Introduction
Blueberry Lemon Scones are a delightful combination of tangy lemon zest, juicy blueberries, and tender scone texture. These scones boast a perfect balance of flavors, making them a delightful choice for a leisurely breakfast or an elegant afternoon tea.
Who This Recipe Is For
This recipe caters to anyone who appreciates the harmonious blend of citrusy zest and the sweetness of blueberries in a delectable baked treat. Whether you’re a fan of brunch gatherings, seeking a delightful addition to your tea-time menu, or simply craving a homemade bakery-style scone, these Blueberry Lemon Scones are a perfect choice.
Why It’s Great
The charm of Blueberry Lemon Scones lies in the refreshing citrus notes from the lemon zest complemented by the burst of sweetness from the blueberries. With their crumbly yet tender texture, these scones are an irresistible treat for scone enthusiasts.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup cold unsalted butter, diced
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Add the diced cold butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries until evenly distributed. Be careful not to overmix, as it may crush the blueberries.
- Transfer the dough onto a lightly floured surface and gently pat it into an 8-inch round circle, about 1 inch thick.
- Using a sharp knife, cut the circle into 8 wedges.
- Place the scones onto the prepared baking sheet, leaving space between each scone.
- Optional: Brush the tops of the scones with a little buttermilk and sprinkle with granulated sugar for a golden, sweet crust.
- Bake for 15-18 minutes or until the scones are lightly golden brown on the edges and cooked through.
- Remove the scones from the oven and let them cool on a wire rack for a few minutes before serving.
Kitchen Equipment
- Mixing bowls
- Pastry cutter or fingertips for cutting in butter
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
Serve these Blueberry Lemon Scones warm or at room temperature. They pair wonderfully with a dollop of clotted cream, lemon curd, or your favorite fruit jam for a delightful breakfast or teatime treat.
Storage Instructions
Store any leftover scones in an airtight container at room temperature for up to 2-3 days. Refresh them by briefly warming them in the oven before serving.
Recipe Variations
Consider adding a lemon glaze on top of the cooled scones by mixing powdered sugar with lemon juice for an extra burst of citrus flavor and a touch of sweetness.
Conclusion
Savor the delightful harmony of lemon zest and sweet blueberries in these homemade Blueberry Lemon Scones. Enjoy these tender, crumbly treats as a perfect accompaniment to your morning coffee or afternoon tea.