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