Lemon-Blueberry Delight Scones
Indulge in these delicious Lemon-Blueberry Delight Scones that are perfect for breakfast or an afternoon tea. Bursting with fresh blueberries and zesty lemon flavor, these scones are light, flaky, and incredibly satisfying. Easy to make and delightful to share, this recipe will have everyone asking for seconds. Serve them warm with a pat of butter or a dollop of cream for an extra treat. Gather your ingredients and let's bake some happiness!
N/A
Servings
225
Calories
9
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
sugar
3 tablespoons, plus more for sprinkling (divided)
baking powder
1 tablespoon (none)
salt
3/4 teaspoon (none)
unsalted butter
6 tablespoons (cold and cut into pieces (3/4 stick))
fresh blueberries
1 1/2 cups (picked over and rinsed)
lemon zest
1 teaspoon (grated)
heavy cream
1/3 cup, plus more for brushing (none)
large eggs
2 (lightly beaten)
Instructions
1
Preheat your oven to 400°F (204°C) and adjust the rack to the center position.
2
Line a baking sheet with a Silpat baking mat or parchment paper, and set it aside.
3
In a large mixing bowl, sift together the all-purpose flour, sugar (3 tablespoons), baking powder, and salt until well combined.
4
Using a pastry blender or two knives, cut in the cold, cubed butter until the mixture resembles coarse crumbs with some larger pea-sized pieces.
5
Gently fold in the fresh blueberries and lemon zest until evenly distributed throughout the flour mixture.
6
In a separate liquid measuring cup, whisk together the heavy cream and lightly beaten eggs until well combined.
7
Create a well in the center of your dry ingredients and pour in the cream and egg mixture, stirring lightly with a fork until just combined. Avoid overmixing to keep the scones tender.
8
Turn the dough onto a lightly floured surface and knead it gently a few times until it comes together.
9
Shape the dough into a square about 6 inches wide and approximately 1 1/4 inches thick.
10
With a floured knife, cut the square into four smaller 3-inch squares, and then cut each square diagonally to form eight triangles.
11
Carefully transfer the triangles onto the prepared baking sheet, spacing them apart.
12
Brush the tops of each scone with a bit of additional heavy cream and sprinkle with sugar for a sweet finish.
13
Bake in the preheated oven for 20 to 22 minutes or until the tops are golden brown.
14
Once baked, transfer the scones to a wire rack to cool briefly before serving warm. Enjoy!
Nutrition Information
9g
Fat
31.5g
Carbs
5.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the oven temperature for Lemon-Blueberry Delight Scones?
The oven should be preheated to 400°F (204°C).
Where should the oven rack be positioned?
The rack should be adjusted to the center position for even baking.
How many scones does this recipe yield?
This recipe makes eight triangle-shaped scones.
What type of flour is recommended?
The recipe calls for 2 cups of sifted all-purpose flour.
Should the butter be cold or room temperature?
The butter must be cold and cut into pieces for the best flaky texture.
How do I incorporate the butter into the flour?
Use a pastry blender or two knives to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces.
What kind of blueberries are used?
The recipe specifies 1 1/2 cups of fresh blueberries, picked over and rinsed.
How is the lemon flavor added?
The zesty flavor comes from one teaspoon of grated lemon zest.
What liquid ingredients are needed for the dough?
You will need 1/3 cup of heavy cream and two lightly beaten large eggs.
How do I prevent the scones from becoming tough?
Avoid overmixing the dough; stir lightly with a fork until just combined.
What is the best way to shape the dough?
Shape the dough into a square about 6 inches wide and 1 1/4 inches thick.
How should I cut the scones into triangles?
Cut the 6-inch square into four 3-inch squares, then cut each square diagonally.
How do I finish the tops of the scones before baking?
Brush the tops with additional heavy cream and sprinkle with sugar for a sweet finish.
How long do the scones need to bake?
Bake them for 20 to 22 minutes or until the tops are golden brown.
What are the nutritional calories per serving?
Each scone contains approximately 225 calories.
How much fat is in one scone?
One scone contains 9g of fat.
How many carbohydrates are in a serving?
There are 31.5g of carbohydrates per scone.
What is the protein content of these scones?
Each scone provides 5.25g of protein.
Can I use a baking mat for this recipe?
Yes, you can line your baking sheet with a Silpat baking mat or parchment paper.
How should I serve these scones?
They are best served warm, potentially with a pat of butter or a dollop of cream.
How much baking powder is required?
The recipe requires 1 tablespoon of baking powder.
How much salt is used in the dough?
The recipe uses 3/4 teaspoon of salt.
What is the first step in mixing the dry ingredients?
Sift together the flour, 3 tablespoons of sugar, baking powder, and salt in a large bowl.
How do I add the cream and egg mixture to the dry ingredients?
Create a well in the center of the dry ingredients and pour the liquid mixture in.
Should the dough be kneaded?
Yes, turn it onto a floured surface and knead it gently a few times until it comes together.
Is there sugar used besides what is in the dough?
Yes, extra sugar is used for sprinkling on top of the scones before baking.
What are the suggested tags for this recipe?
Tags include scones, blueberry, lemon, breakfast, baking, dessert, brunch, and easy recipes.
How many total ingredients are in this recipe?
There are 9 primary ingredients used in this recipe.
What should I do after the scones come out of the oven?
Transfer them to a wire rack to cool briefly before serving.
What is the size of the initial square before cutting?
The dough should be shaped into a square roughly 6 inches wide.