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Lemon Blueberry Scones

Lemon Blueberry Scones are a bright, tender treat that balances citrus sparkle with sweet berries, perfect for brunch or an afternoon snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, British
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder Ensure fresh baking powder for a good rise.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tablespoon lemon zest Add to the wet mix for even citrus flavor.
  • 1 teaspoon vanilla extract
Other Ingredients
  • 1/2 cup unsalted butter Cold and cubed for flaky texture.
  • 1 cup blueberries Fresh or frozen; keep frozen until use.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
  3. Cut cold, cubed butter into the dry mix until it resembles coarse crumbs.
  4. In another bowl, whisk together heavy cream, egg, lemon zest, and vanilla until smooth.
  5. Add wet ingredients to dry ingredients and stir until just combined. Fold in blueberries gently.
  6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
  7. Place the wedges on the prepared baking sheet and bake for 15–18 minutes until golden brown.
  8. Let cool slightly on a rack and serve warm.

Notes

Store cooled scones in an airtight container for up to 3 days, or freeze for up to 3 months. For best results, reheat in the oven.