Oh my goodness, friends, get ready to experience the most delightful morning treat ever! These Lemon Blueberry Scones are like little bursts of sunshine, packed with juicy blueberries and zesty lemon flavor. We’re talking buttery, crumbly scones with a sweet lemon glaze thatโll make your taste buds sing. And guess what? Theyโre super easy to make, perfect for a cozy weekend brunch or a quick weekday pick-me-up. Trust me, these scones are going to become your new favorite!
Why Youโll Love This Recipe
- Bursting with Flavor: The combination of lemon and blueberry is a match made in heaven!
- Perfect Texture: Buttery, crumbly, and oh-so-satisfying.
- Quick and Easy: Ready in just 40 minutes, perfect for busy mornings.
- Impressive Yet Simple: Looks like you spent hours, but itโs a breeze to make.
Ingredients Youโll Need
Lemon Blueberry Scones
- Milk (2%): Adds moisture and richness to the dough.
- Eggs (Lightly Beaten): Binds the ingredients and adds moisture.
- Vanilla Extract: Adds a warm, sweet flavor.
- Lemon Zest: Provides a bright, citrusy zing.
- Sugar: Sweetens the scones.
- All-Purpose Flour: The base of our scones.
- Baking Powder: Makes the scones light and fluffy.
- Salt: Enhances the flavors.
- Unsalted Butter (Cold, Cubed): The key to crumbly, buttery scones.
- Fresh Blueberries: Adds sweet, juicy bursts of flavor.
- All-Purpose Flour (for Blueberries): Prevents blueberries from sinking.
- Egg White (Beaten): For a golden, glossy finish.
Lemon Glaze
- Powdered Sugar: Sweetens and thickens the glaze.
- Milk: Thins the glaze to the perfect consistency.
- Vanilla Extract: Adds a touch of sweetness.
- Lemon Juice (Freshly Squeezed): Provides a tangy, citrusy kick.
Variations
- Other Berries: Try using raspberries, blackberries, or a mix of berries.
- Orange Zest: Swap lemon zest for orange zest for a different citrus flavor.
- Poppy Seeds: Add poppy seeds to the dough for a nutty crunch.
- Maple Glaze: Use maple syrup instead of lemon juice in the glaze.
How to Make Lemon Blueberry Scones
Step 1: Preheat and Prep
Preheat your oven to 400ยฐF (200ยฐC). Line two baking sheets with parchment paper.
Step 2: Mix Wet Ingredients
In a medium bowl, whisk together milk, eggs, vanilla extract, lemon zest, and sugar.
Step 3: Mix Dry Ingredients
In a large bowl, combine flour, baking powder, and salt.
Step 4: Cut in Butter
Cut cold butter into the dry ingredients using a pastry cutter until it resembles large peas. Stir in the wet ingredients until just combined.
Step 5: Fold in Blueberries
Sprinkle blueberries with 1 tablespoon of flour and gently fold them into the dough.
Step 6: Shape Scones
Transfer dough to a floured surface. Cut into two pieces. Roll each piece into a disc or rectangle. Fold and repeat 4-5 times. Shape into 1-inch thick discs or rectangles. Cut into wedges, squares, or use a biscuit cutter. Brush with egg white.
Step 7: Bake
Bake for 18-20 minutes, or until golden brown. Transfer to cooling racks.
Step 8: Make Lemon Glaze
In a bowl, mix powdered sugar, milk, vanilla extract, and lemon juice until smooth. Adjust consistency as needed.
Step 9: Drizzle and Serve
Drizzle warm scones with lemon glaze. Let stand until the glaze sets, then serve.
Pro Tips for Making the Recipe
- Cold Butter is Key: Use very cold butter for the best crumbly texture.
- Gentle Mixing: Donโt overmix the dough, or the scones will be tough.
- Flour Blueberries: Coating blueberries with flour prevents them from sinking to the bottom.
- Don’t overwork the dough when shaping the scones, you want to keep it light and airy.
How to Serve
- Brunch: Serve warm with butter, jam, or clotted cream.
- Tea Time: Perfect with a cup of tea or coffee.
- Morning Treat: Enjoy as a quick and delicious breakfast.
Make Ahead and Storage
Storing Leftovers
Store in an airtight container at room temperature for 1-2 days or in the fridge for up to 3 days.
Freezing
Wrap each scone individually in plastic wrap or a freezer bag for up to 3 months.
FAQs
1. Can I use frozen blueberries?
Yes, but donโt thaw them. Toss them with flour before adding to the dough.
2. Can I use a different type of milk?
Yes, whole milk or almond milk will work.
3. How do I prevent the scones from being dry?
Donโt overbake them and use enough butter.
4. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Bake as directed.
Conclusion
These Lemon Blueberry Scones are a must-bake for anyone who loves a delicious, easy treat! Theyโre packed with flavor and perfect for any occasion. So, grab your ingredients and letโs get baking! Youโre going to love every bite!
PrintLemon Blueberry Scones Recipe!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
ย Start your day with the delightful flavors of Lemon Blueberry Scones. These tender, flaky scones are bursting with juicy blueberries and a zesty lemon flavor, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Lemon Blueberry Scones:
- 1 cup milk (2%)
- 4 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest (from 1 lemon)
- 1/2 cup sugar
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/2 cups butter, unsalted, cold, cut into cubes
- 2 cups blueberries, fresh
- 1 tablespoon all-purpose flour
- 1 egg white, beaten
Lemon Glaze:
- 3 cups powdered sugar
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400ยฐF. Line 2 baking sheets with parchment paper and set aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the milk, eggs, vanilla extract, lemon zest, and sugar. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt.
- Cut Butter into Flour: Cut the cold butter into the dry ingredients using a pastry cutter until the size of large peas. Stir in the wet ingredients until just combined.
- Fold in Blueberries: Sprinkle 1 tablespoon of flour over the blueberries and gently fold them into the dough.
- Shape Scones: Transfer the dough to a lightly floured surface. Cut into 2 pieces. Gently roll out each piece, fold the dough over itself 4-5 times. Shape into discs or rectangles about 1-inch thick. Cut into wedges, squares, or use a biscuit cutter. Repeat with the other piece. Transfer scones to a baking sheet and brush with egg white.
- Bake: Bake for 18 to 20 minutes, or until golden brown. Transfer to cooling racks.
- Make Lemon Glaze: In a medium bowl, mix powdered sugar, milk, vanilla, and lemon juice until smooth. Adjust consistency with milk or sugar.
- Drizzle Scones with Glaze and Serve: While scones are warm, drizzle lemon glaze over each scone. Let them stand until the glaze sets, then serve.
Notes
- Use very cold butter for flaky scones; frozen butter can be grated.
- Store in an airtight container at room temperature for 1-2 days or in the fridge for up to 3 days.
- To freeze, wrap each scone individually in plastic wrap or a freezer bag for up to 3 months.
- Nutritional information is a rough estimate and can vary.
Nutrition
- Serving Size: 1 scone with glaze
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
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