Lemon Blueberry Scones: These scones are light, flaky, and full of flavor! A perfect way to toast to the end of summer!
In my life, I have found that people don’t really like scones. The usual complaint? They’re too dry.
Okay, I get that. Scones can be very dry.
Like where’s-the-water-or-coffee-because-I’m-choking dry.
Don’t worry, guys. I promise you this, these scones are good and not dry at all. Plus, they’re filled with sweet blueberries and tangy lemon zest and glaze.
Could it be any better? (In a Chandler Bing from Friends voice)
Now, as some of you might recognize, I really like the lemon blueberry combo, as seen here in my lemon blueberry cheesecake bars.
There’s just something about the blueberry flavor mixed with the bright lemon flavor that create this out of the world combination. Plus, it’s pretty much like summer in a scone.
Okay, so I really like anything sweet.
My sweet tooth runs deep.
Since my New York trip, I’ve been attempting to re-create everything I ate and share it with you guys. Now, I ate a lot of great things in New York from a lot of great places.
I wasn’t planning on including the scone I ate from Starbucks (in the airport) in this post, but after making these for a friend’s baby shower (or baby sprinkle since it’s her second child 🙂 ), I decided why not photograph these delicious babies and post them for you? It’s simply ironic that I happened to eat one in NYC. I guess my love for scones runs deep.
I like my scones more than Starbucks’. 🙂
You start with flour, sugar, salt, zest, baking powder, and cold butter and combine it until it resembles coarse crumbs, much like pie dough.
Next, you add an egg and heavy cream.
Lastly, you add in blueberries, and the dough is done.
Pat the dough into a circle, with the dough about 1/2 inch thick, and cut the dough into 8 triangles.
Bake at 400 for 12-14 minutes or until golden brown.
Mix lemon juice and powdered sugar for the glaze, pour over the scones, and eat ’til your heart’s content.
- 2 c all purpose flour
- 1/2 sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp lemon zest
- 1/2 c cold butter, cubed
- 1 egg, beaten
- 1/2 c heavy cream, plus more for brushing
- 1 c fresh blueberries (or frozen in the winter months)
- 2-3 Tbsp lemon juice
- 1 c powdered sugar
- 1 tsp lemon zest
- Preheat oven to 400.
- In a bowl, mix flour, sugar, salt, zest, and baking powder together. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs.
- Mix heavy cream and egg together, and slowly drizzle into the scone batter while stirring gently. Stir just until combined.
- Lastly, add in the blueberries and fold in gently.
- On a floured surface, turn out the dough and pat into a 1-inch thick circle. Cut the dough into eighths, place on a greased baking sheet, brush with heavy cream, and bake for 12-14 minutes, or until golden brown.
- While the scones are cooling, mix together lemon juice, powdered sugar, and zest. Once combined, drizzle the glaze over the scones.
My favorite products used in this recipe: