Blueberry Lemon Scones

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.33 cup Granulated Sugar (white granulated)
• 2 tsp Baking Powder (double-acting)
• 0.5 cup Unsalted Butter (very cold, cut into cubes)
• 1 heaping cup Fresh Blueberries (preferably wild or farm‑fresh)
• 1 tbsp Lemon Zest (zest of 1 lemon, no white pith)
• 0.25 cup Light Cream (can use heavy cream thinned with milk)
• 0.25 cup Plain Yogurt (full‑fat, plain)
• 1 Egg (large, room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 tbsp Light Cream (for brushing) (for a light shine on tops)
• 2 tbsp Sliced Almonds (optional, toasted if desired)
• 0.5 cup Powdered Icing Sugar (sifted)
• 2 tbsp Lemon Juice (freshly squeezed from the same lemon)

Instructions

1. Combine dry ingredients and cold butter

   In a large mixing bowl add 2 cups flour, 1/3 cup sugar and 2 tsp baking powder. Toss in the cold butter cubes and use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT10M

2. Add lemon zest

   Grate the zest of one lemon (about 1 tbsp) directly into the dry mixture and stir to distribute.

   Time: PT2M

3. Fold in blueberries

   Gently toss a heaping cup of fresh blueberries into the flour‑butter mixture, being careful not to crush them.

   Time: PT1M

4. Prepare wet ingredients

   In a separate bowl whisk together 1/4 cup light cream, 1/4 cup plain yogurt, 1 large egg and 1 tsp vanilla until smooth. The yogurt‑cream blend can be mixed ahead and chilled.

   Time: PT5M

5. Form shaggy dough

   Make a well in the center of the dry mixture and pour in the wet ingredients. Using a spatula, gently fold until just combined; the dough will look shaggy and slightly sticky.

   Time: PT5M

6. Adjust moisture if needed

   If the dough feels too dry, add a splash (1‑2 tbsp) of extra cream or milk and fold gently until the texture is cohesive but not wet.

   Time: PT2M

7. Shape into a disc

   Lightly dust a clean work surface with flour. Turn the dough out and pat it into an 8‑9 inch diameter disc about 1 inch thick.

   Time: PT5M

8. Cut into wedges

   Using a sharp knife, cut the disc in half, then each half into quarters, yielding eight equal triangular wedges.

   Time: PT3M

9. Transfer to baking sheets

   Line two baking sheets with parchment paper. Place four wedges on each sheet, leaving generous space between them for rise.

   Time: PT3M

10. Chill in freezer

    Place the prepared wedges in the freezer for at least 20 minutes. This firms the butter and helps create flaky layers.

    Time: PT20M

11. Preheat oven

    While the scones chill, preheat the oven to 400°F (200°C).

    Time: PT5M

    Temperature: 400°F

12. Brush and top

    Remove scones from the freezer. Lightly brush the tops with 2 tbsp light cream, then sprinkle sliced almonds and a pinch (≈1½ tsp) of granulated sugar over each.

    Time: PT3M

13. Bake scones

    Bake for 22‑25 minutes, checking at 18 minutes, until the tops are golden and the bottoms are firm.

    Time: PT22M

    Temperature: 400°F

14. Prepare lemon drizzle

    In a small bowl whisk together ½ cup powdered icing sugar with enough fresh lemon juice (about 2‑3 tbsp) to form a smooth, runny glaze.

    Time: PT5M

15. Glaze warm scones

    Allow scones to cool on the baking sheet for a few minutes, then drizzle the lemon glaze over each while still warm.

    Time: PT5M

16. Finish with extra zest

    Grate a little more lemon zest over the glazed scones for a fresh burst of aroma.

    Time: PT2M

Nutrition Facts

Calories

330

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

2g