Lemon Blueberry Scones Recipe for a Sweet Morning Treat
This lemon blueberry scones recipe combines fresh blueberries with zesty lemon for a delightful breakfast treat.
Equipment
- - Oven
- - Baking sheet
- - Parchment paper
- - Mixing bowls
- Whisk
- Grater
- Floured Surface
Ingredients
For the Scones
- 2 cups all-purpose flour Ensure it's spooned and leveled.
- 1/3 cup cane sugar Can be swapped with granulated sugar.
- 1 tablespoon baking powder Check expiration for best results.
- 1/2 teaspoon sea salt Table salt can be used as an alternative.
- 1/2 cup unsalted butter (frozen) Grated into the flour mixture.
- 1 cup blueberries Can be fresh or frozen.
- 3/4 cup cold buttermilk Substitute with heavy cream if needed.
- 1 large egg Binds ingredients together.
- 1 tablespoon lemon zest Adjust to taste.
- 2 tablespoons coarse sugar Optional for sprinkling.
Instructions
How to Make Lemon Blueberry Scones
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, cane sugar, baking powder, and sea salt.
- Grate the frozen unsalted butter into the flour mixture and stir until it resembles coarse meal.
- Gently fold in the blueberries, being careful not to crush them.
- In a separate bowl, whisk together the cold buttermilk, egg, and lemon zest, then add to the dry ingredients.
- Lightly knead the dough in the bowl until just combined.
- Shape the dough into a 7-8 inch disk, slice into 8 wedges, and transfer to a baking sheet.
- Freeze the scones for about 15 minutes to help maintain their shape.
- Brush the tops with buttermilk and sprinkle with coarse sugar.
- Bake for 18-27 minutes until golden brown.
- Allow to cool on a wire rack before serving.
Notes
Optional: Add a drizzle of lemon glaze for extra sweetness.