Description
Enjoy fluffy bakery style lemon blueberry scones bursting with fresh lemon and blueberry flavors. These amazing lemon blueberry scones feature a delicate glaze that makes fresh lemon blueberry scones amazing and irresistible.
Ingredients
Scale
- 3 ½ cups (497 g) all-purpose flour
- ⅓ cup (71 g) granulated sugar
- 1 tablespoon fresh lemon zest (from 1 to 2 lemons)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) cold salted butter
- ¾ cup + 2 tablespoons buttermilk
- ¼ cup fresh lemon juice (from 1 to 2 lemons)
- 1 to 1 ¼ cups fresh blueberries (see note for frozen berries and other fruit options)
- 2 tablespoons melted butter
- Coarse or turbinado sugar for sprinkling
- 1 ¼ cups (143 g) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Heat the oven to 400 degrees F and prepare a half sheet pan with parchment paper.
- Mix the flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl thoroughly.
- Grate the cold butter into the dry mixture using the large holes of a box grater and toss to coat the butter pieces evenly.
- Stir in the blueberries gently to distribute them throughout the flour mixture.
- Pour in the buttermilk and lemon juice, then fold the mixture carefully with a silicone spatula until it just holds together, avoiding crushing the berries.
- If the dough feels too dry, add buttermilk one tablespoon at a time to reach a workable texture.
- Turn the dough onto a floured surface and lightly knead it once or twice to combine the ingredients and accommodate the blueberries.
- Shape the dough into a rectangle about 15 inch by 3 inch, then cut into 10 to 12 triangular wedges.
- Place the wedges on the baking sheet with half an inch spacing, brush tops with melted butter, and sprinkle with coarse sugar.
- Bake the scones for 15 minutes until lightly golden on the sides and bottom and no longer doughy inside.
- Let the scones cool on the pan or on a wire rack.
- Whisk the powdered sugar and lemon juice until you have a thick but pourable glaze, adjusting thickness with more sugar or juice as needed.
- Drizzle the glaze over cooled scones and serve warm or at room temperature.
Notes
- Food Processor or Pastry Blender Method: the butter can be cut into the dry ingredients using a food processor by pulsing until pea-size pieces form, then adding wet ingredients and pulsing until dough begins to come together before mixing in blueberries by hand
- A pastry blender can also be used by cutting cold butter into dry ingredients until pea-size bits form
- Frozen Blueberries: best results come from fresh blueberries, but larger frozen berries should be thawed and dried before use
- Smaller frozen berries can be added frozen but will bleed color
- Other Fruits: raspberries, blackberries, or huckleberries can be used as substitutes for blueberries
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 300 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g + 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg