Description
These Lemon Blueberry Scones are a delightful breakfast or snack treat, featuring a tender, flaky texture bursting with fresh blueberries and bright lemon zest. Topped with a luscious lemon glaze, they offer the perfect balance of sweet and citrusy flavors, 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
Dry Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1½ cups unsalted butter, cold, cut into cubes
- 1 tablespoon all-purpose flour (for blueberries)
Fruit
- 2 cups fresh blueberries
Glaze
- 3 cups powdered sugar
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside to ensure the scones don’t stick during baking.
- Mix Wet Ingredients: In a medium bowl, whisk together milk, lightly beaten eggs, vanilla extract, lemon zest, and sugar until well combined. This mixture will add moisture and flavor to the dough.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, baking powder, and salt. This dry blend forms the base of your scones, helping with structure and rise.
- Cut Butter into Flour: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles large peas, ensuring a flaky texture.
- Combine Wet and Dry Ingredients: Stir the wet ingredient mixture into the dry butter-flour mixture gently until just combined to avoid overworking the dough.
- Fold in Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the dough, taking care not to burst the berries.
- Shape Scones: Turn the dough onto a lightly floured surface. Divide into two pieces. For each piece, gently roll it out and fold over itself 4-5 times to create layers. Shape into discs or rectangles about 1-inch thick. Cut into your preferred shapes like wedges or squares, or use a biscuit cutter.
- Prepare for Baking: Transfer the shaped scones onto the prepared baking sheets. Brush the tops lightly with the beaten egg white to encourage a shiny golden crust.
- Bake: Place the baking sheets in the preheated oven and bake for 18 to 20 minutes or until the scones turn a beautiful golden brown. Remove from oven and transfer to cooling racks.
- Make Lemon Glaze: In a medium bowl, whisk together powdered sugar, milk, vanilla extract, and freshly squeezed lemon juice until smooth. Adjust 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 generously over each piece. Let the glaze set for a few minutes before serving to enhance their zesty sweetness and create a beautiful finish.
Notes
- Use cold butter to ensure the scones are flaky and tender.
- Do not overmix the dough to avoid tough scones.
- Fresh blueberries are preferred; if using frozen, do not thaw to prevent bleeding into the dough.
- Adjust lemon zest and juice to taste for more or less citrus flavor.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently before serving for a fresh-baked taste.
