Made with plump, juicy blueberries and tart lemons, these Lemon Blueberry scones are sweet with a tangy zing of citrus.
Prep Time15 minutesmins
Cook Time22 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Keyword: lemon blueberry scones
Servings: 8scones
Ingredients
Scones
2cupsall-purpose flour
1/4cupsugar
1tbsplemon zest
2tspbaking powder
1/2tspcinnamon
1/2tspkosher salt
1/2cupbutterfrozen
1/2cupheavy cream
1egg
2tspvanilla extract
1cupblueberriesfresh or frozen
1tbspcoarse sugar
Glaze
1cuppowdered sugar
1/4cupfresh lemon juice
Instructions
Whisk together the flour, sugar, lemon zest, baking powder, cinnamon and salt in a large bowl. Grate the butter and add it to flour mixture and combine with a pastry blender. Put mixture in the refrigerator.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Remove flour mixture from refrigerator and add the wet mixture to it. Add in blueberries and stir to combine.
Place dough on a floured workspace and roll it into a ball. Using a rolling pin, roll the dough into an 8-10 inch circle. Cut the dough into 8 wedges. Sprinkle each wedge with course sugar.
Place the wedges in the refrigerator for 8-10 minutes.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone baking mat.
Place the scones on the baking sheet a couple of inches apart from one another. Bake for 20-22 minutes or until golden brown around the edges.
Glaze
Whisk the powdered sugar and lemon juice together. Drizzle on top of scones.