Lemon Blueberry Scones
Description
These lemon blueberry scones are soft, flaky, and packed with fresh citrus flavor and sweet berries in every bite. They come together quickly with simple ingredients and minimal effort, making them perfect for breakfast, brunch, or an afternoon treat. Crisp on the outside, tender on the inside—these homemade scones taste bakery-quality without the fuss.
Ingredients
Lemon Glaze
Instructions
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In a bowl, sift together flour, sugar, baking powder, salt, and lemon zest. whisk to distribute.Â
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Cut cold butter into cubes and work them into the flour until you have pea-size chunks (hands or pastry cutter—fast is key).  Gently toss blueberries in so they’re coated with flour (helps prevent bleeding out into your product).
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Pour wet ingredients into dry ingredients and fold just until it barely comes together. Dough should look shaggy—not smooth.
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Turn the dough out onto a lightly floured surface. Using your hands and/or a bench scraper, pat dough at into a 1-inch thick circle, about 8 inches wide. Cut into 8 wedges and place them on a baking sheet lined with parchment.
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Heat oven to 400°F (205°C). Meanwhile, freeze or refrigerate the sheet pan of scones for 15 minutes—this keeps them tall and flaky when baking.
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Brush the top of each scone with heavy cream, then sprinkle with turbinado sugar. Bake for 18–22 minutes until golden with set tops. Cool for 10 minutes before glazing the tops. Enjoy!
