Lemon Blueberry Scones

Here’s a delicious Lemon Blueberry Scones recipe — tender, buttery, lightly sweet, and bursting with blueberries and zesty lemon flavor. Perfect for breakfast or a sweet snack!

🍋 Lemon Blueberry Scones

Makes: 8 scones
Prep Time: 15 minutes
Bake Time: 18–22 minutes

Ingredients:

• 2 cups all-purpose flour (or GF 1:1 baking flour)

• 1/4 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 6 tbsp cold unsalted butter, cubed

• 1/2 cup fresh or frozen blueberries

• Zest of 1 large lemon

• 2/3 cup heavy cream (plus extra for brushing)

• 1 large egg

• 1 tsp vanilla extract

• Optional: Coarse sugar for sprinkling

Lemon Glaze (optional but delicious):

• 1/2 cup powdered sugar

• 1–2 tbsp lemon juice

• Extra lemon zest (optional)

🧁 Instructions:

1. Preheat Oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt. Stir in lemon zest.

3. Cut in Butter: Add cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Add Blueberries: Gently fold in blueberries (toss with a bit of flour if using frozen to prevent bleeding).

5. Combine Wet Ingredients: In a small bowl, whisk cream, egg, and vanilla. Add to dry ingredients and stir gently until dough begins to form. Don’t overmix.

6. Shape the Dough: Turn dough onto a floured surface and gently shape into a 7–8 inch round disc. Cut into 8 wedges.

7. Bake: Place on prepared sheet, slightly spaced apart. Brush tops with cream and sprinkle with coarse sugar if using.
   Bake 18–22 minutes, or until golden brown.

8. Glaze (optional): Mix powdered sugar with lemon juice to desired consistency. Drizzle over cooled scones.

🌟 Tips:

• Use frozen blueberries for easier mixing (less bleeding).

• For gluten-free: Use a good 1:1 GF baking blend with xanthan gum.

• Don’t overwork the dough — it keeps the scones tender!