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Fluffy Lemon Blueberry Scones

Delightful and irresistible, Fluffy Lemon Blueberry Scones are a perfect treat for breakfast or brunch, combining zesty lemon and juicy blueberries in a soft, buttery texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: British
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter, cold and cubed Make sure to use cold butter for a flaky texture.
  • 1 cup blueberries (fresh or frozen) Gently fold in to avoid squishing.
  • 1 tablespoon lemon zest Adds a refreshing zing.
  • ½ cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Glaze
  • 1 cup powdered sugar For glazing.
  • 2 tablespoons lemon juice For glazing.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
  3. Add the cold, cubed butter to the dry mixture. Blend until it resembles coarse crumbs.
  4. Gently fold in the blueberries and lemon zest.
Mixing
  1. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour into the dry ingredients and stir just until combined.
  2. Turn the dough onto a lightly floured surface, gently knead a few times, and shape it into a circle about 1 inch thick.
Baking
  1. Cut the dough into wedges or use a round cutter. Transfer to a parchment-lined baking sheet.
  2. Bake for 20-25 minutes or until golden brown on top.
G glazing
  1. While the scones are baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
  2. Once baked, let the scones cool slightly before drizzling with glaze.
  3. Enjoy warm with tea or coffee.

Notes

To keep scones fresh, store in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months.