Description
These Lemon Blueberry Scones are tender, flaky, and bursting with fresh blueberries and bright lemon zest. Perfectly baked to a golden brown finish and topped with a tangy lemon glaze, they make a delightful breakfast or afternoon treat.
Ingredients
Scale
Wet Ingredients
- 1 cup milk (2%)
- 4 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (from 1 lemon)
- ½ cup sugar
- 1 egg white, beaten (for brushing)
Dry Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
- 1½ cups butter, unsalted, cold, cut into cubes
Fruit
- 2 cups blueberries, fresh
Glaze
- 3 cups powdered sugar
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the milk, lightly beaten eggs, vanilla extract, lemon zest, and sugar until well combined. Set this mixture aside.
- Combine Dry Ingredients: In a large mixing bowl, stir together the all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agent and seasoning.
- Incorporate Butter: Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles large peas. The butter bits are essential for flaky scones.
- Add Wet Ingredients: Gently stir the milk and egg mixture into the flour and butter mixture until just combined; avoid overmixing to keep the scones tender.
- Blend in Blueberries: Toss the fresh blueberries in 1 tablespoon of flour to prevent them from sinking and then gently fold them into the dough, distributing them evenly.
- Shape the Dough: Transfer the dough onto a lightly floured surface and divide it into two pieces. Roll or pat each piece into a disc or rectangle about 1 inch thick. Fold the dough over itself 4 to 5 times to create layers, then cut into wedges, squares, or use a biscuit cutter.
- Prepare for Baking: Arrange the cut scones on the prepared baking sheets and brush the tops with beaten egg white for a shiny, golden finish.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until the scones are golden brown and firm to the touch. Remove from oven and transfer to cooling racks.
- Make the Glaze: In a medium bowl, mix the powdered sugar, milk, vanilla extract, and freshly squeezed lemon juice until smooth. Adjust consistency by adding more milk or powdered sugar as needed.
- Glaze the Scones: Drizzle the lemon glaze over the warm scones. Allow the glaze to set before serving for the best flavor and texture.
Notes
- Use cold butter to achieve flaky scones.
- Do not overmix the dough to keep scones tender.
- Coating blueberries in flour prevents them from bleeding into the dough.
- You can substitute fresh blueberries with frozen ones; no need to thaw.
- For a dairy-free version, use plant-based milk and butter alternatives.
- Scones taste best the day they are made but can be stored in an airtight container for up to two days.
