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Lemon Blueberry Scones

These Lemon Blueberry Scones are a delightful combination of sweet blueberries and zesty lemon in a flaky, buttery pastry. Perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, British
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sift if lumpy.
  • 1/2 cup granulated sugar Reduce by 1–4 tablespoons for lower sugar.
  • 1 tablespoon baking powder Ensure freshness for proper rise.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup heavy cream Replace with coconut cream for dairy-free.
  • 1 large egg Use a flax egg for egg-free option.
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1/2 cup unsalted butter, cold and cubed Keep very cold for flakiness.
  • 1/2 cup fresh blueberries Use frozen if necessary, fold in while frozen.
  • 1 tablespoon lemon zest Zest from unwaxed lemons preferred.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries and lemon zest.
  5. In another bowl, combine the cream, egg, and vanilla.
  6. Add the wet ingredients to the dry ingredients and mix until just combined.
  7. Turn the dough onto a floured surface and pat it into a circle about 1 inch thick.
  8. Cut into wedges and place on a baking sheet lined with parchment paper.
Baking
  1. Bake for 15-20 minutes or until golden brown.
Serving
  1. Serve warm with jam or cream.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, wrap individually and store in a freezer bag for up to 3 months.