These Lemon Blueberry Scones are easier than you think!

Ingredients

• 1 large Lemon (zest only, freshly grated)
• 2 tablespoons Granulated Sugar (for zest mixture and topping)
• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (double‑acting)
• ½ teaspoon Salt (fine sea salt)
• ½ cup Unsalted Butter (cold, grated)
• ½ cup Heavy Cream (cold, plus extra 2 tbsp for brushing)
• 1 large Egg (room temperature)
• 1 teaspoon Vanilla Extract (pure)
• 1 cup Fresh Blueberries (tossed gently, can be frozen (thawed & drained))
• 1 tablespoon Granulated Sugar (for sprinkling on top)
• ½ cup Powdered Sugar (for glaze)
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Zest and Sugar

   Combine the lemon zest with 2 Tbsp granulated sugar in a small bowl and gently massage together until fragrant.

   Time: PT2M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together the sifted flour, baking powder, and salt.

   Time: PT1M

3. Incorporate Butter

   Add the cold grated butter to the dry mixture and rub with fingertips until the mixture resembles coarse pea‑size crumbs.

   Time: PT2M

4. Combine Wet Ingredients

   In a separate bowl whisk the cold heavy cream, egg, and vanilla extract until just blended.

   Time: PT1M

5. Form the Dough

   Pour the wet mixture over the dry ingredients and gently stir with a spatula until just combined; the dough will be shaggy.

   Time: PT1M

6. Add Blueberries

   Fold in the fresh blueberries, tossing them lightly with a bit of flour first to keep them from sinking.

   Time: PT1M

7. Shape and Cut

   Turn the dough onto a lightly floured surface, pat into two 1‑inch thick discs and cut each disc into 6 wedges (12 total).

   Time: PT5M

8. Brush and Chill

   Brush each scone with a little heavy cream, sprinkle with the remaining tablespoon of sugar, and place on a parchment‑lined tray. Chill while the oven preheats.

   Time: PT5M

9. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

10. Bake Scones

    Bake the scones for 18 minutes, or until they are golden brown and a toothpick inserted near the edge comes out clean.

    Time: PT18M

    Temperature: 400°F

11. Prepare Lemon Glaze

    While the scones bake, whisk together powdered sugar and lemon juice until smooth; add a splash more juice if needed for a drizzling consistency.

    Time: PT2M

12. Glaze and Serve

    Drizzle the warm lemon glaze over the freshly baked scones and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

22 g

Fat

9 g

Fiber

1 g