Lemon Blueberry Scones
Delightful homemade Lemon Blueberry Scones with a hint of zest and juicy blueberries, perfect for breakfast or brunch. Easy to make and bursting with flavor, these scones are a treat you don't want to miss.
Prep time: 15 minutesCook time: 20 minutesServes: 8
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup milk
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest
1 cup fresh blueberries
1 tbsp heavy cream
1 tbsp turbinado sugar
Instructions
1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, vanilla extract, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
8. Cut the dough into 8 equal wedges and place them on the prepared baking sheet.
9. Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.
10. Bake for 18-20 minutes, or until golden brown on top.
11. Remove from the oven and allow to cool slightly before serving.
Storage
Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating
Reheat scones in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
