.
02 -
  • If you overmix the dough, your scones come out tough—I learned this the hard way after my first batch was more like biscuits.
  • Chilling everything (even the bowl) keeps the butter from melting early, which transforms the final texture.
03 -
  • Use a fork to stir at the end to avoid overworking your dough—your scones will thank you by staying tender.
  • Don’t be afraid to tweak the citrus—sometimes I swap in orange zest and juice for an unexpected twist.
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