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There’s something irresistibly comforting about the aroma of freshly baked scones wafting through the kitchen. Soft, flaky, and slightly sweet, scones are a beloved treat that can elevate any breakfast, brunch, or afternoon tea experience. Among the myriad of flavor combinations, the pairing of lemon and blueberry stands out for its refreshing brightness and harmonious balance. The tartness of the lemon enhances the natural sweetness of the blueberries, making for a delightful bite that is both invigorating and satisfying.

Lemon Blueberry Scones

Discover the irresistible delight of Zesty Lemon Blueberry Scones, perfect for any occasion. These homemade scones offer a comforting aroma and a flaky texture, combining the tartness of lemon with the sweetness of fresh blueberries. Easy to make and wonderfully versatile, they elevate breakfast, brunch, or afternoon tea. Enjoy the satisfaction of baking from scratch, and serve them warm with a touch of butter or clotted cream for an indulgent treat that will impress everyone!
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 large lemon

1/2 cup unsalted butter, chilled and diced

1/2 cup buttermilk (or regular milk with 1/2 tablespoon of vinegar)

1 large egg

1 teaspoon pure vanilla extract

1 cup fresh blueberries (or frozen, but thawed and drained)

1 egg wash (1 egg + 1 tablespoon water, beaten for brushing)

Additional granulated sugar for sprinkling (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.

      Add Butter: Cut in the chilled butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

        Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk, egg, and vanilla extract together until smooth.

          Mix Together: Pour the wet mixture into the dry ingredients and stir gently just until combined. Be careful not to overmix; a few lumps are okay.

            Fold in Blueberries: Gently fold in the blueberries to the mixture, ensuring they’re evenly distributed throughout the dough.

              Shape the Dough: Transfer the dough onto a lightly floured surface. Pat it into a round disc about 1-inch thick. Cut the disc into eight equal wedges.

                Prepare for Baking: Place the scones on the prepared baking sheet, spacing them apart. Brush the tops with the egg wash and sprinkle with additional sugar if desired.

                  Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown on top.

                    Cool and Serve: Remove from the oven and let cool on a wire rack for about 10 minutes. Enjoy your lemon blueberry scones warm or at room temperature.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 8 scones