Lemon Blueberry Scones

Name: Lemon Blueberry Scones
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8 scones
Cuisine: Deutsch
Ingredients: 2 cups (240g) All-purpose flour, plus more for dusting; 1/4 cup (50g) Granulated sugar; 1 tbsp Baking powder; 1/2 tsp Salt; 1/2 cup (113g) Unsalted butter, very cold and cut into small cubes; 1 large Egg; 1/2 cup (120ml) Heavy cream, plus more for brushing; 1 tsp Vanilla extract; Zest of 1 large Lemon; 1 cup (150g) Fresh blueberries

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These Lemon Blueberry Scones are a delightful treat, combining the tangy zest of lemon with the sweet juiciness of fresh blueberries in a tender, flaky pastry. They are quick to prepare and bake, making them an ideal choice for a spring brunch or a cozy afternoon tea. The perfect balance of sweet and tart, these scones are delicious served warm with a dollop of clotted cream or a simple lemon glaze.

speichern

Prep Time20 min

Cook Time18 min

Servings8 scones

DifficultyEasy

Equipment

Large mixing bowlPastry blender (optional)Baking sheetParchment paper

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. Add the cold, cubed butter to the dry ingredients.
2
Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Stir in the lemon zest.
3
In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Be careful not to overmix. Gently fold in the fresh blueberries.
4
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle. Using a sharp knife or a round cutter, cut out scones. For classic wedges, cut the circle into 8 triangles. Place the scones on the prepared baking sheet.
5
Lightly brush the tops of the scones with a little extra heavy cream. Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Let cool slightly on a wire rack.
6
Serve warm, plain, or with a simple lemon glaze (made by mixing powdered sugar with lemon juice) and clotted cream or jam for an extra treat.

Nutrition

Calories320 kcal

Protein5g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can use frozen blueberries! Do not thaw them before adding to the dough, as they can bleed color. Just fold them in as you would fresh berries.

What makes scones light and fluffy?

Using very cold butter and not overmixing the dough are key. The cold butter creates steam pockets during baking, resulting in a flaky texture, and overmixing develops gluten, which can make scones tough.

How can I store leftover scones?

Leftover scones are best stored in an airtight container at room temperature for up to 2-3 days. Reheat them briefly in a microwave or oven for the best texture.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.