Lemon Blueberry Scones

Scones have long been celebrated as a delightful treat, perfect for breakfast, afternoon tea, or simply as an indulgent snack. Their light, fluffy texture and buttery flavor make them a favorite among both casual bakers and pastry enthusiasts. Among the many variations of this beloved baked good, zesty lemon blueberry scones stand out for their refreshing flavor combination that marries the tangy brightness of lemon with the sweet juiciness of blueberries. This delightful pairing not only awakens the palate but also brings a burst of color and vibrancy to any table setting.

Discover the deliciousness of zesty lemon blueberry scones, perfect for any occasion! These delightful pastries combine the bright taste of lemon with the sweet burst of blueberries, creating a refreshing treat that's easy to make. With a light and fluffy texture, these scones are ideal for breakfast or afternoon tea. Elevate your baking game with this simple recipe and indulge in the warm, inviting aromas that fill your kitchen. Perfectly complemented with jam or cream, they’re a must-try!

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Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 large lemon (about 1 tablespoon)

1/2 cup unsalted butter, chilled and cut into small cubes

1/2 cup buttermilk (or substitute with regular milk mixed with 1/2 tablespoon of vinegar)

1 large egg

1 teaspoon pure vanilla extract

1 cup fresh blueberries (or frozen blueberries, thawed and drained)

1 egg wash (1 egg + 1 tablespoon water, beaten together for brushing)

Additional granulated sugar for sprinkling on top (optional)

Instructions

Preheat the Oven: Set your oven temperature to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Whisk these ingredients together until they are evenly distributed and the mixture is well blended.

Incorporate Butter: Add the chilled, diced butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs – small, pea-sized pieces are ideal.

Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, and vanilla extract until the mixture is smooth and homogenous.

Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a wooden spoon or spatula just until the ingredients are combined. Take care not to overmix; it’s fine if there are a few lumps in the dough.

Fold in Blueberries: Carefully fold the fresh or thawed blueberries into the dough, ensuring they are evenly distributed but trying not to crush them.

Shape the Dough: Lightly flour a clean surface and transfer the dough onto it. Using your hands, pat the dough into a round disc, about 1-inch thick. Cut the disc into eight equal wedges, like a pizza.

Prepare for Baking: Place the scones on the prepared baking sheet, ensuring there is some space between each for expansion. Brush the tops of each scone with the egg wash for a beautiful golden finish and sprinkle with additional granulated sugar if desired.

Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Cool and Serve: Once baked, remove the scones from the oven and allow them to cool on a wire rack for about 10 minutes. Enjoy your zesty lemon blueberry scones warm or at room temperature for a delightful treat!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 8 scones

Presentation Tips: Serve the scones on a decorative platter, dusted with powdered sugar for added elegance. Pair with homemade lemon curd or clotted cream for a truly indulgent experience!