Description

A quick and easy 20-minute recipe for tender, soft blueberry lemon scones that are perfect for busy mornings. These scones are bright, flavorful, and stay soft for days.

Ingredients

Scale

2 cups (250g) all-purpose flour
1/2 cup (100g) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, cold and cubed
1 large egg
1/2 cup (120ml) heavy cream
Zest of 2 lemons
Juice of 2 lemons
1 teaspoon vanilla extract
1 cup (150g) blueberries (fresh or frozen)
Turbinado sugar, optional for sprinkling

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cube the cold butter and return it to the fridge while you measure dry ingredients.
In a large bowl, whisk together flour, sugar, baking powder, and salt for 30 seconds until smooth.
Add the cold, cubed butter to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour until pea-sized chunks form.
In a small bowl, whisk together the egg, heavy cream, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the dough just comes together and looks shaggy. Do not overmix.
Gently fold in the blueberries. If using fresh blueberries, toss them in a little flour first to prevent sinking.
Turn the dough out onto a lightly floured surface. Pat into a circle about 1-inch thick and 8 inches in diameter.
Cut the circle into 8 wedges using a sharp knife or bench scraper.
Place wedges on the prepared baking sheet, leaving an inch between each. Brush tops with extra cream and sprinkle with turbinado sugar if using.
Bake for 12-15 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Keep all ingredients cold for the flakiest texture. Do not overmix the dough to avoid tough scones. Frozen blueberries work well and prevent sinking. If using fresh blueberries, toss them in flour first. Scones can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 12-15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 220
Sugar: 12
Sodium: 180
Fat: 9
Saturated Fat: 5
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: blueberry lemon scones, breakfast scones, easy scone recipe, soft scones, quick breakfast, lemon blueberry baking