Description
Enjoy the buttery, flaky texture of these homemade blueberry scones, filled with fresh blueberries and a touch of lemon zest. Ideal for breakfast or a delightful afternoon snack, these easy-to-make scones are sure to impress your family and friends!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries (or frozen, if fresh are not available)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for added flavor)
- Extra sugar for sprinkling on top (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, leaving some small pieces of butter visible.
- Gently fold in the blueberries, keeping frozen blueberries frozen until ready to add to prevent bleeding.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest (if using) until well combined.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined. The dough should be slightly sticky but manageable, with some flour still visible.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
- Shape the dough into a circle about 1-inch thick. Cut the circle into 8 equal wedges using a sharp knife or bench scraper.
- Transfer the wedges onto a baking sheet lined with parchment paper, leaving space between each scone.
- If desired, sprinkle a bit of sugar on top of each scone before baking.
- Bake in the preheated oven for about 15-20 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- These scones are best enjoyed warm, served with butter or clotted cream.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Thaw at room temperature and warm in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes