Description
Delicious lemon-infused scones studded with fresh blueberries, topped with a light glaze and optional sanding sugar for extra crunch.
Ingredients
Scale
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon table salt
- 6 tablespoons unsalted butter very cold, cut into small cubes
- 1 cup blueberries
- 3 tablespoons lemon zest
- ¾ cup heavy cream very cold
- 1 egg large
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream very cold
- 2 tablespoons sanding sugar (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
- Add blueberries and lemon zest and stir to combine, just until blueberries are coated with the flour mixture.
- In a separate bowl, whisk together the cream, egg, and vanilla extract.
- Pour the cream mixture into the flour mixture and stir with a fork until just combined.
- Turn dough out onto a lightly floured surface and pat it into a disc about 6 inches across.
- Use a large knife or bench scraper to cut into 6 wedges. Transfer to the prepared baking sheet.
- Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
- Bake for 16 to 19 minutes or until golden brown and cooked through, rotating the baking sheet halfway through.
- Serve warm or at room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.
Notes
- If you don’t have sanding sugar, you can skip it or use regular sugar for a different texture.
- To keep the scones extra flaky, make sure the butter is very cold when mixing it into the flour.
- For a tangy twist, try adding a tablespoon of lemon juice to the cream mixture.
- These scones are best enjoyed fresh, but can be stored in an airtight container for a couple of days.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg