Blueberry Lemon Scones Recipe
Bake Blueberry Lemon Scones Recipe for tender, bright scones; serve warm with butter or clotted cream.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 2 1/2 teaspoons (10 g) baking powder
- 1/2 teaspoon (3 g) fine sea salt
- 1 tablespoon finely grated lemon zest (from about 1 large lemon), well-washed and dried
- 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch (1.25 cm) cubes
- 1 cup (150 g) fresh blueberries, rinsed and thoroughly dried (or frozen blueberries, unthawed)
- 1/2 cup (120 ml) cold heavy cream, plus 1–2 tablespoons (15–30 ml) extra for brushing tops
- 1 large egg, cold
- 1 1/2 teaspoons pure vanilla extract
- 1–2 tablespoons (12–25 g) coarse sugar or turbinado sugar, for topping (optional)
- 1 cup (120 g) powdered sugar (confectioners’ sugar), sifted
- 2–3 tablespoons (30–45 ml) fresh lemon juice
- 1 teaspoon finely grated lemon zest, optional, for glaze
- 1–2 teaspoons (5–10 ml) milk or heavy cream, as needed to adjust glaze consistency
- Pinch of fine sea salt, for glaze
Instructions
Step 1: Prep the sheet and heat the oven
Preheat the oven to 400°F (200°C). Line a large rectangular baking sheet with a sheet of parchment paper or a silicone baking mat and set it aside on the Carrara marble surface so everything will be ready when the dough is formed.
Step 2: Combine dry ingredients, zest, and cut in butter
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined. Add the finely grated lemon zest and use your fingertips to briefly rub the zest into the dry mix so the citrus oils perfume the flour. Add the very cold, cubed unsalted butter and work it into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized butter pieces remaining; move quickly so the butter stays cold.
Step 3: Incorporate blueberries and whisk the wet mix, then fold into a shaggy dough
Gently toss the blueberries with a few spoonfuls of the flour-butter mixture so they are lightly coated and less likely to bleed. In a separate measuring jug whisk together the cold heavy cream, the cold egg, and the vanilla until smooth. Make a well in the dry mixture, pour the wet mixture in, and fold gently with a spatula until the dough just comes together—slightly shaggy, slightly sticky, with blueberries visible throughout. Avoid overworking so the scones stay tender.
Step 4: Turn out, shape into a disc, and cut into wedges
Lightly flour the marble surface and your bench scraper. Turn the dough out, fold it over onto itself 2–3 times to bring it together, and press it into a round disc about 7–8 inches (18–20 cm) across and roughly 3/4–1 inch (2–2.5 cm) thick. Press any loose blueberries back in, then use a sharp knife or bench scraper to cut the disc into 8 equal wedges. Transfer the wedges to the prepared rectangular baking sheet, spacing them so they have room to spread.
Step 5: Chill briefly, brush with cream and sprinkle sugar, then bake
For the best rise and neat shape, chill the arranged scone wedges on the lined baking sheet in the refrigerator for 20–30 minutes or in the freezer for 10–15 minutes. Just before baking, brush the tops lightly with cold heavy cream and, if desired, sprinkle coarse or turbinado sugar for an extra crunchy finish. Bake the chilled wedges on the same rectangular sheet at 400°F (200°C) until the tops are lightly golden and the edges show a deeper golden brown; remove the sheet and let the scones rest for a few minutes to set.
Step 6: Make the lemon glaze and finish the warm scones
While the scones cool until warm (not hot), whisk together sifted powdered sugar, fresh lemon juice, a touch of lemon zest if using, and a pinch of fine sea salt until smooth and glossy. Adjust with a teaspoon or two of milk or extra lemon juice only if the glaze needs thinning to a thick but pourable consistency. Generously drizzle the glaze over the warm scones allowing it to run slightly down the sides; let it set for about 10 minutes. Arrange the glazed scones on a low rectangular serving platter to maintain the straight-lined geometry that echoes the baking sheet and serve slightly warm or at room temperature.
Notes
- Chill the dough briefly for a better rise and cleaner wedges.
- Use very cold butter and handle the dough minimally to keep scones tender.
- Toss blueberries in a little flour to prevent bleeding.
- Replace baking powder if it is older than 6 months for reliable rise.