These Lemon Blueberry Scones are a delightful treat, combining tangy lemon zest with sweet blueberries. Perfect for breakfast or an afternoon snack, these scones are moist, flavorful, and easy to make.
Preparation time
15min
Cooking time
20min
Ingredients
8 Servings
- 300 g all-purpose flour
- 10 g baking powder
- 1 egg
- 150 g fresh blueberries
- 100 g granulated sugar
- 120 ml heavy cream
- 1 lemon zest
- 1 g salt
- 113 g unsalted butter
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Step 4
Gently fold in the lemon zest and blueberries.
Step 5
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Step 6
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step 7
Turn the dough out onto a lightly floured surface and shape it into a rough circle about 1 inch thick.
Step 8
Use a sharp knife or a bench scraper to cut the dough into 8 wedges.
Step 9
Place the scones onto the prepared baking sheet and bake for 18-20 minutes, or until the scones are golden brown.
Step 10
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.