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Blueberry Lemon Scones Recipe

Crunchy, golden-brown on the outside and soft and moist on the inside, bursting with flavor, this blueberry lemon scones recipe has to be in your recipe book.
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Course Dessert

Ingredients
  

Ingredients for the dough:

  • 280 g all-purpose flour
  • 1/2 tsp salt
  • 15 g baking powder
  • 50 g sugar
  • 115 g cold butter
  • zest of 1 lemon
  • 230 g blueberries
  • 1 egg
  • 120 ml milk
  • 2 tbsp half and half (optional)

Ingredients for the glaze:

  • 60 g powdered sugar
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract

Instructions
 

  • In a mixing bowl combine the flour, baking powder, salt and sugar. Using a spatula give it a quick mix.
  • Add the cold butter that you can cut into small pieces or you can use a grater and grate it like I do. Rub the butter into the dry ingredients until you get a crumbly mixture.
  • Next, add the lemon zest and the blueberries and gently mix all together.
  • After that, add the bitten egg and the milk. Using a spatula, gently combine all the ingredients until no dry flour remains.
  • Slightly flour the work surface and dump the dough on top.  Gently knead the dough just to bring all the pieces together.  Then press the dough into an 8-inch circle.
  • Transfer the dough onto a baking sheet covered with parchment paper and cut into 8 wedges. Brush the top with half and half and sprinkle with sugar.
  • Pop the tray into the oven heated to 400 degrees Fahrenheit and bake for 20-25 minutes or until the top is golden-brown. Let them cool.
  • Whisk the powdered sugar, lemon juice and vanilla extract until smooth. Drizzle it over the scones and enjoy these heavenly good baking treats.

Notes

  • Before making the scones dough  make sure that all the ingredients are refrigerated cold. 
  • Line your baking sheet with parchment paper or a Teflon sheet and preheat your oven to 400°F degrees (200°C).
  • To combine the cold butter and the dry ingredients you can cut the butter into small cubes or you can use a grater.
  • This recipe calls for fresh blueberries, but you can definitely use frozen ones instead as well. Just make sure to thaw them, wash them, and then pat them dry using a kitchen towel or paper towel before using in this recipe.
  • You can store the baked Blueberry Lemon Scones at room temperature for 1-2 days or in the airtight container in the refrigerator for 3-5 days.
  • You can form the dough, cover it with plastic wrap, and then place it in the fridge the night before you intend to bake them.