Lemon Blueberry HOMEMADE Scones
Flaky, golden scones with bright lemon zest and fresh blueberries, made without pork or alcohol. Cold butter layers create a tender crumb, while chilled cream ensures perfect browning and moisture.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold heavy cream, mixed with 1 tbsp whole milk
1 cup fresh blueberries
1 tbsp lemon zest (grated outer peel only)
Instructions
Whisk flour, sugar, and baking powder until combined. Cover and rest 5 minutes.
Add cold butter cubes to dry mix. Use a pastry cutter or fingers to cut butter until pea-sized pieces remain.
Scatter blueberries in bowl and gently toss to coat in flour.
Pour chilled cream-milk mixture into butter mixture. Gently fold until just combined; do not overwork.
Turn dough onto floured surface. Shape into 8-inch disk. Cover and refrigerate 5 minutes.
Cut disk into 8 wedges. Place on baking sheet. Brush with additional cream and dust with sugar (optional).
Bake at 400°F for 18 minutes until golden. Cool on wire rack.
Notes
Butter must be refrigerator-cold (32-40°F). Use a microplane for maximum lemon zest fragrance. Check blueberries: avoid undercolored (pink/red) berries. For best results, eat within 2 hours or freeze for later enjoyment.