Lemon Blueberry Scones

Name: Lemon Blueberry Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-12 scones
Cuisine: Deutsch
Ingredients: 2 cups All-purpose flour, plus more for dusting; 1/4 cup Granulated sugar; 1 tbsp Baking powder; 1/2 tsp Salt; 1/2 cup (1 stick) Unsalted butter, very cold and cubed; 1 large Lemon, zested; 1 cup Fresh or frozen blueberries (do not thaw if frozen); 1/2 cup Buttermilk, very cold; 1 large Egg, beaten (for egg wash); 2 tbsp Turbinado sugar (for sprinkling)

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Brighten your March days with these delightful Lemon Blueberry Scones. These tender, buttery pastries are infused with the zesty freshness of lemon and studded with juicy blueberries, offering a perfect balance of sweet and tart. Easy to make and wonderfully comforting, they are an ideal companion for a cup of tea or coffee, making any moment feel like a special occasion.

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Prep Time20 min

Cook Time20 min

Servings8-12 scones

DifficultyMedium

Equipment

Large mixing bowlPastry blender (or two knives)Baking sheetParchment paperPastry brush

Instructions

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3
Stir in the lemon zest and blueberries until evenly distributed. Gently pour in the cold buttermilk and mix with a fork or your hands until the dough just comes together. Be careful not to overmix; it will be shaggy.
4
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick round. Using a sharp knife or a round cookie cutter, cut the dough into 8-12 wedges or rounds. Transfer the scones to the prepared baking sheet.
5
Brush the tops of the scones with the beaten egg wash and sprinkle generously with turbinado sugar for a crunchy, sparkling crust.
6
Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. Transfer to a wire rack to cool slightly before serving warm with butter, jam, or clotted cream if desired.

Nutrition

Calories280 kcal

Protein5g

Fat14g

Carbohydrates

Frequently Asked Questions

How do I get flaky scones?

The key to flaky scones is using very cold butter and handling the dough as little as possible. The cold butter creates pockets of steam in the oven, leading to a light, airy texture. Avoid overmixing.

Can I use frozen blueberries?

Yes, absolutely! Do not thaw frozen blueberries before adding them to the dough. Adding them frozen helps prevent them from bleeding into the dough and keeps their shape better.

Can I prepare the dough ahead of time?

You can prepare the scone dough, cut out the shapes, and then freeze them on a baking sheet until solid. Transfer to an airtight freezer bag and bake directly from frozen, adding a few extra minutes to the baking time.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.