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 All-purpose flour; 0.25 cup Granulated sugar; 1 tbsp Baking powder; 0.5 tsp Salt; 0.5 cup (1 stick) Cold unsalted butter, cut into small cubes; 0.75 cup Cold buttermilk; 1 tbsp Lemon zest; 1 cup Fresh blueberries; 1 cup Powdered sugar; 2-3 tbsp Fresh lemon juice

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These delightful scones are a springtime treat, combining the bright, zesty flavor of lemon with juicy, sweet blueberries. Made with cold butter and buttermilk, they bake up light, flaky, and tender, offering a wonderful texture contrast to the bursts of fruit. A simple lemon glaze adds an extra touch of sweetness and tang, making them irresistible for breakfast, brunch, or an afternoon snack, especially during April's fresh produce season.

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Prep Time20 min

Cook Time18 min

Servings8 scones

DifficultyMedium

Equipment

Large bowlPastry blender (or forks)Baking sheetParchment paperWhiskCooling rackCutting boardKnife

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 butter cubes to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3
Add the lemon zest and fresh blueberries to the flour mixture and toss gently to coat. Pour in the cold buttermilk and mix with a spoon or your hands until just combined. Be careful not to overmix; the dough will be shaggy.
4
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into an 8-inch circle, about 1-inch thick. Cut the circle into 8 wedges using a sharp knife or a round biscuit cutter for round scones. Place the scones on the prepared baking sheet.
5
Bake for 16-20 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Transfer the scones to a wire rack to cool slightly.
6
While the scones cool, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency. Drizzle the glaze over the warm scones before serving.

Nutrition

Calories320 kcal

Protein5g

Fat14g

Carbohydrates

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the dough. Toss them with a tablespoon of flour before adding to prevent them from sinking to the bottom and bleeding too much color.

What's the secret to flaky scones?

Using very cold butter and cold buttermilk is key. Also, avoid overmixing the dough. Overmixing develops gluten, which can make scones tough rather than flaky and tender.

Can I prepare the scone dough ahead of time?

You can prepare the dough, cut the scones, and then freeze them on the baking sheet until solid. Transfer to an airtight freezer bag for up to 1 month. 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.