Description
These Lemon Blueberry Scones are a delightful combination of tangy lemon zest and bursts of fresh blueberries, topped with a smooth lemon glaze. Perfect for breakfast or a sweet snack, these scones are tender, flaky, and full of flavor, made with simple ingredients and baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup milk (2%)
- 4 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (from 1 lemon)
- ½ cup sugar
- 1 egg white, beaten
- 6 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 2 tablespoons lemon juice, freshly squeezed (for glaze)
Dry Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon all-purpose flour (for blueberries)
- 3 cups powdered sugar (for glaze)
Butter and Fruit
- 1½ cups unsalted butter, cold, cut into cubes
- 2 cups fresh blueberries
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F. Line 2 baking sheets with parchment paper and set aside to ensure your scones bake evenly and don’t stick.
- Mix Wet Ingredients: In a medium bowl, whisk together milk, lightly beaten eggs, vanilla extract, lemon zest, and sugar until fully combined. Set aside to use later.
- Combine Dry Ingredients: In a large mixing bowl, sift or mix together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cut in Butter: Using a pastry cutter, cut the cold cubed butter into the dry ingredients until the pieces resemble large peas, which helps create a flaky texture in the scones.
- Add Wet Mixture: Stir the wet ingredients into the dry ingredients and butter mixture just until combined to avoid overworking the dough.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the scones, then gently fold them into the dough.
- Shape Dough: Transfer the dough to a lightly floured surface. Divide it into two pieces. Gently roll out each piece and fold the dough over itself 4 to 5 times to build layers. Shape into discs or rectangles about 1 inch thick. Cut into wedges, squares, or use a biscuit cutter for your preferred shape. Repeat with the second piece of dough.
- Prepare for Baking: Place the cut scones on the prepared baking sheets. Brush the tops with the beaten egg white to give them a glossy finish and help browning.
- Bake Scones: Bake in the preheated oven for 18 to 20 minutes or until the scones turn golden brown and a toothpick inserted comes out clean. Remove from oven and transfer to cooling racks to cool slightly.
- Make Lemon Glaze: In a medium bowl, whisk together powdered sugar, milk, vanilla extract, and freshly squeezed lemon juice until smooth. Adjust the consistency by adding more milk if too thick, or more powdered sugar if too thin.
- Glaze and Serve: While the scones are still warm, drizzle the lemon glaze evenly over each scone. Allow the glaze to set before serving for a delicious finishing touch.
Notes
- Use cold butter to ensure flaky layers in the scones.
- Tossing blueberries with flour prevents them from sinking in the dough.
- Do not overmix the dough to prevent tough scones.
- For an extra lemony kick, add additional lemon zest to the glaze.
- Scones are best enjoyed the day of baking but can be stored in an airtight container for up to 2 days.
