I love blueberries. Something about their sweetness and that fact that they are the perfect poppable snack makes for a great fruit in my house. I love to add them in everything, including guacamole, smoothies, and even ice cream. Today I am sharing with you a classic breakfast scone recipe that combines sweet blueberries with tart lemon. A winning combination if you ask me. Topped with a lemon glaze and a lemon twist for presentation, you’ll be sure to be the hit of brunch with this dish. I mean, who doesn’t love scones?
Blueberry Lemon Scones
- 2 cups all-purpose flour
- 6 tbsp. granulated sugar
- 1 1/2 tsp. baking powder
- 1 lemon, zested
- 1/2 tsp. salt
- 1/2 cup very cold butter, grated
- 1 egg
- 1/2 cup heavy cream
- 1 tsp. vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tbsp. lemon juice
- 1 lemon, sliced, peel removed and curled for garnish
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for a silicon baking mat. Set aside.
In a large bowl, mix together the flour, sugar, baking powder, lemon zest, and salt. Add in the grated butter and mix well with your hands, creating a wet sand type of texture.
In a small bowl, whisk together the egg, cream and vanilla, then add into the flour mixture. Use a rubber spatula to mix just until the ingredients are wet. Carefully fold in the blueberries.
Bake for 20-25 minutes until golden brown. Remove from the oven and allow to cool completely before adding the glaze. To make the glaze, simply whisk the sugar and lemon juice together until creamy. Drizzle over the scones and add the lemon twist for garnish.
**To freeze, when you place the scones on the baking sheet, freeze them for 30 minutes, then transfer to an airtight container, with parchment paper separating the layers. Do not thaw when you are ready to bake. SImply remove them form the freezer while the oven is pre-heating and then bake.