User:NoraVisser/Lemon Blueberry Scones

Description

Lemon Blueberry Scones are tender, flaky British-style scones bursting with fresh blueberries and bright lemon zest. They come together quickly, making them ideal for weekend brunches or afternoon tea. The lemon glaze adds a tangy sweetness that complements the jammy berries.

Ingredients

Scones

• 2 cups (250 g) all-purpose flour
• ⅓ cup (65 g) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon fine salt
• Zest of 1 large lemon
• ½ cup (115 g) cold unsalted butter, cut into small cubes
• ½ cup (120 ml) heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (150 g) fresh or frozen blueberries (do not thaw if frozen)

Lemon Glaze

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Procedure

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the cream mixture over the flour mixture and stir gently with a fork until just combined. Do not overmix.
6. Fold in the blueberries gently — if using frozen berries, work quickly to prevent streaking.
7. Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch (2.5 cm) thick.
8. Cut the circle into 8 wedges using a sharp knife or bench scraper.
9. Place the wedges on the prepared baking sheet, spaced about 2 inches apart. Brush the tops lightly with heavy cream.
10. Bake for 18–22 minutes, until golden brown on top and bottom.
11. Cool on the pan for 5 minutes, then transfer to a wire rack.
12. Prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over slightly warm scones.

Notes, tips and variations

• Cold butter is essential: Warm butter melts into the dough and produces bread-like texture rather than flaky scones. Freeze the butter for 15 minutes before cutting.
• Do not overmix: Once liquid is added, mix only until the dough just comes together.
• Frozen blueberries: Work fast — frozen berries can bleed purple color into the dough if handled too much.
• Make ahead: Shaped unbaked scones can be refrigerated overnight and baked fresh the next morning.
• Raspberry variation: Substitute blueberries with fresh raspberries for a different flavor profile.

See also

• Cookbook:Classic Banana Bread
• Cookbook:Apricot Muffins