Lemon Blueberry Scone

Before I started making scones, always thought, that making this delicious pastry is very complicated. I have to tell you, scones are one of the easiest pastries I have ever made. Scones also are very versatile and adaptable to so many different types. These fresh-tasting scones are packed with fresh blueberries an lemon zest.

About This Recipe

• This recipe has very basic ingredients such as butter, heavy cream, flour, sugar, and leavenings. No fancy item here!
• The only secret to making perfect scones is to keep all the dairy ingredients as cold as possible. If you are working in a warm kitchen, place the dough in the fridge in between preparing for the next step.
• We do not need a stand mixer or special tool to make these scones. All we need is a bowl and a whisk.
• I like scones not to be very sweet.... to be able to eat them with jam and butter. However, you can add more sugar to the dough if you like.
• This post is featuring lemon blueberry scones, topped with some Turbinado sugar. The base of these scones can be used for other sweet scones or even savory ones.
• The variation can be endless. You can incorporate other fruit such as raspberries, strawberries, or even some nuts such as pecans, and almonds to make a different type of scones. Chocolate chips will take this recipe to the next level 😉
• You can adapt this recipe to a Christmas recipe by adding cranberries, eggnog, etc. Or you can adapt it to Fall scones by adding spices such as cinnamon, ginger, and nutmeg.

How To Make These Lemon Blueberry Scones

• Measure all the ingredients including the heavy cream and the butter.
• Dice the butter into small cubes and then put it back in the fridge.
• Whisk the cold heavy cream, cold egg, and vanilla extract and put it in the fridge.
• Mix all the dry ingredients and the lemon zest. Bring the diced butter out of the fridge and add it to the dry ingredients. Use a pastry cutter or two forks to break the pieces of butter. If your hands are not very warm, use your fingertips to mix the butter into the flour. Butter should not fully mix into the dry ingredients. When you don't see a large piece left in the mixture, stop mixing. Add the Blueberries and mix.

• Make a well inside the dry ingredients and add the egg mixture. Mix until there is no trace of dry flour left. DO NOT OVERMIX.
• Dump the dough on a clean and floured surface. At this stage, the dough looks very separated and broken. Collect all the pieces and make a large ball. Use the palm of your hand and shape the dough into a large disk with 8-inch diameter and one and ½-inch thickness. Wrap it with cling wrap and chill for 30 minutes.
• Flour the surface and using a large round cookie cutter, cut out the scones and place them on the baking sheet.
• Brush the top with heavy cream and sprinkle some coarse sugar. Bake for 20 minutes in a 400degreee oven.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe