Lemon blueberry scones are a delightful treat that combines the tanginess of lemon with the sweetness of blueberries. These scones are perfect for breakfast, brunch, or an afternoon tea. The buttery, crumbly texture of the scones pairs perfectly with the burst of flavor from the blueberries and the zesty kick from the lemon.
Ingredients
2 cups flour
6 tbsp white sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 tbsp lemon zest
8 tbsp butter, cubed
1/2 cup + 2 tbsp heavy cream
1 large egg
1 1/2 tsp vanilla
1 cup fresh blueberries
Lemon Icing
1 cup confectioner’s sugar
3 tbsp lemon juice
Method
Preheat oven to 400 degrees.
In a large bowl combine the flour, sugar, lemon zest, salt, baking powder, and butter. Mix with your hands until flour resembles course meal.
In a small bowl combine the heavy cream, vanilla, and egg.
Add liquid and the blueberries to the flour and mix until flour completely moistened.
Transfer dough to a floured surface and form into a ball.
Press down into an 8 inch disc and cut into 8 wedges.
Brush scones with the 2 tbsp of heavy cream and transfer to a parchment paper lined baking sheet several inches apart.
Bake for 20-25 minutes until golden brown.
Remove from oven and top with lemon icing
Lemon Icing
Mix confectioner’s sugar and lemon juice together until smooth.
