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Amazing Lemon Blueberry Scones Recipe

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4 from 15 reviews

These Amazing Lemon Blueberry Scones are tender, buttery, and bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast or a delightful afternoon treat, they feature a sweet lemon glaze that complements the juicy berries beautifully. Easy to make with simple ingredients and baked to golden perfection, these scones are a crowd-pleasing classic.

Ingredients

Dry Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon zest (from 1 to 2 lemons)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup cold salted butter
  • 3/4 cup + 2 tablespoons buttermilk
  • 1/4 cup fresh lemon juice (from 1 to 2 lemons)
  • 1 to 1 1/4 cups fresh blueberries
  • 2 tablespoons melted butter (for brushing)

For Topping

  • Coarse or turbinado sugar, for sprinkling

For Glaze

  • 1 1/4 cups powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 400°F (200°C). Line a half sheet pan with parchment paper and set aside to ensure the scones bake evenly without sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, lemon zest, baking powder, baking soda, and salt. Mix thoroughly to distribute all leavening agents and flavors evenly.
  3. Add Butter: Using the large holes of a box grater, grate the cold salted butter into the dry ingredients. Toss the mixture so that the butter shreds are evenly coated with the flour mixture, which will create flaky layers in the scones.
  4. Incorporate Blueberries: Gently fold in the fresh blueberries, being careful not to crush them, which helps maintain their shape and burst in the baked scones.
  5. Add Buttermilk and Lemon Juice: Pour in the buttermilk and fresh lemon juice. Using a silicone spatula, fold the mixture gently until the dough starts to come together, taking care not to overmix to prevent tough scones and smashed blueberries.
  6. Check Dough Consistency: It’s normal if there are some dry spots. The dough should hold together when pressed lightly. Add extra buttermilk one tablespoon at a time only if the dough is very dry and crumbly.
  7. Form Dough on Counter: Turn the dough onto a counter dusted with 1 to 2 tablespoons of flour. Use your hands to gently bring the dough into a cohesive mass while working around the blueberries. Lightly knead or fold just once or twice to keep the texture tender.
  8. Shape the Dough: Pat and press the dough into a long rectangle approximately 15 by 3 inches in size, creating a manageable shape for cutting.
  9. Cut Scones: Using a bench scraper or knife, cut the dough into 10 to 12 triangular wedges. Place the scones spaced about 1/2-inch apart on the prepared baking sheet.
  10. Prepare for Baking: Brush the tops of the scones with melted butter and sprinkle with coarse or turbinado sugar to add a sweet, crunchy finish after baking.
  11. Bake: Bake the scones for about 15 minutes until they are lightly golden on the bottoms and sides, and no longer doughy in the center. Remove from oven and cool on the pan for a few minutes or transfer to a wire rack to cool completely.
  12. Make Glaze: Whisk together powdered sugar and lemon juice until the glaze is thick but pourable. Adjust consistency by adding extra lemon juice for thinning or powdered sugar for thickening, a tablespoon at a time.
  13. Glaze and Serve: Drizzle the lemon glaze over the cooled scones. Serve the scones warm or at room temperature for the best flavor and texture experience.

Notes

  • If using frozen blueberries, do not thaw before mixing to prevent them from bleeding into the dough; toss them lightly in flour first to help distribute evenly.
  • For mixing, you can also use a food processor or pastry blender to cut the butter into the flour mixture if preferred.
  • Do not overmix the dough to maintain tender, flaky scones and avoid crushing the blueberries.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://recipefeastful.com/amazing-lemon-blueberry-scones-recipe/