Lemon Blueberry Scones

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/4 cup Granulated Sugar
• 1/2 cup Unsalted Butter (extra‑cold, frozen then grated or cubed)
• 1/2 cup Heavy Cream (plus 1 tablespoon for brushing)
• 1 Large Egg (room temperature)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Lemon Zest (freshly grated)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 cup Blueberries (fresh or frozen (do not thaw))
• 2 tablespoons Coarse Sugar (optional, for topping)
• 1 cup Powdered Sugar (for optional glaze)
• 1 tablespoon Water (mixed with cream for brushing)

Instructions

1. Chill Bowl and Butter

   Place a large mixing bowl in the freezer for at least 5 minutes. Meanwhile, cut the cold butter into 1‑inch cubes and return to the freezer to keep it icy.

   Time: PT5M

2. Grate or Cube Butter

   If you have a microplane, grate the frozen butter directly into the chilled bowl. If not, use the frozen cubes and cut them into very small pieces with a knife.

   Time: PT5M

3. Combine Dry Ingredients

   In a separate bowl, whisk together the sifted flour, baking powder, salt, and granulated sugar.

   Time: PT3M

4. Cut Butter into Dry Mix

   Add the grated butter to the dry ingredients and use a pastry cutter to blend until the mixture resembles coarse crumbs with some pea‑size butter pieces.

   Time: PT5M

5. Mix Wet Ingredients

   In a small bowl, whisk together the heavy cream, egg, vanilla extract, lemon zest, and lemon juice until smooth.

   Time: PT2M

6. Combine Wet and Dry, Add Blueberries

   Pour the wet mixture over the crumbly dry mixture. Gently fold in the blueberries with a spatula until just combined; the dough should be shaggy and slightly sticky.

   Time: PT4M

7. Shape the Dough

   Turn the dough onto a lightly floured surface, pat it into a 1‑inch thick disc, and cut into eight equal wedges. Place the wedges on a parchment‑lined baking sheet, leaving a little space between them.

   Time: PT5M

8. Brush and Sprinkle

   Mix 1 tablespoon heavy cream with 1 tablespoon water. Brush the tops of the scones lightly, then sprinkle with coarse sugar if using.

   Time: PT2M

9. Bake

   Bake in a pre‑heated oven at 400°F for 18‑20 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

   Time: PT20M

   Temperature: 400°F

10. Optional Lemon Glaze

    While the scones cool, whisk together powdered sugar and enough lemon juice (about 2‑3 tbsp) to achieve a drizzling consistency. Drizzle over the warm scones.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Salt: Kosher Salt (adjust amount)
• Instead of Granulated Sugar: Coconut Sugar, Caster Sugar
• Instead of Unsalted Butter: Cold Margarine (will affect flavor)
• Instead of Heavy Cream: Half‑and‑Half (less rich)
• Instead of Large Egg: Egg substitute (e.g., flax egg)
• Instead of Vanilla Extract: Almond Extract (use half amount)
• Instead of Lemon Zest: Lemon Extract (1/2 tsp)
• Instead of Lemon Juice: Lime Juice (will change flavor)
• Instead of Blueberries: Raspberries, Blackberries
• Instead of Coarse Sugar: Turbinado Sugar, Granulated Sugar
• Instead of Powdered Sugar: Confectioners' Sugar

Equipment Needed

• Mixing Bowl
• Freezer
• Microplane Grater (optional)
• Pastry Cutter
• Whisk
• Spatula
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• Keep butter and bowl ice‑cold before cutting into the flour.
• Do not over‑mix after adding the wet ingredients.
• Brush with cream‑water mixture just before baking for a golden crust.

Chef Tips from the Video

• Use a microplane to grate frozen butter; it creates ultra‑fine pieces that melt perfectly in the oven.
• For extra lemon zing, add a little lemon zest to the glaze as well.
• Serve warm with a dollop of clotted cream or a drizzle of honey for a true coffee‑house experience.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze individually wrapped for up to 1 month; reheat in oven.

Room temperature: Best eaten the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• Shape the scones and refrigerate uncovered for up to 24 hours before baking; this improves flakiness.
• The glaze can be prepared ahead and stored in the refrigerator for 2 days.

Frequently Asked Questions