There’s something incredibly magical about the aroma of warm scones wafting through the house on a lazy Sunday morning. I remember the first time I baked scones; I was a nervous wreck, my hands trembling as I measured out the flour. Little did I know that this would blossom into a cherished weekend ritual. These Lemon Blueberry Scones have become a family favorite, perfectly flaky, bursting with juicy blueberries, and kissed by the brightness of lemon zest. They’re best enjoyed fresh from the oven with a dollop of clotted cream. Let’s dive into this delightful recipe!
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup fresh blueberries
Zest of 1 lemon
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Instructions
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper, ready to catch all the deliciousness that’s about to unfold. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is where the foundation of our scones is built, combining dry ingredients to create a fluffy texture.
Next, introduce your cold cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial as it helps create those flaky layers we all adore in a scone.
Now, gently fold in the fresh blueberries and the zesty lemon. The blueberries will burst as they bake, adding a sweet juiciness to each bite, while the lemon zest brightens the flavor profile.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this wet mixture into the dry ingredients, mixing until just combined. Be careful not to overwork the dough; it’s okay if it’s a bit crumbly. Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat it into a circle about 1-inch thick.
Using a sharp knife, cut the dough into wedges or use a round cutter for a more traditional shape. Place the scones on the prepared baking sheet, spacing them out generously. Bake in the preheated oven for 15-20 minutes, or until they are a beautiful golden brown.
While your scones are baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Once the scones are done, let them cool slightly before drizzling with the glaze. The sweetness of the glaze paired with the tart blueberries and the refreshing lemon is simply divine.
Serve your Lemon Blueberry Scones warm with a side of clotted cream and a steaming cup of tea. As you take your first bite, let the memories of lazy mornings and joyful gatherings fill your heart. Enjoy every crumb!