Start your morning on a sweet note with these irresistible Lemon Blueberry Scones. Bursting with juicy blueberries and tangy lemon zest, these tender and flaky scones are the perfect accompaniment to your favorite cup of tea or coffee.
- Ingredients:
- All-purpose flour: 2 cups
- Granulated sugar: ⅓ cup
- Baking powder: 1 tablespoon
- Salt: ½ teaspoon
- Unsalted butter, cold and cubed: ½ cup
- Heavy cream: ½ cup
- Lemon zest: 1 tablespoon
- Fresh blueberries: 1 cup
- Egg: 1 (for egg wash)
- Turbinado sugar: for sprinkling
- Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut in cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in heavy cream and lemon zest until just combined.
- Gently fold in fresh blueberries.
- Turn the dough out onto a lightly floured surface and knead gently until it comes together.
- Pat the dough into a circle about 1 inch thick. Cut into 8 wedges.
- Place the scones on the prepared baking sheet, leaving space between each scone.
- Beat the egg and brush the tops of the scones with egg wash. Sprinkle with turbinado sugar.
- Bake in the preheated oven for 15-18 minutes, or until golden brown.
- Transfer to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.
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