Description

These lemon blueberry scones are bursting with flavor and are incredibly easy to make. With fresh blueberries, zesty lemon, and a sweet glaze, they make a perfect breakfast or delightful snack for any time of day.

Ingredients

Scale

2 cups all-purpose flour, spooned and leveled
1 tbsp baking powder
3 tbsp granulated sugar
½ tsp coarse kosher salt
2 tbsp lemon zest, divided
6 tbsp chilled unsalted butter, cut into small cubes
1 cup fresh blueberries
¾ cup half and half
1 cup powdered sugar
2 tbsp half and half
1 tsp lemon juice
additional lemon zest

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Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, sugar, salt, and 1 tablespoon of lemon zest. Add the chilled butter, and use your hands or a pastry blender to mix until the mixture resembles fine crumbs.
Toss the blueberries in the flour mixture to coat them lightly.
Pour in the half-and-half and gently combine until the mixture begins to form a soft dough. Avoid overmixing.
Turn the dough onto a floured surface and pat it into a 1-inch thick circle. If sticky, sprinkle a small amount of flour on top.
Cut the dough into 6 equal wedges using a sharp knife or bench scraper.
Place the scones on the prepared baking sheet and bake for approximately 16 minutes, or until they are golden on the bottoms and cooked through.
Transfer the baked scones to a cooling rack and allow them to cool for about 10-15 minutes.
Meanwhile, prepare the glaze by whisking powdered sugar, half-and-half, lemon juice, and the remaining lemon zest until smooth. Adjust the consistency with more half-and-half or powdered sugar if needed.
Dunk or drizzle the scones with the glaze, letting the excess run off, then place them back on the cooling rack. Serve and enjoy once the glaze has set.

Notes

For best results, ensure the butter is very cold before mixing.
Feel free to substitute blueberries with other fruits such as raspberries or cranberries for a delicious variation.
These scones taste best when fresh but can be stored in an airtight container for a couple of days.

Nutrition

Serving Size: 1 scone
Calories: 250
Sugar: 10g
Sodium: 190mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg