Blueberry Lemon Scones - Tender And Flaky

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.33 cup Granulated Sugar (fine granules)
• 2.5 teaspoons Baking Powder (double-acting)
• 0.75 teaspoon Salt (kosher or table salt)
• 8 tablespoons Unsalted Butter (cold, cut into cubes)
• 1 cup Fresh Blueberries (rinsed and patted dry)
• 1 tablespoon Lemon Zest (zest of about 1 lemon)
• 0.75 cup Heavy Cream (cold; divided for dough, brushing, and glaze)
• 1 Large Egg (room temperature)
• 1.5 teaspoons Vanilla Extract (pure vanilla)
• 0.5 cup Confectioners' Sugar (sifted)
• 2 tablespoons Lemon Juice (freshly squeezed)

Instructions

1. Whisk Dry Ingredients

   Combine 2 cups all-purpose flour, 1/3 cup granulated sugar, 2½ teaspoons baking powder, and ¾ teaspoon salt in a large mixing bowl and whisk until evenly blended.

   Time: PT5M

2. Cut In Cold Butter

   Add 8 tablespoons cold unsalted butter cubes to the flour mixture. Toss to coat, then use a pastry blender (or fingertips) to cut the butter into the flour until the mixture resembles coarse cornmeal with some visible butter pieces.

   Time: PT5M

3. Add Blueberries and Lemon Zest

   Stir 1 cup fresh blueberries and 1 tablespoon lemon zest into the flour‑butter mixture until the fruit is lightly coated.

   Time: PT2M

4. Whisk Wet Ingredients

   In a separate small bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract.

   Time: PT2M

5. Combine Wet and Dry

   Make a well in the center of the dry ingredients, pour in the wet mixture, and gently stir with a spatula until a slightly sticky, shaggy dough forms.

   Time: PT3M

6. Adjust Moisture if Needed

   If the dough feels dry, add an extra tablespoon of heavy cream and mix just until incorporated.

   Time: PT1M

7. Shape the Dough

   On a lightly floured surface, press and fold the dough a few times, then pat it into an 8‑inch circle.

   Time: PT5M

8. Cut and Chill

   Cut the circle into eight equal wedges with a sharp knife, place them on a small baking sheet, and refrigerate for 15 minutes.

   Time: PT15M

9. Prepare for Baking

   Transfer the chilled wedges to a larger baking sheet and brush the tops with a little extra heavy cream for a golden finish.

   Time: PT3M

10. Bake Scones

    Bake in a preheated oven at 400°F for about 20 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

    Time: PT20M

    Temperature: 400°F

11. Make Lemon Glaze

    While the scones bake, whisk together ½ cup confectioners' sugar, 2 tablespoons fresh lemon juice, and ½ teaspoon vanilla extract until smooth.

    Time: PT2M

12. Glaze the Scones

    When the scones are done, remove them from the oven, let them cool for a couple of minutes, then drizzle the lemon glaze over the tops.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free All-Purpose Flour
• Instead of Granulated Sugar: Coconut Sugar, Powdered Sugar
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Salt: Sea Salt
• Instead of Unsalted Butter: Margarine, Cold Coconut Oil (solid)
• Instead of Fresh Blueberries: Frozen Blueberries (thawed)
• Instead of Lemon Zest: Lemon Extract (1 tsp)
• Instead of Heavy Cream: Half-and-half (less rich)
• Instead of Large Egg: Egg substitute (1/4 cup flaxseed meal + water)
• Instead of Vanilla Extract: Vanilla essence
• Instead of Confectioners' Sugar: Powdered Sugar
• Instead of Lemon Juice: Store-bought lemon juice

Equipment Needed

• Mixing Bowl
• Whisk
• Pastry Blender
• Measuring Cups and Spoons
• Small Baking Sheet
• Large Baking Sheet
• Sharp Knife
• Spatula
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Cutting in cold butter to achieve flaky layers.
• Mixing until just combined to avoid tough scones.
• Chilling the shaped wedges before baking.
• Baking at the correct temperature and time for golden tops.

Chef Tips from the Video

• Use freshly grated lemon zest for the brightest flavor.
• Line baking sheets with parchment paper for easy cleanup and even browning.
• For an extra shine, brush the tops with a quick egg wash (1 egg beaten with 1 tsp water) before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap individually and freeze for up to 2 months; reheat in the oven.

Room temperature: Best eaten the same day; can sit out for up to 1 day.

Make-Ahead Tips

• Bake the scones a day ahead and store in the refrigerator; reheat briefly in a 350°F oven.
• The lemon glaze can be prepared up to 2 days in advance and kept in a sealed container at room temperature.

Frequently Asked Questions