Blueberry Scone with Lemon Zest
There’s nothing quite like the warm, comforting aroma of freshly baked scones wafting through your kitchen. These blueberry scones with lemon zest are a delightful twist on a classic treat, combining the sweet-tart burst of juicy blueberries with the bright, zesty flavor of fresh lemon. Perfect for a cozy morning or an afternoon tea, these blueberry scones with lemon zest are wonderfully tender and flaky, with a hint of citrus that elevates each bite. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite.
When I think of blueberry scone with lemon zest, I’m reminded of our long road trips. My spouse and I would always make sure to grab a blueberry scone from Starbucks before hitting the road. You know how touching an object or experiencing a moment can transport you back to a past memory? Well, for me, taking that first bite of a blueberry scone with lemon zest feels like setting off on one of those long journeys. It’s like reliving those moments again. It’s such a wonderful feeling. I hope you enjoy the recipe and that each bite helps you build new memories or at least brings back cherished ones!
Tips for Perfect Scones:
Add Lemon Zest and Vanilla: For an extra burst of flavor, consider adding 1 tablespoon of lemon zest to the dough. I also add 1/2 teaspoon of vanilla. It enhances the overall flavor profile of the scones by adding a subtle sweetness and depth.
Use Cold Ingredients: Cold butter and milk help create a flakier texture.
Don’t Over Mix: Handle the dough gently to keep the scones tender. If you have a dough scraper or pastry blender, use it to avoid using your hands too much. We do not want the warmth from your hands to affect the dough. If you don’t have one, try to minimize hand contact with the dough to maintain its cold temperature.
Delightful Blueberry Scones: A Step-by-Step Recipe
Equipment
- 1 Mixing Bowl
- 1 Dough Roller
- 2 Baking Sheets
Ingredients
- 4 cups Flour (~480 gr)
- 1 cup Granulated Sugar (~200 gr)
- 1 tsp Salt (~4 gr)
- 2 tsp Baking Powder (~10 gr)
- 1 + 1/4 sticks Cold Unsalted Butter, Cubed (~150 gr)
- 2 large Eggs
- 240 ml Heavy Cream
- 1 tsp Vanilla Extract (~4 gr)
- 1.5 cups Fresh Blueberries (or frozen, if preferred) (~225 gr)
- 1 tbsp Lemon Zest (~8 gr)
For The Brushing Dough
- 1 tbsp Heavy Cream
- 1 tsp Brown Sugar (~4 gr)
For The Icing (if desired)
- 1/2 tsp Vanilla Extract (~2 gr)
- 1/2 cup Confectioner Sugar (~57 gr)
- 2 tbsp Lemon Juice
Instructions
- Prepare the ingredients needed for the dough and preheat your oven to 380°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients.
- Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. I avoid using my hands to knead the dough at this stage because I don't want the heat from my hands to affect the coldness of the butter.
- Now it is time to prepare the wet ingredients for the dough. In a separate bowl, whisk together the heavy cream, eggs, lemon zest, and vanilla extract.
- Pour this mixture into the dry ingredients and gently stir until just combined. The dough should be slightly sticky but manageable.
- Gently fold in the fresh or frozen blueberries and mix until evenly distributed.
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut into 8 wedges or use a round cutter for individual scones.
- Place the scones onto the prepared baking sheet, space them. Brush the blueberry scones with heavy cream. If desired, sprinkle with brown sugar for a nice caramelized finish.
- Bake for 25 minutes, or until golden brown. At this point, you can adjust the time and temperature according to your oven’s performance. You can tell it’s done by using a toothpick. If it comes out clean when inserted, it means your blueberry scone with lemon zest is ready. Enjoy!
