Blueberry Lemon Scones: A Zesty Morning Treat!
These zesty blueberry lemon scones are a delightful way to start your day, with a perfect blend of juicy blueberries and fresh lemon zest.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 5.5 cups all-purpose flour plus more for dusting
- 0.75 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons salt
- 1.25 cups cold unsalted butter cut into cubes
- 1.5 cups buttermilk cold
- 2 cups fresh blueberries
- 1 tablespoon lemon zest from one large lemon
- 2 teaspoons coarse sugar for sprinkling
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter pieces to the flour mixture and cut in with a pastry blender until the mixture resembles coarse crumbs.
- Pour in the buttermilk and gently stir to bring the dough together. Avoid overmixing.
- Fold in the blueberries and lemon zest carefully.
- On a lightly floured surface, turn out the dough and shape into a 1-inch thick rectangle. Cut into triangular pieces.
- Arrange the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with buttermilk and sprinkle with coarse sugar.
- Bake for 18-20 minutes until golden and a toothpick inserted into the center comes out clean.
- Cool on a wire rack for a few minutes and serve warm.
Notes
Make these scones ahead and freeze them unbaked. To bake from frozen, simply add a few more minutes to the baking time.