If you're craving a morning treat that combines the tangy allure of lemon with the burst of fresh blueberries, these Lemon Blueberry Scones are your answer. Perfect for a weekend brunch or a cozy afternoon snack, these scones are a delightful balance of tart and sweet.
All-purpose flour is the base for our scones, providing structure and stability. Granulated sugar adds just the right amount of sweetness, without overpowering the lemon and blueberry flavors. The baking powder is our leavening agent, giving the scones their lovely rise. A pinch of salt enhances the flavors and balances the sweetness.
Unsalted butter, cubed and cold, is crucial for creating those flaky layers we adore in scones. The milk adds moisture and richness, while the egg helps bind everything together and adds to the scone's tenderness. Vanilla extract provides a subtle depth, and the lemon zest infuses the dough with a refreshing citrus note.
Fresh blueberries are the stars of the show, adding bursts of juiciness throughout. A brush of heavy cream on top results in a beautiful golden crust, while a sprinkle of turbinado sugar adds a delightful crunch.
These scones pair beautifully with a dollop of clotted cream or a smear of lemon curd. For a heartier option, try serving alongside a savory quiche or fresh fruit salad to balance the sweetness.
Start by preheating your oven to 400°F (205°C) and lining a baking sheet with parchment paper. This ensures your scones don’t stick while baking. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This will evenly distribute all the dry ingredients.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. The cold butter is key here — it creates those flaky layers.
In another bowl, whisk the milk, egg, vanilla extract, and lemon zest until combined. Pour this liquid mixture into the dry ingredients. Stir only until just combined to avoid tough scones.
Gently fold in the blueberries. Be careful not to overmix as it might break the berries and color the dough. Turn the dough out onto a lightly floured surface and shape it into a circle about an inch thick. Too much handling will make the scones tough.
Cut the circle into 8 equal wedges and place them on your prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar for extra crunch and sweetness.
Bake for 18–20 minutes, or until the tops are golden brown. Allow them to cool slightly before serving. This brief wait lets the scones firm up a bit, making them easier to handle.
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